Here, it's usually shrimp or Broccoli.

I've finally gone to simply cooking those separately.

Broccoli is SO easily cooked to mush; I now just steam it on it's own
and add it to the final dish. Timing is everything.

Shrimp gets pan fried in butter and olive oil, most often with a bit of
garlic and salt free lemon pepper and mixed in with the final dish once
it pinks up.

I know that there is a way to properly add Broccoli to a final stir fry
or steamed veggie mix, but I have yet to get it right. :-P Now I just
stir it in pre-cooked once the heat is turned off.
Cooking it by itself and then adding it once all else is done has been
easier and more successful, and it works fine flavor-wise in the final
dish.

Mushrooms are easy. They don't seem to care. ;-) I may cook them with
either one for extra flavor, or start them in the original dish that I
was preparing in the first place.

Eggs are also easily overcooked! I generally cook them by themselves and
stir them into a final dish... and it keeps them from sticking to the
rest of the food.

Anyone else?

I just hate food that has had the "life" cooked out of it. ;-p
Seems to be harder to digest too, especially eggs. Or it just loses
flavor and texture to the point you may as well not have bothered.

It's one reason I'm not overly fond of steam tables.
--
Peace, Om

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