Growing up in a Chinese household, I never found it hard to eat my greens. That is why, even as a child, I never understood the mass hatred towards broccoli and carrots – until I saw how they were being boiled to a mush, stripping them not only of flavour but of any discernible form.
Some people enjoy broccoli when it is masked in a cauldron of melted cheese, but I will have it stir-fried in a flashing hot wok with plenty of garlic any day. As for carrots, I was never a fan of the cooked variety, but give me a pot of ranch dressing for dipping and I will be happy as a bunny.
