So...I know ingredients are supposed to be dry when dropping into oil on a pan or in a wok for stir fry. But what happens if you want to add some kind of sauce?

For Asian-style stir fry, I drop sugar snap peas, green onions, broccoli, peppers, bamboo shoots and tofu squares into hot seasame oil. But i also want t flavor it w/ a soy sauce, rice vinegar and honey mixture for taste.

When I do, the once crisp veggies turn wet and soggy. It mainly affects the broccoli and peppers. Is there ayway around it? Just use less soy sauce?

Last edited by spiderlashes5000; 03-18-2013 at 12:03 PM.