Cooking Basics: Steps for Stir-Frying

Last week[1] we focused on getting started with healthy cooking. I spent a good part of Saturday in the kitchen cooking a few meals and appreciated how much I enjoyed it (except for the cleaning up part). But I also know that cooking can be frustrating for many people. Here are my thoughts about that:

Basic Cooking Skills
My disclaimer is two-fold: 1) My aim isn’t really to teach you how to cook. I’m not a culinary professional by any means and you really have to learn by doing; 2) I can’t be held responsible for any dishes that turn out, well, not the way they were intended! The skills that I’m about to mention are mostly to inspire you to be creative and try some things out. Even if you know how to cook, maybe this will convince you to dig out that cast iron skillet or finally turn on the broiler. The first skill we’ll look at this week is stir-frying.

Stir-frying. Stir-frying seemed to be big back in the 1970’s and 80’s. I remember my parents bought a wok and we tried several stir-fry dishes that really did taste quite good.

More next week!

  1. Last week:

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Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.

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