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.