In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > In article > ,
> > sarah bennett > wrote:
> > > using oyster sauce helps make many things taste 'restaurant-y', too (I
> > > finally was able to get my fried rice to taste right :> )
> >
> > Y'know, I'm going to have to try that with my stir fry. The garlic and
> > fresh ginger helps, but there is always something "missing" that makes
> > it taste like it does in restaurants. I'll give that a shot, thanks!
> > --
>
> Like any other sauce, tradition has identified certain dishes that
> oyster sauce seems to go particularly well with. Chinese broccoli,
> western broccoli, various bok choys is one group. Dishes with
> dried/reconstituted Chinese/shiitake mushrooms is another group. Two
> I'd recommend in particular a bok choy and mushrooms; and beef,
> peapods and mushrooms. -aem
>

Brocolli and mushrooms are always pretty much a given in my stir fry's,
and choys are also. :-) I just bought some fresh frozen pea pods too
and have some top round thawing......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson