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Stir-fries are the perfect solution for a crunchtime dinner. In the time it takes the kids tell you about who did what to whom at school today, you can sear up a fresh, secretly healthy meal that will fill those mouths and render the table peaceful.

But if your stir-fry, like my stir-fry, doesn’t taste anything like that Chinese place that delivers, I have a few sure-fire tips found in Sunset & Saveur mags. They’re doable for the most crunched and even the most dunced in the kitchen.

And the rice, a surprisingly simple way to make it from the French and (when do they make anything easy?).

The Chinese call it velveting. Marinating the protein in a simple concoction, will ensure that the meat fires into succulent bites. You’ll slice the meat into narrow strips, then soak it in a mixture of egg whites, cornstarch & water (or wine). Sizzle it in a slight measure of oil on high heat; remove and set aside while you cook vegetables.

Tips for a better stir-fry according to Sunset mag.

1. Make sure all of the ingredients are dry.
2. Cut veggies into the same size pieces so they cook evenly.
3. Use oil with a high smoke point: peanut, grapeseed, canola – NOT olive oil.
4. Start with veggies that need the longest cooking first. See diagram above. Add in garlic and ginger at the end. See above diagram.
5. Drizzle sauce down the side of the wok (or pan) so it doesn’t bring down the temp of the pan.
6. Don’t overstuff the wok or the moisture will cause the foods to steam, not fry.
7. Stir often and DON’T OVERCOOK. Cooking will occur even after your remove your food from the pan.

As for the rice, Laura Calder, host of French Cooking at Home, suggests that we make it like the French and just boil rice in water for about the same cooking time suggested on the package. Drain and serve. This works every time.

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