Wednesday, March 17, 2010
Fry and stir
I don't know why they call it stir-fry, because, really, you're frying first and stirring second. I know this from first-hand experience.
We threw together a quick one this week, and it was a satisfying dinner after a long walk around Mike's neighborhood. The time just sprung forward, and the weather in Austin has been divine lately. So divine that our 2.5-mile walk felt like 1.5.
This extra hour of daylight is going to lead to all sorts of great things. Hopefully many of them well involve shrimp, fresh veggies, shallots, garlic, ginger, honey, soy sauce and lime juice. Which, coincidentally, was all we needed for this tasty fry-stir.