Made stir-fried beef n broccoli last night. Big chunks of onion
because elder daughter likes the flavor but not the texture of onion;
she picks out the pieces. The broccoli came out just right, on the
crisp side of crisp-tender. ;-)

There was a squeeze bottle in the fridge with about two tablespoons of
sweet hot mustard left in it. I added that plus a half-teaspoon of
dry mustard near the end of cooking. Gave a very nice piquant tone to
the dish. Sweet hot mustard is on the grocery list for next week. :-)
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Best -- Terry