Mine always end up still tasting kinda raw, or being too mushy like they were steamed. Am I not cooking at high enough heat? I'm spending a fortune at Chinese restaurants.
2006-07-27 13:31:28 · 2 answers · asked by Schleppy 5 in Food & Drink ➔ Cooking & Recipes
Correct! High heat is the answer. You want the oil to be very hot just short of burning when you add the veggies.
2006-07-27 13:37:09 · answer #1 · answered by Larry T 5 · 1⤊ 0⤋
First of all you need to know your veggies and their different cooking times.
Longer cooking veggies like broccoli, cauliflower and carrots go in first...when they are close to being done add the quick cooking veggies like the chinese pea pods, bamboo shoots, green onions. By the time those cook...like a minute or so...they should all be the taste and texture you want. If one veggie isn't...you must decide if you cooked it too long or too little and adjust it the next time. Until you learn your veggies and the heat you are using it will be sort of trial and error for awhile.
2006-07-27 13:36:53 · answer #2 · answered by J Somethingorother 6 · 0⤊ 0⤋