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?
3b (with 3c tendencies) on modified CG


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