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.
Here’s the ensemble in the wok.
And here it is in the plate.
Criticism and Self-criticism
None. I do it pretty well.