In article >,
Ian MacLure > wrote:

> 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

Please do let us know!
The one I'm the MOST interested in is their fried chicken!
--
Om.

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