Dave Smith wrote:

> Sheldon wrote:
>
>
>> When I want good stir fry I'd much rather dine at a good Chinese
>> restaurant... I can pick, choose, and refuse from a huge menu, I don't
>> need to buy all kinds of ingredients that I'll never use before they
>> spoil, I have no hours of prep time, everything arrives in proper
>> order and piping hot... costs less too.
>
>
>
> I find stir frying a good thing to do when there are little bits of this
> and that in the crisper, not enough for vegetable serving, but a
> variety. It is a quick easy way to do a one pan meal. Add some garlic,
> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
> can easily make something as good as most Chinese restaurant dishes.
>

And you don't necessarily have to use an asian style sauce, after or
during the cooking you can make a roux an form an european style sauce
or a wine reduction sauce just as easily, its not rocket science or
brain surgery, i find it a very easy and efficient way to quickly cook a
meal, but then i think i have past life experience with doing so

One of my favorites is to quickly stir fry in butter/oil some raw
shrimp, left over chicken, garlic, green onions & white wine then serve
over rice or pasta.
--
JL