Quote:
Originally posted by Macheath
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.
|
I hear ya. One of my favorite homegrown dishes involves stir-frying garlic with florets of broccoli cut small, and with little slices of marinated tofu, with soy sauce added liberally. Serve over rice. Lord, it's good.