This course demonstrates our unique approach to making stir-fries. Many recipes burn the garlic, overcook the protein, and undercook the vegetables. And the sauce is either too thin or too thick. We’ve reinvented this classic Chinese technique for the Western kitchen. We don’t use a wok. We don’t stir the food as it cooks. Our method is simple and foolproof and, once mastered, will allow you to make any stir-fry, with meat, chicken, shrimp, or vegetables.