OmManiPadmeOmelet > wrote in
:

[snip]

> 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!

Hmmm... Took a Chinese cooking course some years ago
taught by a friend at his restaurant. It wasn't some domesticated
presentation, it was the full-on how its done in the restaurant
method. There were significant differences from home cooking.
Now if I could only find my notes....

And-uh "Chinese starch" is tapioca IIRC.

IBM

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