Stir-Fried and Fresh! When I was growing up in the ’70s, everyone was “wokking.” It was a fun and exotic way to cook. The fad faded, but it never completely disappeared from my family’s kitchen. We still find it an easy and healthy way to cook. Stir-frying is one of the best ways to preserve the natural flavor, color and nutrient value of fresh vegetables and meats. It is also one of the fastest ways to put a healthy, filling meal on the table on those week nights when you’ve had a busy day. When stir-frying, start by heating a small amount of oil in either a wok or large skillet. The wok is a heavy, slope-sided pot made of steel. It is shaped to fit tightly over a base centered over the heat. It conducts the heat evenly and efficiently. As the meat and vegetables are added, stir them continuously to ensure even cooking. Always assemble your ingredients before you heat the wok, as the stir-frying process proceeds rapidly. The ingredients, of course,

must be cut uniformly, in relatively small pieces that will cook quickly and evenly. Try to slice less tender vegetables, like carrots, on a diagonal to expose the largest possible area to the heat. Delicate vegetables should be cut into thicker pieces. Add the more dense ingredients, followed in order by those that need progres59