Pam Anderson’s Stir-Fry Formula
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Toss the Protein with the soy sauce and sherry in a medium bowl and set aside. Let the meat marinate while you prep all the vegetables and make the Flavoring Sauce.
  2. When ready to cook, set a heavy-bottomed 12-inch skillet over low heat.
  3. Place the Firm Vegetables in the skillet with a light sprinkling of salt and 1/4 cup water. Cover the pan and increase the heat to high. When the water starts to steam, set the timer and cook until crisp-tender, 1 to 2 minutes: Figure 1 minute for delicate vegetables like asparagus and snow peas, 2 minutes for hardy vegetables like sweet potatoes and Brussels sprouts. Turn the vegetables into a large bowl.
  4. Return the skillet to high heat and turn on the exhaust fan. Add 1 tablespoon oil and heat until wisps of smoke start to rise from the pan. Leaving any unabsorbed marinade in the bowl, and working in two batches, cook the Protein, turning once, until browned and cooked through, 2 to 3 minutes per batch. Transfer the Protein to the bowl with Firm Vegetables.
  5. Drizzle another 1 tablespoon oil into the hot skillet. Add the onion and stir-fry until spotty brown, 1 to 1-1/2 minutes. Add the Tender Vegetables and stir-fry until crisp-tender, 1 to 1-1/2 minutes longer. Make a well in the middle of the skillet and add the remaining 1 tablespoon oil, garlic, and ginger and cook until fragrant, a few seconds, then stir-fry into the vegetables. Return the steamed Firm Vegetables and the Protein to the skillet and stir-fry to heat through. Add the Flavoring Sauce and cook to coat all the ingredients. Stir the cornstarch mixture and add it to the skillet. Cook until the juices become saucy and glossy. Serve immediately.