Stir Fry with Hot-and-Sour Sauce
Why This Recipe Works
To perfect our stir-fry recipe so that the food was browned and caramelized rather than pale and bland, we used a large nonstick skillet, 12 to 14 inches in diameter, rather than a wok, since the flat surface browned food better on a conventional stovetop than did the sloped surface of the wok. Even with a skillet, we didn’t have enough heat to quickly sear and cook either large amounts or large pieces of food. For that reason, we cut the vegetables in our stir-fry recipe into smaller pieces so they cooked quickly and cooked relatively small amounts of food at one time.