In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...

> >
> > Prawn is mild enough, so would a small amount of shredded chicken?
>
> > Salad shrimp are so very mild, they may work also and are pretty
> > inexpensive as well. I think they add more texture than flavor.
>
> Hmmm, I don't know about the chicken - I find it can have quite a strong
> flavour in soups - I was thinking prawn/shrimp for the texture too - keep it
> leaning toward the oriental...

I know what you mean.
Then there is always a bit of chopped duck?
It's milder than chicken.

Might just go with straight veggies and no meat tho'.
Bamboo shoots, water chestnuts, bean sprouts...

>
> > > I'd thought about ginger too ('cos I love the stuff!), but decided
> against
> > > it for the same reason you mention the chiles - chiles might be hot, but
> I
> > > find if used reasonably, they don't mask subtle flavours at all...well,
> at
> > > least not for me heheheheh ',;~}~
> >
> > Well, i go light on ginger. It complements garlic nicely!
> >
> > >
> > > The sesame oil - now that's something, thanks! Either that, or I could
> fresh
> > > toast some sesame seeds and serve it with those sprinkled over the top!
> > > Whatcha think?
> >
> > Perhaps... I've just not been that impressed with sesame seed. :-)
>
> Do you toast yours in a dry pan until quite dark first?

No, I'd actually added them towards the end.
Hmmmmm... Maybe if I toasted them with the onions first.

>
> > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > recipe and that is not much! But it's enough. <lol>
>
> Oh aye - I use the stuff quite a bit with fried soft noodles - love it, but
> like you say, gotta go easy with it! Learned that to my detriment my first
> time with the stuff, heheheheh...

Now you know why it comes in such small bottles. ;-)

>
> Shaun aRe
>
>
--
K.

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