On Jan 22, 10:25�am, Dave Smith
> wrote:
> 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.

That's not Oriental... that's TEX-MEX-WOP.