Stir-Fry: Ready, Set, Go

• Good ingredients

Use fresh vegetables, preferably ones with contrasting colors, flavors and textures.

• Pick a protein

Choose a lean, tender cut, such as boneless, skinless chicken breasts or tenders; pork tenderloin or center-cut loin; flank or boneless sirloin steak; thick, firm white-fleshed fish, such as catfish, halibut or sea bass, or shellfish, such as shrimp or sea scallops; or firm or extra-firm tofu.

• Slice and dice

All the ingredients — meat, seafood, vegetables — should be sliced thinly and uniformly to ensure quick, even cooking.

• Make a sauce

Prepare the sauce in the same pan you'll be using to stir-fry the protein and vegetables. Heat the seasonings, such as garlic and ginger, to bring out their fragrance and flavor. Then add the remaining ingredients and cook until sauce thickens to the consistency of heavy cream. You can prepare sauces in advance, or make a double batch and refrigerate half for another time. (But don't double the cornstarch — that will make the sauce too thick. Instead, use 1½ times the specified amount.)

• Cook the vegetables

Because some vegetables take longer than others, add them to the pan in stages, beginning with those that require the most time.