[Sca-cooks] OP: stir fry question

Laura C. Minnick lcm at jeffnet.org
Thu Jun 7 17:10:22 PDT 2007

At 08:19 AM 6/7/2007, you wrote:

> > However, I was shocked to see that the recipes recommended
> > blanching the
> > stir-fry veggies before stir-frying. My mom learned to stir-fry
> > from one
> > of those half-size wok cookbooks in the 1970s and she taught me, so
> > what
> > do I know? Still, I've never blanched a stirfry veg in my life.
> >
> > Is this really common practice, or is this some wierd survival of the
> > 1950s pre-blanching of everything by trained chefs that Elizabeth
> > David
> > complains about in _An Omlette and a Glass of Wine_?
>Actually, it's fairly common, depending on the veg and the size it's
>cut to, but definitely not universal. You often have things like
>larger broccoli florets very quickly blanched, so they cook through
>before the hot pan/oil can brown them.
>Now that I think about it, it seems like the most common usage of the
>technique is when Chinese cooks are cooking American-type vegetables,
>things like broccoli or string beans.

I pre-blanch asparagus also, for similar reason. It also helps avoid 
that slightly bitter taste that fried asparagus can get.

"It is our choices Harry, that show what we truly are, far more than 
our abilities."  -Albus Dumbledore

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