Back when I was in college, I tried cooking a little stir-fry cooking. After years of other cares, I forgot all about it. Recently I have gotten back into it and have nearly punched myself in the noggin for forgetting about this!

There really is no need to explain to you ingredient by ingredient on how to cook stir-fry. If you enjoy vegetables with meat, then your own recipe will suffice. I will get you started on my general technique.

The three things you must know about stir-fry are preparation, preparation, preparation. This method of cooking is fast paced and must be tended to constantly. You will not have time to chop an onion when your recipe is cooking. Before hand, make sure everything that needs to be prepared before you cook is ready. Vegetables should be cut into large chunks, not minced, except for garlic.

I usually pick up two different types of peppers to start with, for example, a green and a yellow. These flavors go well with stir-fry.

Myself, I like white onions better than yellow, but that is a taste issue. Whether it is yellow or white, get a large onion.

You can use one clove, or fifty cloves of garlic. It depends on your taste.

Snow peas in opinion are a must for any stir-fry. I think it is because it is the only dish I enjoy them in. 🙂

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