How do you make a stir fry?

Am I right with this order for stir frys...



1. Fry garlic, ginger 2 mins and fry the meat

2. Remove meat

3. Put in onion, cook until a bit soft

4. Put in veggies. Cook for a while

5. Add meat back in.

6. Put sauce in and cooked noodles at end.



Is this the correct order?



Last questions, I want to thicken the sauce. When should I add cornflour? And when should I add a bit of water to let everything sit and steam for a while?



Thanks



P.S. I have firm tofu. Will this hold up ok in a stir fry or break apart?How do you make a stir fry?
You can put the cornstarch in right before you put the meat in then the sauce. It should thicken up that way. Add water with veggies but not so much that it floats but enough that the dish doesn't get burnt.

This is a basic idea of how to do it:



STIR - FRY VEGETABLES WITH TOFU



4 med. carrots

2 zucchini (6'; long)

4 green onions

2 stalks celery

1 1/2 cans chicken broth (13 3/4 oz. size)

2 tsp. arrowroot powder (or cornstarch)

Safflower oil

Garlic powder

Ground ginger

1 pkg. firm tofu (cut into 1/2'; cubes)

2 c. cooked brown rice

1 pkg. chow mein noodles



Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick.

In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.



In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.



Note: If pan isn't large enough, stir fry half the vegetables at a time in 1 teaspoon oil.How do you make a stir fry?
Yes that's the right order. Not sure about thickening the sauce, I don't usually do it. And I also don't add any water to it.



I make tofu stir fry a lot you just have to make sure you get all the water out. Cut it into thirds and put between 2 kitchen towels, put a baking sheet on top with something heavy on top of it to squeeze the water out and leave it for 15 mins or so.

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