The Chinese Technique of Stir Frying

The Chinese Technique of Stir Frying-Coating-the-slices-Removing the tendon-Slicing the breast and fillet

Using this centuries-old Chinese tech­nique, you can fry morsels of meat and vegetables in minutes by tossing them briskly against the side of an intensely hot but well-oiled pan. Because the cook­ing time is so short, flavor and juices do not have time to escape. Meat stays moist and tender; vegetables come out crisp. Before … Read more