======================= 🌟 *Day 4 - Stir-Fry Week with Rumbie from ZimboKitchen* ======================= Hello everyone. As we continue with our stir-fry week this week, it's great to see that your pantries are stocked up with one of the essentials for stir-frying; *condiments*! Today, I have few tips for you to bear in mind in order to make a great stir-fry; 1. *Prep is key:* - Chop/julienne all ingredients before cooking. - Julienne means cutting food into medium-sized strips for quick and even cooking. 2. *Use a wok 👆🏽/pan:* - A wok’s shape allows for tossing and quick cooking. - A regular pan can also be used. 3. *Don’t overcrowd:* - Cook ingredients in batches if necessary. - Overcrowding lowers heat and causes steaming instead of stir-frying. 4. *Veggie order matters:* - Cook longer-to-cook veggies first (e.g. butternut, carrots, broccoli). - Add quick-cooking veggies next (e.g. spinach, peppers, mushrooms). 5. *Serve immediately:* - Stir-fries taste best when hot and fresh. Stay tuned for another stir-fry recipe later today! 😘