Landmark
So a piece of stirfry just came directly out of my head and into my stomach (there may have been some sort of "bowl" or "plate" thing involved in the middle somewhere) and I didn't go temporarily blind.

This is what I get for thumbing to the "principles" chapter of the Chinese cookbook I found in our attic storage and skipping all the actual recipes. It appears I've actually been too inhibited for my own good all these years. Quoth the book (some paraphrasing): "The wok was invented by Chinese peasants. Chinese peasants did and do subsist on their toenails in the harsh winter months, so the obvious conclusion is that woks will cook toenails to a piquant delicacy. Anything else you add is just icing." This kind of logic leads to stir frying, for instance, I-think-it-might-just-be Romaine lettuce, green onions, garlic and and an egg. With sesame seed oil and soy sauce.

...

Why does this taste good?