Quote:
Originally posted by Rodney
I choked down overcooked, slimy vegetables all my young life and thought I hated vegetables -- until I went away to college and found out that you could eat them raw, chopped, in dining commons salad bars. It was great, and I've been big on vegetables ever since.
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That's kind of the reason I like stir-frying vegetables a lot too. You can throw in a lot of vegetables like broccoli (or brussel sprouts
) that are easily susceptible to boiled slimy grottiness and no matter how much you toss them around in that Wok, they retain firmness, while still being cooked. The worst that can happen is they end up steeped in delicious soy sauce or sesame oil.
Excuse me...
*goes to asian supermarket, stocks up on supplies*