Try stir-fry tonight

what's for supper?

It's about 15 minutes from pan to table with these entrees.

One look at the expanding Asian food aisle in your local grocery store tells you it's the hip cuisine to cook. Stir-fry recipes are usually heavy on vegetables, light in fat, and take less than half of the evening news program to cook. The hardest part is cutting and chopping the vegetables and meats, and this can be done a day ahead. Store prepped vegetables on one plate and meats or poultry on another; cover and refrigerate. SHIRLEY HARRINGTON

HOT TIPS FOR STIR-FRY

* Heat a wok or large skillet until a few beads of water dropped in the pan sizzle and evaporate immediately.

* "Ring" the wok with oil drizzled near the top edge of the wok or skillet, allowing it to run down the sides. This gives the pan a smooth surface with minimal oil. If you stir-fry often, keep a squeeze bottle of oil on hand.

Copyright Southern Progress Corporation Apr 2003
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