To stir-fry is to put the ingredients into a very hot wok over high heat and turn over and over until done. Stir-frying is a very quick process. And because of that, I prepare all the sauces in advance, including the cornstarch and water used to thicken the final sauce.

When several kinds of ingredients are used in cooking, the difference in tenderness of each ingredient will sometimes require that material be cooked in oil, boiled, or fried before mixing. Whichever the method is used, the ingredient must be precooked until tender.

When the preliminary preparation is finished, heat the wok then add in oil. Add onion, ginger root or garlic and stir until they impart their aroma. Add the ingredients, and a few drops of wine, if desired, to enhance the flavor of the food. Add the sauce and stir-fry until all ingredients are mixed together. The entire process must be short and quick so that the food will not overcook.

At this point you may sprinkle a few drops of oil on the food. This will help to increase the brilliancy of the food and help to keep it warm.

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.)