Content

• Tips
• Warnings
• What do you need

1 Cook the meat. Cut it into thin strips.

2 Prepare your vegetables. Cut the peppers into thin strips, the onions into slices, etc.

3 Heat the skillet. Usually a frying pan is considered to be hot enough when steam begins to flow from it.

4 Pour a small amount of oil (1-2 teaspoons) into a hot skillet. If you want to add flavor to the meat, you can add a drop of soy sauce.

5 Place the meat in the skillet, turning and stirring constantly until tender (about 5 minutes).

6 Add flavorful vegetables like onions and garlic.

7 Add all the other vegetables (such as beans or bagged mixed vegetables). If you're adding fresh vegetables, add those that cook quickly (such as mushrooms) last.

8 At the very end, add the sauce to taste. It is best not to add a lot of sauce at a time, so as not to disrupt the cooking of vegetables and not to cool the pan.

9 Wait 3-4 minutes for the vegetables and sauce to cook and serve.

10 The dish is ready!

Tips

• Spread the meat evenly in the skillet and let each side cook for at least 20 seconds. This will remove excess moisture from it. Turn the pieces over and leave them again for 20 seconds.
• Peanut and safflower oils can withstand higher temperatures than other vegetable oils.
• Make sure the skillet is well warmed up and remove it from the heat when pouring the oil so it doesn't evaporate right away.
• Thoroughly dry the vegetables you plan to add to the skillet. Wet vegetables will be stewed instead of stir-fry. It will also reduce the risk of getting watery food.
• The amazing thing about the frying pan is that you can always push the cooked ingredients away from the hottest zone (the center of the pan) to the edges so they don't burn out. When the meat is done, slide it towards the edges.
• You can try marinating the meat in advance for stir-fry.
• Don't overdo it with the amount of meat. It will cool the pan and you won't get the full, traditional wash fry.
• It is best to cut the vegetables into relatively equal-sized pieces so that they cook evenly.
• Don't be afraid to add herbs like cilantro or basil.
• When adding sauces and liquids, pour them around the edges of the pan, not in the center so as not to chill it.
• Don't keep the skillet on the fire for too long after adding the vegetables, and don't add too much sauce at a time.
• Vegetables can also be pickled. A good combination is mushrooms and rice wine vinegar. An unforgettable scent!

Warnings

• Be careful not to burn yourself.

What do you need

• A pot or deep round skillet.
• Chopped vegetables to taste.
• Meat to taste.
• Sauces (soy, oyster, barbecue, etc.)
• Tableware.
• Fragrant spices and herbs.