Stir-frying was developed as a technique to save fuel. While a wok is traditionally used, you can use a heavy large skillet instead.

• Have all of the ingredients prepared ahead of time. There is no time to stop to chop or measure or mix once the stir-fry process has begun.

• Make sure that the sauces are mixed before you start cooking. Since the sauce is usually added last, stir it just before pouring it into the wok or skillet so all the ingredients are combined.

• Make sure that the food is cut into approximately equal sizes so they cook at the same time.

• Start with the longest-cooking foods, like the meat and hard vegetables like onions and carrots.

• The food must be moved continually around the hot skillet so it cooks evenly and does not burn. Don't stop cooking and don't walk away from the stovetop.

• If you are using a non-stick wok or skillet, be sure to use a spatula or spoonula that is safe for non-stick surfaces. You really have to scrape the pan to incorporate all the drippings, and a metal utensil will scratch Teflon.

• Take some time to browse through your supermarket to look for new stir-frying ingredients, tools, and food combinations, especially the frozen variety. Companies are working to develop new products all the time.