On Mon, 05 Jan 2009 06:57:53 -0600, Omelet wrote:


>
> I've gone to pre-cooking carrots for stir fry. They take too long.
>
> I nuke them.

Last week, I did a stirfried asparagus thing with onion and pre-fried
bacon. I steamed the aspargus for about 4 mins. It came out tenderized,
yet still kinda crunchy, perfect for stir-fry. I'm thinking of trying the
same dish again tonight with slightly steamed cabbage. I leave the bacon
fond in the pan and add only a tad bit of mild rice wine vinegar to
deglaze. No soy. Yum!

Am I wasting my time with the steaming step?

nb