You may not be getting any satisfaction from your food because you eat the same thing all the time -- prepared the same way.

The senses are very important message receptors as far as food is concerned. Different areas of the tongue are sensitive to different tastes. These areas -- as we know -- are known as taste buds. The middle/front is more sensitive to sweet tastes; the sides to salty; center back to sour; very back to bitter.

Stir-Frying  Quick methods of cooking  Requires little liquid.  Food shouldn't be crowded in the pan.  Stir-frying uses higher heat and almost constant stirring.  A small amount of oil is almost always used.  Works well with most vegetables and all meat, poultry, and seafood.

Sautéing & Stir-Frying  Stir-Frying: Similar to sautéing except uses a wok. Stir- fried foods require less cooking time than sautéed foods.  To Stir-Fry: 1. Place a wok over high heat. 2. Add a small amount of fat. 3. Add small pieces of food – must be small enough to cook in the time they brown. 4. Stir food constantly as it cooks. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Quick Tip – Type of Oil  Best oil for frying, including stir frying – Temperatures they start to burn  Peanut oil- 450 degrees  Safflower oil 510 degrees The have a high smoke point. The temperature at which they start to smoke and burn. 3/25/04By: Kris LeClair

For Best Results - Protein  Heat 1 T. EVOO on medium-high heat  Add1/2 lb. protein and allow to sit 1-2 minutes to brown.  Flip meat over. Cook until almost done  Remove from pan and set in dish to be used later  May tent it with foil  Repeat with the other half of your meat.

For Best Results - Veggies  Saute Veggies in the following order:  Heat oil – then add ginger, garlic and onion and cook until onion is transparent. Stir continually.  Carrots  Broccoli, peppers  Leafy vegetables – bok choy, napa cabbage  Pineapple, spinach  Sprouts  Cooked noodles & stir fry sauce  Return meat to pan, heat and serve.

Caution!  Remove from heat immediately and serve! The food will remain hot and continue to cook with “residual heat”.  It’s better to undercook the veg, rather than overcook them!  Finally, Enjoy!