jmcquown wrote:
> Sheldon wrote:
> > jmcquown wrote:
> >>
> >> I've got about a half a carton of this pork left and no extra sauce.
> >> I'm not sure what, if anything, I can do with this other than nuke
> >> it and snack on it. Since I've been out of town I don't have any
> >> fresh veggies on hand. The only Asian canned veggie I have is sliced
> >> bamboo shoots. I thought I had some sliced water chestnuts but no
> >> go. I have a small jar of sliced button mushrooms. I'm sadly
> >> lacking in any sort of Asian sauces other than teriyaki since I
> >> don't often cook Asian style food. Would teriyaki clash with the
> >> sweet/sour sauce the meat was already cooked in?
> >>
> > Pork Fly Lice.
>
> Yeah, I thought of that.

Yeah, right. Then you would have said so... you didn't think of
anything, to wit: "I'm not sure what, if anything, I can do with it
other than nuke it and snack on it ".

> But using already cooked pork in a stir-fry would probably result
> in tough pieces of pork even if they were added at the last minute.

And exactly what pork do you think Chinese restaurants use to make pork
fried rice.... they dice already roasted slabs of pork and add it at
the end... do you really think they stir fry tiny dice of raw pork.
DUH! In fact all the ingredients are added after the rice has already
been substantially fried (and Chinese restaurants in fact use a lot of
oriental canned veggies in all their dishes; baby corn, bamboo shoots,
water chestnuts, straw mushrooms, etc. small canned shrimp too).
You've obviously never made your own or seen fried rice being made...
you were obviously so focused on attempting to negate my offering that
you presented yourself as a fool. I know there are no Chinese
restaurants in all Tennessee... pork fly glits! <G>

Sheldon