Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

~----------WOK AROUND THE CLOCK-------------------------------------
Spr spatulas toss food high into the air above the pot. Tie a tea
towel around your head and make noises like a samurai warrior. You'll
have your family or friends laughing hysterically, but chances are
you won't be cooking effectively. Speed and control are the keys to a
successful stir-fry. The ancient Chinese invented stir-frying as one
of their more than 50 methods of food preparation. However, many
recipes now use the technique for many non-Asian dishes. It's quick,
requires little fat, and leaves food with a toothsome texture we
enjoy today. While it's possible to adapt many recipes to
stir-frying, oil rather than butter should be used. Dairy solids in
butter burn at a very low temperature--about 250F--so it can only be
added as a flavoring agent once food is cooked. Oil, on the other
hand, doesn't begin to smoke until more than 400 degrees, so it's a
better choice. Another key principle: Never place too much food in a
wok or skillet at a time. Food must be able to be seared all over,
without steaming from being buried under a layer of food. Stir-frying
itself is a very quick process, so the food must be sitting in bowls
or dishes placed within arm's reach, ready to be cooked. Cut all the
pieces the same size, have your seasonings at hand, and make sure
that any partial cooking of vegetables--such as blanching broccoli or
carrots--is complete. If your grocery store has a salad bar, it can
save a lot of preparation time. Go through the salad bar and measure
out just the ingredients needed for a recipe. Place the wok or
skillet over a high flame, and heat it very hot. Listen for the sound
of sizzles. If a few drops of water evaporate immediately, the pan is
ready. Add the required amount of oil to the pan, and swirl it around
gently to coat all sides. At this point, it's time to add the food,
and keep it moving in the pan. If stir-frying in a wok, use a wire
mesh spoon designed for the job. If stir- frying in a skillet, use a
spoon that will reach to all places on the bottom, and with which you
can keep food moving. It's important to add ingredients in the order
given, and stir constantly. In some recipes, liquid is added and the
pan is covered for a brief time. In other recipes, it's fry and eat.
Whatever the method--wok or skillet--you can stir-fry dinner in less
time than it takes to watch a commercial on the evening news.

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