Dave Smith said...

> Andy 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.
>>
>>
>> The floundering capability to quickly adjust the electric stove burner
>> temp has kept me from stir frying in ernest.
>>
>> I was lucky to have tangerine beef OR sesame/peanut noodle beef stir
>> fry (a boatload amount!) at a stir fry takeout, every lunch, once upon
>> a time. [sigh]
>
>
> When I was working we often went to a Chinese restaurant where they
> served a great dish called War Bar. It was similar to Cantonese Chow
> Mein with shrimp, chicken, slices of BBQ pork, onion, carrots, snow peas
> and broccoli with noodles ad a sauce. The only real difference was the
> addition of bits of very hot chillies. It was delicious. Occasionally
> we made the mistake of ordering their combo dinner specials. They were
> cheap, but not very good.


Dave,

So how F<------------------------->AT did YOU guys get?!?

<VBG>

Sounds delicious!

Andy