[Sca-cooks] OP: stir fry question

[Jadwiga Zajaczkowa / Jenne Heise]

We get Wegman's Menu magazine at home, presumably because it's food 
pictures and it's free, though if you want to actually use any of the 
recipes, you have to guess what they put in the "Food You Feel Good 
About" allegedly-fresh packages that they encorporate into every recipe.

My roomate who does the cooking is just beginning to do stir-frying, so 
I was interested to see a bunch of stir-fry recipes in the issue 
currently living in our bathroom.

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_?

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey