9 Secrets to A Better Stir-Fry
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Respect the Cooking Order
Given that a stir-fry is always cooked over high heat, adding your ingredients in the correct order is super important, so you don't end up with anything that's undercooked or overcooked. Once your aromatics are in the pan, stir them with a spatula until fragrant. Next, add your protein and spread it out so each piece has space to cook. Do this in batches, if necessary. Let the meat sear undisturbed for one minute. Then add your densest vegetables like carrots and bell peppers, followed by thinner ones that cook up faster like mushrooms and bok choy. Finally, add your sauce by drizzling it down the sides of the pan. If you add it all directly to the preparation, you could lower the pan temperature, which will slow down the cooking process. If you prefer, you can remove the meat or other protein from the pan before adding the veggies, then add it back at the end to avoid overcooking.
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Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
Ingredients
Dough:
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- Water
Filling:
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
Method
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
- Enjoy!