Asian Americans get stereotyped as hard-working and efficient. So doesn't it seem very very odd that brocolli in Chinese food is cut so incredibly big??? You would think they'd take a bit more effort and time into chopping the brocolli into smaller pieces. It is very difficult to eat, particularly at the airport or with take-out in a hotel room. A plastic knife doesn't cut it and the pieces are hard to pick up with a plastic fork. So you end up looking like an idiot trying to shove a huge piece in your mouth.

What do the cooks have against small pieces of brocolli? Have they tried to eat it themselves? Just sayin....