The ancient Chinese style of quickly sautéing vegetables and bits of poultry, meat, or seafood has its own yin and yang. The first part of the process is slow, relaxed, and almost meditative (cutting the vegetables and other ingredients into bite-size pieces; mincing the garlic, ginger, herbs, etc.; mixing the sauce so it's ready and waiting), and the second part is fast and frenetic as you quickly toss the sizzling ingredients, adding the sauce at the last minute so your don't boil away the ingredients' freshness.
Resulting in extremely crunchy , deliciously green greens (beans etc), vibrant sunny yellows(carrots etc), very low on oil content and non of the soggy lumpy overcooked gunk that im kinda fed up of having.
And at the expense of rexy screaming 'just use that word just once more and ..!!'
let me emphasise...on the texture
you chew and you know what your eating.
Beans taste like beans and carrots like themselves.
Self sufficient individuals who are not lost in a brownish gravy of onions and zeera and blah!!!
Its like attitude on your plate.
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