As my chopsticks hit the bottom of a takeout box of a chicken and vegetable stir fry, I can't help but think-- why is this dish so greasy?
Obviously there's too much oil in there, but my question is *why* is there so much oil? My initial thought was they they didn't drain the chicken before cooking the vegetables and combining everything with the sauce.
Does sloppy knife work (mismatch in ingredient size), mismatch of ingredient size to oil quantity, heat level, oil type, ingredient quality, or anything else not completely obvious require more oil to be used or cause us to perceive the quantity of oil to be higher than it is? If so, how?