Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.
A good stir-fry made with chicken, shrimp, or tofu is more difficult to prepare than a beef or pork stir-fry because these proteins, which have less fat, are often bland.
The most important rule for stir-frying at home is this: Don't use a wok. Woks aren't designed for a flat stovetop and provide less heat than a large skillet.
© 2019 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation