Stir-Fry with Ginger Sauce
Appears in Cook's Illustrated March/April 1996
WHY THIS RECIPE WORKS
To perfect our stir-fry recipe so that the food was caramelized rather than pale and bland, we used a large nonstick skillet, 12 to 14 inches in diameter, so that there was plenty of surface area for the food to brown. But even with a wide ...