"kilikini" > wrote in message
.. .
>
> "jmcquown" > wrote in message
> ...
>> 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. 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. Plus - canned veggies in a stir-fry? Hmmm. I've only ever used
>> fresh. Thanks, though.
>>
>> Jill
>>
>>
>
> I always use left-over cooked pork in fried rice! I can't imagine using
> fresh. You just throw it in at the end. I have some smoked pulled pork
> that's "musgovian" I'm going to use up today for this very thing.
>
> kili
>
>

You cannot help using leftover BBQ pork in fried rice. Remember, it is
cooked - BBQed - first, and unless you are lucky enough to be at a
restaurant that makes their own, it is always a leftover.

Now I am thinking about wandering around Chinatown in Toronto and looking at
all the BBQ pork and ducks hanging in the windows. Saliva glands, do your
thing!


--
Peter Aitken


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm