Mis-en-place in action:
* Prepping: You've chopped all your vegetables (onions, peppers, carrots, etc.) into bite-sized pieces and placed them in separate bowls.
* Measuring: You've measured out your spices, sauces, and oil, ready to go.
* Organizing: Your wok is on the stove, your ingredients are within arm's reach, and your serving dishes are prepped.
Why this is mis-en-place:
* Efficiency: You can move quickly through the cooking process without having to scramble for ingredients or tools.
* Organization: Everything is in its place, making the cooking process less stressful and more enjoyable.
* Control: You have a clear understanding of what you need and when you need it, allowing you to focus on the cooking process.
In short: The mis-en-place for your stir-fry is the set-up of prepped ingredients, organized tools, and a prepared workspace. This allows you to cook efficiently and with confidence.