Part 4/7:
Moving on to the proteins, the author selects lean cuts of sirloin steak and chicken breast, emphasizing that the choice of meat can be flexible. Suggested alternatives include scallops or shrimp, allowing for a broad spectrum of tastes and preferences. The protein is cut into bite-sized pieces, ensuring a quick and even cooking process, which is vital for keeping them juicy and flavorful.
Cooking with Technique
The creator highlights a classic cooking method using a wok, although any large pan would suffice. The aim is to keep the heat high, reminiscent of a restaurant setting. A light spray of oil is used instead of the traditional butter to promote healthier eating while still achieving that desirable sizzle.