Never stir-fry more than a pound of meat at once. Use the highest heat on the stove for stir-frying, and be careful not to overcook. Serve the finished dish promptly. Another common cooking technique of the Orient is steaming. Food is placed on a heat proof plate inside the steamer, suspended over rapidly boiling water.
Steam rises from the water to surround and cook the food.
While steamers are available in bamboo, metal or even electric versions, it is possible to improve a steamer for occasional use. Heat a few inches of water in a large pot, create a stand for the food by inverting a heat-proof bowl in the pan, and cover with a pot lid. While the food steams, the chef is free for other dinner preparations - or a few minutes with the evening paper. As in Asian cuisine, the flavor of the different Mediterranean nations relies heavily on a few crucial ingredients. The taste of Greece springs largely on marjoram, garlic, cinnamon, honey and olive oil.