These dishes are usually cooked in a wok over really high heat which is why they cook so fast. Every time you add something, you basically just cook it for 30 seconds, add the next ingredients, another 30 seconds, more tossing and that's about all there is to it. Which is why preparing your ingredients first makes all the difference. Once you start cooking you do not have time to go and chop this or that so be sure to follow my mise en place instructions above to get the most out of this dish. Although I used a wok for this recipe, a large skillet will work just as well.