Angle your knife back and diagonally (nearly parallel to the cutting board), and then slice meat/vegetable. This method gives the ingredient pieces equal thickness and creates more surface area for fast cooking and better absorption of the flavors.
Angle your knife back and diagonally (nearly parallel to the cutting board), and then slice meat/vegetable. This method gives the ingredient pieces equal thickness and creates more surface area for fast cooking and better absorption of the flavors.
