Stir Fry
donnas_gw
14 years ago
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canarybird01
14 years agocanarybird01
14 years agoRelated Discussions
Stir-fry seasoning
Comments (4)Is simply asia the name of the spice blend, or the brand? The brand Simply Asia has spice blends on their website, but then are further broken down into Kung Pao, etc. But then, their spice is in packets not jars. I'm curious because I'd like to acquire it or replicate it? Something like that. I love an Asian sauce on zucchini then grilling it. This sounds like it'd be perfect for what I want. :)...See MoreGoing past the stir-fry
Comments (30)It's hard to make generalities about over 1 billion people, lol. But I have found that there are many, many Chinese families who don't stir-fry at all, or do it very seldom. Not every American family eats burgers and hot dogs, either, for a local analogy. I guess if others judged American culture by TV ads and billboards, they would think we all lived on a daily diet of McDonald's Big Macs! But in general, many Asian cuisines do have a "triple path". There is home cooking; there is restaurant cooking; and there is banquet, or feast, food. I was talking to my Hong Kong-born Chinese-Portugese DH a few weeks ago, and he (finally) remembered to tell me a story about one of his uncles who died over 15 yrs ago. This uncle was famous in the family for making the Chinese broccoli with oyster sauce, or ho yau gai lan as it used to be spelled (I'm terrible with the new spellings, sorry). I've done this dish, and it seems very simple. Blanch the gai lan, stir-fry it quickly, drizzle it with oyster sauce. What's so hard about it? DH told me his uncle was so meticulous and painstaking about doing this dish, it was intimidating even to just watch him. Every cut had to be a precise size, the water had to be just the right temperature, the timing was down to the second. The wok had to be heated for XX number of minutes with just enough oil but not too much; the tossing and last-minute steaming done always the same way. In six decades of eating, DH says his uncle's gai lan remains the best. And every time, because he was so exacting about it, it was always perfect. But it was a lot of work, done to ensure that nothing was left to chance. He very seldom made it, in fact. Just the news that there was going to be a party and that Uncle had promised to make his gai lan, was enough to make everybody, even reluctant-to-socialize teenagers, show up for dinner! Oh, and outside of the gai lan, hardly anyone in DH's family, all 200+ members in Vancouver BC, stir-fries. Most of them don't even own a wok, which is interesting because otherwise they've kept their HK culture intact very assiduously. Unlike the American relatives, all of whom by the second generation barely remember their Cantonese, all the Canadian relatives speak Cantonese at home, so that even the fourth generation little kids are bi-lingual....See MoreKale and Stir Fry Question
Comments (6)If you're going with tube shaped pasta, after stir frying, add just a bit of veg. bouillon to the pan and braise for a few minutes. Then add white beans and basil, garlic, oregano and thyme and a splash of red wine. Then add some cannellini beans. Top with parmesean. I do this all the time. Or go greek, using a splash of lemon juice instead of wine, oregano, dill and cinnamon, just a dash, along with dark red kidney beans. Top with feta. Or go Spanish, add fake chorizo or fake italian sausage, garbanzo beans, smoked paprika, lots of garlic and some oregano and use the red wine. OK, I'm working my way around the Mediterranean . . . or go Tunisian and use red beans, ras al hanout, garlic and lemon. They sell various Moroccan blends at the store, or Google it to make your own....See MoreImprovising Stir Fry Meals From Refrigerator Velcro
Comments (18)Dcarch's comment got me looking up chop suey, and here's an interesting tidbit from wiki: Chop suey is widely believed to have been invented in America by Chinese Americans, but the anthropologist E.N. Anderson concludes that the dish is based on tsap seui (杂碎, “miscellaneous leftovers”), common in Taishan(Toisan), a county in Guangdong Province (Canton), the home of many early Chinese immigrants to the U.S. Seems John's meals certainly qualify as tsap seui, no? Either way, they look great. I've long toyed with the idea of getting one of those high BTU propane burners for wok cooking. There are no great setups for electric that I'm aware of, and taking it outside takes care of the ventilation and splatter all at once. Glad to hear I'm not the only one with picture problems from my phone. It went from working great to working intermittently to not working at all. IMO that's a problem they should fix rather than tell us to email to ourselves, get on a desktop, etc....See MoreDaisyduckworth
14 years agograinlady_ks
14 years agoteresa_nc7
14 years agojessyf
14 years agodonnas_gw
14 years agodonnas_gw
14 years agojessyf
14 years agodonnas_gw
14 years ago
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