_Stir-Frying to the Sky's Edge_ emphasizes that vegetables must be "dry" before adding to the wok.
The book does not recommend using packaged pre-mixed frozen "stir-fry vegetables," but as a practical matter, those are most of what I cook - from Trader Joe's, specifically. And they end up soggy in the wok, probably because the vegetables are not dry out of the package.
How best to quickly dry frozen/thawing vegetables?
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