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WOK FRIED VEGETABLES IN

jumping technique can make managing the wok or alternatively, using a nonstick skillet.

The difference is that the very design of the wok allows for better heat distribution throughout the vessel, which increases the cooking surface and the temperature is higher, so food is cooked before and are crisp . In fact, in the wok, food is cooked to about 180 º C and requires some skill to handle food, so they are crisp without breaking.
to prepare Asian-style stir-fry, ingredients such as vegetables should be cut very fine julienne style, and the more firm and consistent is the vegetable, the finer must be cut. For example, softer vegetables like leeks, mushrooms and spinach, can be cut into pieces thicker, but harder texture as carrots, onions, peppers or squash, have cut into thin slices or sticks.
For this I used carrots sauteed in very thin slices, onion, pepper, tomato, cucumber and eggplant into small cubes.
I did it in no more than six minutes to make it ripe for another minute it finally with a little salt, half a glass of good white wine and a couple tablespoons of soy sauce.
To repeat, really.