Don't Be Scared, It's Just Stir Fry
I never knew how lucky I was, growing up in a house with a wok. In our house, my dad was the stir fry master, with a seemingly preternatural sense of which ingredients should be tossed in when. Probably due to his life-long love of Chinese food, he always seemed to choose the best combinations of protein, vegetables, aromatics and sauce.
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