Hellobee Boards

I will be interested to hear the responses! I do 'stir fry' all the time, but I know I'm just cooking everything to death.
I've been using my cast iron pan and adding the chicken and veggies at the same time, with a bunch of water, soy sauce, ginger and a little bit of peanut butter. When the liquid is cooked down it's done.
I just recently got an All-Clad stainless steel saute pan and I really want to start cooking food properly.

@mediagirl: Do you use a non-stick or a stainless steel wok?

the key is you have to cook everything separately. i usually cook the meat first and remove it, then leave the leftover oil/juice in there so they can flavor the veggies.

to marinate meat, a combo of soy sauce, minced garlic or ginger, sesame oil (only a little bit, it is very strong), a little bit of sugar, some veggie oil (to keep the meat from sticking together) and some cornstarch (to keep the juices in the meat). it only has to be for like 30 mins, but of course you can do it overnight if you want the flavor to really get into the meat.

med-high heat...spread meat evenly over the pan and don't touch it until it gets a nice sear on that side. then you can mix it up until its done. remove.

lower heat to med...throw your veggies in and a little bit of water to cook them until your desired done-ness.

mix the meat back in

if you want to make a sauce, add more water...more soy sauce and then add a cornstarch slurry (cornstarch mixed with a tbsp of water) and stir that in. while it boils, it should thicken up.

done!

I usually pre-marinate the meat if I have time. Soy, sugar and oyster sauce for a basic sauce.

Then I usually pre cook it a bit to get the meat funk off.

I like to reclean my wok. Get the wok nice and hot, add oil, add smashed garlic. Brown.

Then add veggies, sauté, cover, add soy sauce and sugar, add water as needed. Once done to your liking add the meat back in, more soy, oyster sauce and sugar.

My wok is a "non stick" hand hammered one my mom brought back from China! She's such a snob about her woks. But I have also used sauté pans and even stock pots in a pinch at other's homes.

I used to have a wok but now I do it in a stainless steel pan. I cut up all my veggies and I put them in the a certain order. I also save some for the end so that they have a bit of crunch I add sweet chilli sauce to get an extra sweetness.. I cook my meat first too
I put in my veggies in this order

half the onions
carrots
mushrooms
green beans
broccoli
green peppers
the other half of the onions
cooked meat

Then I add the sweet chilli sauce, soy sauce and a garlic sesame sauce, then I add other spices