Stir-frying originated in China as a way to conserve scarce cooking fuel. By cutting food into small pieces, it cooks quickly.
• Cut foods into uniformly sized pieces to ensure even cooking.
• Drain canned ingredients thoroughly, patting them dry with paper towels if necessary, so food will not steam.
• Get the wok or skillet extremely hot before adding food.
• Add ingredients to the wok, a little at a time. Begin by adding the densest, longest-cooking ingredients to the center of the wok; let them cook for 1 minute, then stir them up the wok's sides and add the next batch directly to the middle.
• Don't overcrowd the wok or skillet or the food will steam.