Can someone pls help? Growing up in Central PA in the 70's, my idea of Chinese cooking was rather dismal at best-- but I am trying hard these days and am turning out some ok dishes! But-- I am stuck on stir fries, which look so easy. Mine are either under or over saucey, too mushy or too raw.
Now, I have some lovely and pricey shrimp and snow peas. Before I make an expensive mess-- pls help! I'd like to make something delicate, but not tasteless!