HOW TO STIR-FRY ANYTHING
Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce.
Step 1
Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.

Step 2
Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.

Step 3
Make sure that your vegetables and meats are all cut approximately the same size – bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.

Step 4
Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)

Step 5
If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)

Step 6
Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.

Step 7
Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.

Step 8
Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.

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