Sauté/Stir Fry: Stir frying is a Chinese cooking technique that combines meat and vegetables and tossing them quickly over a high heat. A wok is the preferred tool to do this, but a frying pan could be used, like in our Mediterranean Beef Stir-Fry recipe. Most stir fry recipes involve a meat (or meat substitute) component, vegetables and sometimes noodles (or rice). Often, meat can be switched out for fish or seafood. The goal of sauté is similar: to brown the food without losing any flavor or color. The food is tossed by moving the pan back and forth quickly via the handle. The food should be flipped at least once to ensure both sides get cooked. A sauté pan is usually preferred for this method.
