Salad Bar Stir-Fry
Say goodbye to tedious chopping. Use the supermarket salad bar as your prep cook.
Why This Recipe Works
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.
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