4 Secrets to Quick Weeknight Stir-Fries
2. Be Prepared
Once the oil is sizzling in your pan, it’s too late to worry about chopping veggies or slicing chicken breasts. You know how the hosts of cooking shows have all their ingredients in cute little ramekins? Copy that. Your ingredients don’t have to be in perfect glass bowls (I tend to just pile stuff on different corners of my cutting board), but by getting every element of the stir-fry ready ahead of time, you’ll make it easier to put it together. I don’t mean to make up statistics on you, but at least 95% of burned stir-fries occur because someone is trying to slice carrots while the onions are cooking.
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