In article >,
Michael Archon Sequoia Nielsen > wrote:

> Another alleged thai thingy... (I am eating the leftovers for lunch
> right now)

<snipped for space>

Damn. THAT's what I left out of that oriental rice yesterday!
We knew it was missing something...

Oyster sauce.

Thanks! :-)
--
Peace, Om

Remove _ to validate e-mails.

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

Another alleged thai thingy... (I am eating the leftovers for lunch
right now)

Stirfry beef with ginger, oyster sauce, garlic and broccoli

400-500 gram (1 lbs) beef fillet or thigh (I used a couple of entrecotes)
4 tbsp yoster sauce (or fish sauce)
2 tbsp soy
1 tbsp rice wine (or sherry)
1 broccoli
4 cloves of garlic
Ginger (about a handful)
Oil

Slice the beef into thin slices.
Slice broccoli stalk and ginger into thin sticks. The top is seperated
into smaller bouquets.
Chop the garlic very fine.

Stirfry the beef in very hot oil for 1 minute, add yoster sauce, soy,
and wine. Take it off and put it into a bowl.
Wash the pan , add new oil, heat it up again.
Roast the garlic, ginger and broccoli, fold into the beef and serve with
jasmin rice.


--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

Michael Archon Sequoia Nielsen wrote:
> Another alleged thai thingy... (I am eating the leftovers for lunch
> right now)
>
> Stirfry beef with ginger, oyster sauce, garlic and broccoli
>
> 400-500 gram (1 lbs) beef fillet or thigh (I used a couple of entrecotes)
> 4 tbsp yoster sauce (or fish sauce)

I think substituting 4 tablespoons of fish sauce would produce an
inedible result. If substituting fish sauce less than a teaspoon would
probably work.

> 2 tbsp soy
> 1 tbsp rice wine (or sherry)
> 1 broccoli
> 4 cloves of garlic
> Ginger (about a handful)
> Oil
>
> Slice the beef into thin slices.
> Slice broccoli stalk and ginger into thin sticks. The top is seperated
> into smaller bouquets.
> Chop the garlic very fine.
>
> Stirfry the beef in very hot oil for 1 minute, add yoster sauce, soy,
> and wine. Take it off and put it into a bowl.
> Wash the pan , add new oil, heat it up again.
> Roast the garlic, ginger and broccoli, fold into the beef and serve with
> jasmin rice.
>
>

George wrote:
>
> I think substituting 4 tablespoons of fish sauce would produce an
> inedible result. If substituting fish sauce less than a teaspoon would
> probably work.

I used Squid brand fish sauce and it was quite edible. It is the same
that I use for dipping vietnamese rice paper wraps. Maybe the its less
intense than yours.

--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

Why wash the pan? Why waste all the beel fat?

Actually most Chinese cook I know don't stirfry broccoli directly.
They usally bleach them in hot water, then add the broccoli at the at
moment.


On Jan 29, 7:15 am, Michael Archon Sequoia Nielsen
> wrote:
> Another alleged thai thingy... (I am eating the leftovers for lunch
> right now)
>
> Stirfry beef with ginger, oyster sauce, garlic and broccoli
>
> 400-500 gram (1 lbs) beef fillet or thigh (I used a couple of entrecotes)
> 4 tbsp yoster sauce (or fish sauce)
> 2 tbsp soy
> 1 tbsp rice wine (or sherry)
> 1 broccoli
> 4 cloves of garlic
> Ginger (about a handful)
> Oil
>
> Slice the beef into thin slices.
> Slice broccoli stalk and ginger into thin sticks. The top is seperated
> into smaller bouquets.
> Chop the garlic very fine.
>
> Stirfry the beef in very hot oil for 1 minute, add yoster sauce, soy,
> and wine. Take it off and put it into a bowl.
> Wash the pan , add new oil, heat it up again.
> Roast the garlic, ginger and broccoli, fold into the beef and serve with
> jasmin rice.
>
> --
> -------------------------------------------------------------------------
> Music, Recipes, Photos, and mo
>
> http://www.sequoiagrove.dk
>
> "You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
> of a silly person. I blow my nose at you, so-called Arthur-king, you and
> all your silly English kaniggets. Thppppt!"
> --------------------------------------------------------------------------

In article .com>,
wrote:

> Actually most Chinese cook I know don't stirfry broccoli directly.
> They usally bleach them in hot water, then add the broccoli at the at
> moment.

_Bleach_ them in hot water???

EWWWWWW!!!

But I'm sure you meant "blanche".

<lol>
--
Peace, Om

Remove _ to validate e-mails.

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

On Mon, 29 Jan 2007 16:05:51 -0600, Omelet >
wrote:

>In article .com>,
> wrote:
>
>> Actually most Chinese cook I know don't stirfry broccoli directly.
>> They usally bleach them in hot water, then add the broccoli at the at
>> moment.
>
>_Bleach_ them in hot water???
>
>EWWWWWW!!!
>
>But I'm sure you meant "blanche".

Blanch, probably.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com