kerravonsen | (Reply)

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I'm glad it has been helpful! (hugs)

I'm very glad I discovered pre-cooked brown rice, because I would never have had the patience to cook it myself. And it's really good for stir-fry, because it doesn't stick.

The hugest hurdle for stir-fry is chopping up all the vegetables, so having as many as you can pre-chopped (or not needing to be chopped) is a win. And cabbage is a really nice thing to have in a stir-fry.
One can also get pre-made stir-fry mix, which I do use sometimes, but the coleslaw mix is cheaper and a smaller size, so that works better for me. Though sometimes when they've been out of standard coleslaw mix, they substitute coleslaw-with-beetroot-mix, which is weird, because it colours everything purple.

Hmmm, it would be nice to try it with pre-cooked Udon noodles.

I usually find if I try adding in eggs, they just stick in a mess to the bottom of the pan. Any tips about that?

I've never tried fish sauce. I thought it was just for fish?

Peanut butter, eh? Giving it a Satay spin? Interesting. Not something I'm likely to try, though, because I'd actually have to buy some peanut butter. I love peanuts, but not peanut butter.