Stir-Frying Poultry

The key to stir-frying poultry is cutting the boneless meat neatly. The pieces, whether sliced, diced, or cut in small cubes or strips, must be the same size so that they cook evenly and remain juicy.

The seasonings dictate the character of a stir-fry and with poultry there is plenty of choice. Start with scallion, garlic, fresh ginger and shallot, adding a touch of vinegar, lemon or soy sauce, star anise which is so good with duck, or the Sichuan pepper which is the ideal match for chicken. The type of oil you use— sesame, peanut or corn—adds individuality too, as does a handful of crunchy nuts or coconut. Root vegetables such as carrot and celery, and green vegetables such as beans, broccoli, cabbage, bell peppers, zucchini and squash are all good additions. Bamboo shoots, bean sprouts, and cloud ear mushrooms are among the Asian ideas for an authentic stir-fry dish.