Stir-Fry with Orange Sauce
Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV
We found that when cooking a stir-fry at home, a large preheated skillet was the trick to well-browned meat and vegetables.
WHY THIS RECIPE WORKS
To perfect our stir-fry recipe so that the food was caramelized rather than pale and bland, we used a large nonstick skillet, 12 to 14 inches in diameter, so that there was plenty of surface area for the food to brown. But even with a wide ...