Everything is stir-fried separately so that the vegetables remain crispy and the meat is just seared. Stir-frying is that impressive technique of shaking the pan with your wrist so that the ingredients “jump” out of the wok and fall back in. Try it and you’ll see that it’s easier than it looks, but if you don’t trust your wrist, move everything with a wooden spatula. <\/p>\n
It must be a quick operation; saut\u00e9ing is the complete opposite of poaching; you work with medium\/high heat and move a lot so that the ingredients cook without burning or softening.<\/p>\n
Before removing from the wok, each ingredient is “seasoned” with a splash of soy sauce, allowing it to reduce and absorb the flavor (that’s all the salt it contains).<\/p>\n
Finally, saut\u00e9 the garlic and ginger for one minute, add the grated tomato and let it reduce, add Sriracha according to how hot you like it, and pour everything back into the wok for a couple of minutes, so that the flavors integrate and the meat finishes cooking. Pour it into the dish where you are going to serve it and, if you want to accompany it, fry a couple of very crispy potatoes, mix and finish with a lot of chopped cilantro. <\/p>\n
Don’t skip any steps and you’ll love the result!<\/p>\n<\/div><\/div><\/div>