In article >,
notbob > wrote:

> 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

Not if it works for you. :-)
Cabbage usually cooks pretty fast tho'. I guess it depends on how soft
or crunchy you want it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama