Stir-fried Shrimp and Vegetables (Backlog)

On a previous Debbie trip, I made stir-fried shrimp and vegetables.  No recipe, just Crummy improv.  Of all the things I make or have made, I’m most comfortable with stir-fried dishes.  It’s because years ago I got a book from a Chinese expat in Canada who described the theory of stir-fried.

Give the Crummy Cook a theory, and he knows what to do: apply it in variations.  Give him a set of instructions, and he’s just intimidated.

Here’s the mise, or the bulk of it.

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Here’s the ensemble in the wok.

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And here it is in the plate.

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Criticism and Self-criticism

None.  I do it pretty well.

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