Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.
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.
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.
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