Long ingredients lists, lengthy preparation, and a foreign cooking process often make stir-fries seem impossible for weeknight cooking. For that very reason, cookbook author Pam Anderson set out to demystify stir-fry.
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.