Before stir-frying, meats are precooked briefly in hot oil or boiling water, until slightly tender, then removed. (Pork, beef, chicken, fish or shrimp are usually sliced or shredded, seasoned, and coated with cornstarch before precooking.)

To prepare the wok: heat the wok then add 4 Tbsp. Oil, swirl it in wok to cover lower two-thirds of surface; remove excess oil. (This will prevent ingredients from sticking.)

Reheat wok; add enough oil to cover ingredients (1/2 c. oil, if using non-stick wok, reduce accordingly); heat oil until hot but not smoking. Add food. Stir quickly to separate ingredients, stir-fry until ingredients change their color then remove. (Add 1 Tbsp. Oil to ingredients and stir before frying. The ingredients will separate easily.)

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