A few 'sneaky pete' quickie pointers for stir frying.

Yes, get a WOK (phoneticly - woak, as in I just woak up)there are electric ones and stove top, both are good.

Treat it with the same respect you do your best pans (and 'cure' it first if you buy a steel stove top)

Get a few stir frying utensils, there is a metal, scoop-paddle-spatula-thingy for stirring the food around, and a 6" (round) strainer that are real handy, also wooden utensils, I prefer and use the ones made out of 'bamboo', just for starters.

Use a good oil - p-nut oil is very good, it will take a lot of heat without smoking up the house.

You will cook with quite a high heat and you will cook FAST!

Everthing large such as meat or seafood is cut in 'bite size pieces' so have everything prepared before you start cooking, once you start, you won't have time to cut,chop and/or slice (including the veggies)

If you are cooking more than one dish, cook the longest cooking one first, cover it in a serving dish and set it aside, everything (except boiled rice cooked seperately) should take 10 minutes or less, everything!!

Start with the oil and WOK - HOT with the oil almost smoking -(about 375†)

Start with the foods that take longer to cook first.

Cook and stir constantly until they begin to show signs of cooking, push it up the sides of the WOK and add the next ingredient(s)

Repeat until all of the ingredients are in the WOK and cooked.

Cover and let it steam for a minute or two (3 minutes maximum!)- that's it.

The vegetables should be slightly crunchy - not soggy!

As you 'Stir Fry' add herbs and spices to your liking.

You can start with Low-salt Soy Sauce, Sesame oil, Five Spice, Star Anise, and Ginger, use small amounts until you get used to it, then adjust to your liking.

If you have problems (E) me and we'll work it out.

Good Luck!! sp