Stir-fry tips from Andrew Zimmern

Dana Cowin checked in with Andrew Zimmern for stir-fry technique and this recipe.

• Cornstarch: Helps tighten the sauce and gives the chicken a twice-cooked slippery quality that is preferable. Makes meat soft and tender.

• Celery: Great addition to a stir-fry because of its very strong flavor.

• Ginger: To prep the root, scrape the skin off with a spoon, then cut a thin slice off one side so the ginger sits flat on the cutting board.

• Soy sauce: Taste before using it. If you've had your bottle a long time, it will be stronger because some of the liquid will have evaporated.

• Green onions: Use them both for cooking and for the finishing touch. The green parts have a tart acidity; the white parts, when cooked, have sweetness.

• How to flip ingredients in the sauté pan without using a spatula: Thrust the pan quickly forward, then pull back. Toss the ingredients in the pan, but don't throw them up too high. Practice first with peanuts or dried beans.

From "Mastering My Mistakes in the Kitchen," by Dana Cowin