Hands-on time: 10 minutes

The last step combines all the components — protein, vegetables, and sauce — in one pan. Because the actual stir-frying goes very quickly, read your recipe through before you start to cook.

Putting It Together

Arrange everything you need near the stove, including a platter for the cooked food.

Use a pan with a large surface area, such as a wok, a saute pan, or a skillet.

Heat the pan over high heat until it’s hot but not smoking.

Add the olive oil to the hot pan. Tilt to coat the sides and bottom evenly.

First cook the meat or seafood. Stir frequently, every 20 seconds or so until cooked through. Transfer to a plate. Wipe out the pan.

Heat more oil. Add the vegetables to the pan in stages, according to their cooking times (see Cooking Vegetables, below), along with a small amount of water. Cover partially and cook, stirring frequently, until they’re almost tender. (If any water remains, carefully pour it out.)

Add the sauce to the vegetables in the pan and bring to a boil. Add the cooked meat and cook, stirring constantly, until warmed through, 30 to 60 seconds.

Serve immediately. Asian stir-fry tradition holds that diners can wait for the food, but food should never wait for the diners.

Cooking Vegetables

Because some vegetables take longer than others, add them to the pan in stages, beginning with those that require the most time.

Green beans: 9 minutes

Cauliflower: 8 minutes

Sweet potatoes: 8 minutes

Asparagus: 4 minutes

Carrots: 4 minutes

Bok choy: 2 to 3 minutes

Broccoli: 2 to 3 minutes

Snow and sugar snap peas: 1 minute

Tip: Smoke is a telltale sign that the oil is too hot. If you see wisps rising in your pan, carefully pour out the oil, wipe the pan with a paper towel, and start over.