Joseph Littleshoes wrote:
>
>> 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



Not to mention that, considering how bad some Chinese restaurants can
be, you can often do better at home. It is a quick, easy style of cooking.

> 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.

I sometimes stir fry shrimp in browned butter with ginger, garlic
(lots), dried chillies, and green onion add a little wine and serve on
angel hair pasta and garnish with chopped cilantro.