Random cooking tip. If you’re frying mixed vegetables to use up whatever’s left in your fridge (a common meal around here), the key is to pay attention to veggie cooking times. Slow-cooking veg like potatoes and carrots go in first (and I sometimes even microwave them for 2-3 minutes beforehand, while the onions are browning, so they cook a bit faster).
Then add the medium-cooking veg, like brussels sprouts, cabbage, cauliflower, broccoli, corn. The quick-cooking ones go at the very end, when you’re 2-3 minutes from finishing, so they retain color and a bit of crispness — peas, chopped pea pods.
And of course, the French were right — if you cut everything to roughly the same size, it’ll make cooking evenly easier. Although unlike the French, I do not get a ruler to measure!
