Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a metal pan or bowl (traditionally called a wok). The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in flavors.
Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C.E. – 220 C.E.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil.
Stir frying was brought to North America by early Chinese immigrants, and has since been used in non-Asian cuisine. Speed is key when it comes to stri fry cooking therefore veal or lamb should be sliced thinly into strips, include chopped vegetables of choice, add to a preheated pan or wok and cook as quickly as possible at a high temperature.
For a flavourful stir fry combine orange juice, soy sauce and ginger with veal cutlet strips and marinate for approximately 15-30 minutes or upto 2 hrs for intense flavour.
Drain and disgard marinade and preheat pan (wok) with a small amount of oil to coat pan. Cook veal strips quickly until just done and remove.
Add your choice of vegetables (sliced mushrooms, pepper strips, onions, snow peas etc.) and stir fry 2-3 minutes more.
Return veal to pan and heat through. Serve over noodle, rice or couscous.