Is this an acceptable practise done by others?
And while I’m confessing, does anyone else blanch or steam some veggies to add to the stir-fry...umm sauté? I’ve found if I don’t steam my broccoli and cauliflower for a couple of mins there is no way they will cook through before something burns in the pan.
I’ve read a few threads where people have said that unless you have a commercial stovetop there is no way you will have enough btu’s to get a proper stir-fry. If this is the case can I not by that wok I’ve been eyeing off and instead keep using my sauté pan or conical sautéuse?