"Duncan" > wrote in message
...
>
> "Tippi" > wrote in message
> om...
> >
> > Actually it should be used in a marinade, or added after removing from
> > heat, but not as an oil to cook with. It's a flavoring more than a
> > cooking oil.
>
> What sort of marinades, if I may ask. I keep my bottle in the
refridgerator
> since I use it so seldom.

A few drops add flavor to many things. A quick survey produced the
following:

Sauces: Szechuan Chicken with Chilies, Shanghai string beans, Stir fry
sauce.



Marinades: Hot Orange Beef, Corn starch marinade for stir-fried meat strips



Noodles: Cold noodles with sweet and spicy chicken.



I speak no Chinese so I can't readily give you the Chinese names for the
dishes.




--
James V. Silverton
Potomac, Maryland, USA