This is something I should have posted back with the exploded brussels sprout, but I'm catching up now. Joe and I have different styles of frying frozen chinese dumplings. Mine, fried with minimal oil and about 2 cups frozen broccoli, come out kind of soggy. Joe uses a lot of oil (presumably, from what's left in the pan after he's done, but I haven't allowed myself to watch how much he uses) And he skips the broccoli. And his come out PERFECT-- crunchy and firm and tasty. With a few chunks of kim chee cucumbers, it makes a quicky lunch.
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