On 12/30/2010 9:36 PM, blacksalt wrote:
> I'm sure it must have a name, and perhaps I knew it once, or perhaps it
> is so simple I'll laugh when someone tells me, and slap my forehead.
>
> Fry pan, a touch of hot oil, veggies added, cooked on high until
> browned, a little water or broth added, and stirred until it briskly
> boils off, ending is a fairly dry, hot, (tasty) dish of veggies, mixed
> or of one kind.
>
> What do you call this technique?
>
> With meat I might call it "smothered", but I think of smothered dishes
> as more liquidy.
> blacksalt


I have made Chinese-style green beans sort of like that. I believe my
cookbooks calls the method "dry fry" or "dry saute" or "dry cooked"

The fresh green beans are stringed, then seared in a little hot oil with
chopped garlic. A liquid is added, usually a mixture of a little chicken
broth and soy sauce then the liquid is cooked off. This results in a
still crispish but slightly cooked and well-flavored bean.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.