"Kswck" ha scritto nel messaggio >
> "john aston" wrote in message
>> We have large wok and want to cook a stir fry for masses of people.
>
> Even hard veggies such as carrots or parsnips can be stir fried-although >
> they may need a quick blanching.

Actually, what works better is to cut, slice or shred things to the size
they need to be to cook in the same amount of time. A mondolin is great for
that, but a vegetable peeler can do it too. You might slice off thin strips
with it and then use a knife to reduce them to the shreds a mandoline will
make.

Most vegetables except potatoes (IMO) work in stir fries, but it's a big
mistake to start your thinking with veg that are out of season, like
zucchine and red peppers at this time of year in the UK. Late winter and
early spring are for cabbages, spinach and other greens, stored root veg,
and sprouts or shoots.

I've had lots of Asian dishes that included minced meat. Szechuan dry fried
green beans for one, and a great spicy-sweet eggplant dish which name I
don't recall.