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make the stir-fry just before you want to eat
Enliven dark, wet January nights by dishing up a spicy stir-fry washed down with this wonderful, grapey, citrussy Aussie white whose juicy fruit is heavy on lime and lemon zest.
The stalklike leaves of bok choy are often cooked in stir-fry dishes or soups.
Heat a quarter of the butter in a frying pan or wok and stir-fry the pancetta until crispy, for about 3 minutes.
Another good trick is to shred the iceberg lettuce finely and toss into a stir-fry , a noodle dish or soup at the very last minute before serving, for a lovely ‘soft’ crunch.
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