Serves: 5
These quick stove-top techniques can be the starting point for many different meals, combining the meat with vegetables and grains or pasta.
* Trim off and discard all visible fat. Cut meat into uniform pieces for even cooking. Freezing the meat for 30 minutes or so will firm it just enough to make slicing easier. Cut against the grain for more tender meat.
* Heat the skillet or wok before adding the meat.
* Nonstick cooking spray is best applied before heating the pan. If you’re using regular cooking oil, heat the pan, then add a little oil. If you’re using a wok, drizzle the oil around the inside top edge of the pan and let it drip into the center.
* Cook meat in batches, if necessary, to avoid crowding the pan. If the chunks of meat are crowded, they will steam instead of truly being stir-fried, and won't have an appealing browned exterior.
This Cook's Note: Tips for Stir-frying Pork or Lamb recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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