<p>Tonight I did NOT stir fry and the gang expressed disappointment. So I will take that as a sign that I’m on the right pathway.</p>
<p>My one good stir-fry seemed to have the quality of being very dry during the cooking, then moistened at the end by the sauce. I think that kept the vegetables a better textrure and charred the chicken a bit. </p>
<p>Regarding tofu: Many years ago we used to make the “Good Food” version of stir fried tofu in an electric skillet. It was actually quite delicious. As I recall, no fancy oils just a big dollop of peanut butter at some point. Lots of broccoli. It was great till this dinner devolved with a bad case of stomach flu for the family. Scars you, can’t go back to the recipe after that. Pretty sure it was the fast food chicken following the delicious beef and peanut butter stir-fry but impressions don’t budge on these experiences. Daughter ended up on an IV as I recall. Funny how those bad times fade from memory.</p>