Salad Bar Stir-Fry
From Cook's Country
For our Salad Bar Stir-fry recipe, we matched vegetables that would cook in a similar time frame. Thick, dense vegetables such as broccoli or cauliflower required longer cooking than quicker-cooking items like shredded cabbage or carrots and sliced peppers or onions. We added delicate vegetables, like bean sprouts or spinach leaves, at the very last minute. We chose meats that could be sliced easily for a minimum amount of effort. Marinating the meat briefly in soy sauce intensified its flavor. We discovered that a large nonstick skillet, not a wok, was the best pan to cook the stir-fry. The wider bottom of the skillet heated hotter than the smaller bottom of a wok and cooked the food faster.
Although stir-frying is quick, the vegetable preparation can be tedious. Thanks to the local supermarket salad bar, you can cut out most of the work. Choose vegetables from each category listed below. If you like, instead of pork you can use flank steak or boneless chicken breasts cut into thin, 2-inch-long slices.
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