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Lately I have been stir frying my broccoli, asparagus and other vegetables. I do it quick and hot so the vegetables still have a snap to them. Sometimes I use soy or oyster sauce (corn starch for a thickener) for a different flavor profile. Soy for salty, oyster sauce for a sweeter taste. My wife is Chinese, I learned from her mother who was a terrific Cantonese cook...
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