I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
sirloin for stir fry, red onion, carrots, celery and zuchinni. I coated
the meat in salt, pepper, ginger and garlic and am stir frying in sesame
oil. The sauce I made to go over it is 1 can of beef stock, 3
tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
garlic minced, pepper and a bit of oyster sauce. Serving over rice.

I made blueberry muffins for dessert.

"ravenlynne" > wrote in message
...
>> oil. The sauce I made to go over it is 1 can of beef stock, 3
> tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
> garlic minced, pepper and a bit of oyster sauce. Serving over rice.
>
> I made blueberry muffins for dessert.

Sounds yummy, but I'm puzzled over the oyster sauce??

laurie

laurie wrote:
> "ravenlynne" > wrote in message
> ...
>>> oil. The sauce I made to go over it is 1 can of beef stock, 3
>> tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
>> garlic minced, pepper and a bit of oyster sauce. Serving over rice.
>>
>> I made blueberry muffins for dessert.
>
> Sounds yummy, but I'm puzzled over the oyster sauce??
>
> laurie
>
>
>

It was in the cabinet. And the sauce tasted like it needed something.
That dollop was perfect. (woulda been more perfect with red pepper
flakes, but my family is wimps and don't like spicy food)

ravenlynne wrote:
>
> I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
> sirloin for stir fry, red onion, carrots, celery and zuchinni. I coated
> the meat in salt, pepper, ginger and garlic and am stir frying in sesame
> oil. The sauce I made to go over it is 1 can of beef stock, 3
> tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
> garlic minced, pepper and a bit of oyster sauce. Serving over rice.


Aren't all stir fries seat of the pants meals, the only strict rule being
hardest to softest... hard vegetables for in first and softer veggies are
added later.

Sesame oil? Careful with that stuff. It is more of a flavour additive
that a cooking oil. It is harder to digest than other oils. I never use
more than 1 tsp. usually as a marinade. I use peanut or vegetable oil for
cooking.

Dave Smith wrote:
> ravenlynne wrote:
>> I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
>> sirloin for stir fry, red onion, carrots, celery and zuchinni. I coated
>> the meat in salt, pepper, ginger and garlic and am stir frying in sesame
>> oil. The sauce I made to go over it is 1 can of beef stock, 3
>> tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
>> garlic minced, pepper and a bit of oyster sauce. Serving over rice.
>
>
> Aren't all stir fries seat of the pants meals, the only strict rule being
> hardest to softest... hard vegetables for in first and softer veggies are
> added later.
>
> Sesame oil? Careful with that stuff. It is more of a flavour additive
> that a cooking oil. It is harder to digest than other oils. I never use
> more than 1 tsp. usually as a marinade. I use peanut or vegetable oil for
> cooking.

By harder to digest, what do you mean?

I just used a bit. It was just the right amount for flavor. I love how
that stuff smells. It ranks at a tie for #1 with gardenias and coffee.

ravenlynne wrote:
> Dave Smith wrote:
>> ravenlynne wrote:
>>> I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
>>> sirloin for stir fry, red onion, carrots, celery and zuchinni. I
>>> coated the meat in salt, pepper, ginger and garlic and am stir
>>> frying in sesame oil. The sauce I made to go over it is 1 can of
>>> beef stock, 3 tablespoons soy sauce, 2 tablespoons brown sugar,
>>> more ginger, 3 cloves garlic minced, pepper and a bit of oyster
>>> sauce. Serving over rice.
>>
>>
>> Aren't all stir fries seat of the pants meals, the only strict rule
>> being hardest to softest... hard vegetables for in first and softer
>> veggies are added later.
>>
>> Sesame oil? Careful with that stuff. It is more of a flavour
>> additive that a cooking oil. It is harder to digest than other oils.
>> I never use more than 1 tsp. usually as a marinade. I use peanut
>> or vegetable oil for cooking.
>
> By harder to digest, what do you mean?
>
> I just used a bit. It was just the right amount for flavor. I love
> how that stuff smells. It ranks at a tie for #1 with gardenias and
> coffee.

I agree, Ravenlynne. I use sesame oil all the time; both my husband and I
love it. I'll use tablespoon(s) of it and not flinch. I think there's only
once that I actually felt I overdid it. It's so yummy.

kili

In article >, ravenlynne > wrote:
>Dave Smith wrote:
>> ravenlynne wrote:
>>> I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
>>> sirloin for stir fry, red onion, carrots, celery and zuchinni. I coated
>>> the meat in salt, pepper, ginger and garlic and am stir frying in sesame
>>> oil. The sauce I made to go over it is 1 can of beef stock, 3
>>> tablespoons soy sauce, 2 tablespoons brown sugar, more ginger, 3 cloves
>>> garlic minced, pepper and a bit of oyster sauce. Serving over rice.
>>
>> Aren't all stir fries seat of the pants meals, the only strict rule being
>> hardest to softest... hard vegetables for in first and softer veggies are
>> added later.
>>
>> Sesame oil? Careful with that stuff. It is more of a flavour additive
>> that a cooking oil. It is harder to digest than other oils. I never use
>> more than 1 tsp. usually as a marinade. I use peanut or vegetable oil for
>> cooking.
>
>By harder to digest, what do you mean?
>
>I just used a bit. It was just the right amount for flavor. I love how
>that stuff smells. It ranks at a tie for #1 with gardenias and coffee.

ISTR reading somewhere (probably in RFC :-) that *cooking* with sesame
oil is a bit of a waste and it's best to simply add it near the end of
the process so you don't lose too much of the flavour. Comments?

Cheers, Phred.

--
LID