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How-To

A flash in the pan: speedy stir-fries

These one-dish meals are even quicker than takeout.

Fine Cooking Issue 88
Photos: Scott Phillips
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As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together these stir-fries quicker than it takes a delivery person to get to your doorstep. Even better, these dishes are just as good as anything you’ll find in a to-go carton. If you’ve ever made a stir-fry, you already know the preparation drill: Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly. So put down that phone and start chopping, because dinner is on the way.

Tips for the best stir-fries:

Cut the ingredients uniformly so that they will cook evenly.

Use a  stir-fry pan  if you have one. If not, use a heavy skillet with a large surface area, which will give the ingredients enough space to sear properly.

Make sure your pan is hot before cooking so the ingredients will brown but not stick.

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Spicy Beef with Peanuts & Chiles

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