Help me out here YouTube - I have no idea either. Just came across it and I think I like this a lot.I've seen this described as just "stir-frying", but that doesn't tie with how most people use the term. My family will blache vegetables briefly in broth and serve; or they'll fry in oil and serve. I have not seen both done to cook a single dish.In this technique, you briefly blanche greens until they turn color but are still crispy, then fry in oil briefly. Takes almost no time, but needs two hot pans - one with boiling water, one with oil.
