On Mon, 22 Jul 2013 13:04:54 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Or you can pan toast a mess of those rice crackers in a bit of peanut
>> oil and sub them for crispy chinee noodles over a big bowl of the
>> fridge cleaning pork chow mein I made last nite (I wish I had those
>> rice crackers). What I can do with LOs (extra pork chop), just
>> imagine if I shopped special for it... filled a four quart pot:
>> http://i42.tinypic.com/2uy60z4.jpg
>
>My crackers would not be good to pour food over. They are very
>spicy/flavorful on their own. They are a snack food, not something to add to
>a recipe. That said, Your pic (above) looks super delicious. I would love
>to pour that over some rice or something!
>
>I see the veggies, etc. How did you make the sauce there? What spice
>flavors? Looks like a cornstarch thickening. Anyway...that looks very good!

Fried three lovely pork chops the previous night and realized I'd be
making a chinee veggie dish the next day so cut out the chop centers
for me and cats and tossed the bones in a four qt pot in the fridge. I
nuked some spuds, sliced em 3/8" thk and fried them along with the
chops... that was din-din. Next day I added like 2 quarts of water
and simmered up a rich pork stock until the meat just fell from the
bone, adding a garlic clove, celery tops, a bit of onion, some black
pepper/white pepper, I think that was it... then I ate the meat and
tossed the bare bones. While the stock was simmering I prepped the
veggies, let's see if I remember everything;
2 big yellow onions, sliced in 16ths
2 med carrots, pared/sliced into rounds
8 ribs celery, sliced on bias
4 cloves garlic, sliced
1 entire head of bok choy, sliced n' diced
1 large/blocky red pepper, diced
1 sm can 'shrooms
1 packet each Goya bouillion; chicken n' ham
Lotsa grated fresh ginger, more blk n' wht pepper
Toasted sesame seed oil
Soy sauce
Add veggies to simmer according to how long to cook each, bok choy
last... and a smidge of msg.
Thicken with corn starch slurry and dig in.... was excellent... wasn't
in the mood for rice... made up a bit of hot chinee mustard as a
condiment.

Don't think I forgot any ingredient... I make such dishes often, never
exactly the same twice... sometimes starts with ramen, not this time.
Oh, I washed it down with cheapo Genesee beer I picked up at the
market in town; 30 can case/$15... they didn't have hy usual Genesee
Cream Ale, gotta have a talk with the new owners.