You'll want them to be ready to go when your wok or skillet is hot. Cut thin, uniform slices and they'll cook up quickly and evenly. Believe it or not, a really sharp knife is safest (it slices more smoothly). Always tuck fingertips under when you hold the food.
Before you sauté the veggies, put canola oil in a spray bottle and spritz the pan instead of pouring the oil from its original container. That way, you use less. Two spritzes equals about 1/4 teaspoon oil, so you'll need about four sprays total in this recipe.
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