I'm thinking of trying a new recipe: chicken teriyake stir-fry with some Asian vegetables, served over rice noodles. My question is this: has anyone here tried dehydrating (and then rehydrating) bamboo shoots? What about edamame (soy beans)? I figure things like water chestnuts and bean sprouts are pointless, since they're almost all water to begin with and will probably shrivel up to nothing. Any other ideas of vegetables I could dehydrate for an Asian stir-fry? Would bok choi (Chinese cabbage) work? What about those little baby ears of corn? Thanks in advance for the help.

Edited by Haiwee (01/18/08 02:35 PM)
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