A: Yes.
Stir fry was one of those things that I never fully appreciated as a child. Now it's my favorite way to cook. It's quick, it's easy, you can throw anything you feel like into it, and it still never fails to impress.
The trick (or, well, my trick, anyway -- and it's not even really my trick, because I stole it from someone else) is twofold. I throw a little fish sauce over the chicken (thighs, because breast is totally overrated) and then saute it at high heat until done -- about four minutes. The result is flavorful and juicy (although the first time I tried it this way I had to eat four pieces of chicken to convince myself that it was really done, and that I wasn't going to give my audience ebola.) Then I take the chicken out of the frying pan and saute the rest of it, the vegetables and the onions and the seasonings.
The second thing I do it add red pepper flakes. I don't even like red pepper flakes. But they add a poppy sort of spark to a stir fry with just the right level of heat, so that your tastebuds all stay intact enough that you can taste what you're eating.
The trick (or, well, my trick, anyway -- and it's not even really my trick, because I stole it from someone else) is twofold. I throw a little fish sauce over the chicken (thighs, because breast is totally overrated) and then saute it at high heat until done -- about four minutes. The result is flavorful and juicy (although the first time I tried it this way I had to eat four pieces of chicken to convince myself that it was really done, and that I wasn't going to give my audience ebola.) Then I take the chicken out of the frying pan and saute the rest of it, the vegetables and the onions and the seasonings.
The second thing I do it add red pepper flakes. I don't even like red pepper flakes. But they add a poppy sort of spark to a stir fry with just the right level of heat, so that your tastebuds all stay intact enough that you can taste what you're eating.
I'll be over in 10 minutes!
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