|
|
Article: STIR-FRY A ONE-PAN MEAL, ASIAN OR NOT.(AT HOME)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 15, 2000
- Author:
CopyrightCOPYRIGHT 2000 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Stir-fries can be simple or sophisticated, Asian or not. Think of them as one-skillet meals, always a boon to cooks in a hurry and to those who hate to scrub pots and pans.
With these stir-fry recipes, one vessel does dinner, if you don't count the saucepan for cooking rice as a side dish. But the rice pan is a breeze to wash, barring any burned-on stuff.
Perish the thought. Rice should always be cooked at gentle temperatures after initial high heat, so that the grains remain intact and have time to absorb the liquid.
Note that a skillet is the recommended vessel for both recipes. It used to be trendy to own a wok, the curved-bottom pan with two ...