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       Volume I - January 12, 2007

Stir-Fry How-To
by Alice Osborne

Stir-fry suppers that incorporate leftover holiday turkey are a popular way to get the most from your turkey buck. However, even though stir-frying is quick, the vegetable preparation can be tedious and the cooking tricky.

Thanks to local supermarket salad bar choices, you can now cut out most of the work-why not let THEM serve as your very own prep cook? So say goodbye to labor-intensive chopping-just pick and choose which veggies you want to include in the stir-fry, place in a container, and home you go, ready for the stirring and frying.

The tricky part is knowing which vegetables to add to the pan, when. Try this process and you'll never have soggy, mushy stir-fry vegetables again:

Batch 1: Cook under cover

  • Broccoli florets
  • Cauliflower florets
Batch 2: Stir-Fry quickly
  • Shredded cabbage and carrots
  • Sliced celery, mushrooms, onions, bell peppers
  • Whole baby corn
Batch 3: Add at the very last minute
  • Bean sprouts
  • Spinach leaves

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