Let's talk stir-fry...
Ok, so about stir-fry... These days it seems like everyone has a version of stir-fry that works best for them in the kitchen. Some meat, some veggies, some sauce, boom. Now I'm not knocking your method, but I'd like to introduce a thought on the matter. Mess around a little bit. Have fun! My friend, and fellow chef, who has asked to remain nameless, have argued much on the subject of the perfect stir-fry. We have never agreed... until now. Try this recipe out and tell me what you think! It's fun, easy, and quick. Ingredients 1/2 cup chicken stock or low-sodium broth (no need to get fancy) 2 tablespoons low-sodium soy sauce (make sure you go low-so) 1 teaspoon Chinese chile-garlic sauce (generally available everywhere) 1 teaspoon cornstarch 2 tablespoons vegetable oil 1/4 cup fresh ginger, cut into fine matchsticks/lengthwise 1/2 pound snow peas 1 pound medium shrimp, shelled and deveined (please devein them, don't be gross) 4 small scallions, thinly sliced on t