Quote:
Originally Posted by willx
For Chinese food I definitely feel like I see potato less, but I still see it served in small chunks in soups (boiled) or in stir-fry dishes (boiled or shredded and deep fried). I do feel like I see another starchy root vegetable more -- Taro.
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Yep, my MIL actually does these very things when she cooks, especially when she makes curry.
Endless "Nickname laziness" Soul