Ingredients are correct, estimating the proportions however.

------------

1 cup broccoli chopped
1 cup cauliflower chopped
1 1/2 cups snow peas
1/2 can of baby corn (about 1/2 cup)
3/4 cup firm tofu, 1 inch cubes
1/3rd cup okra, sliced length wise
small amount of fresh grated ginger
2 cloves of minced garlic
1/4 cup teriyaki sauce
2 table spoons sesame oil
2 table spoons soy sauce

On high heat, heat wok with canola oil until near smoke point, put in tofu,
broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.

Serve on fresh bed of steamed white rice.

In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
wrote:

> Ingredients are correct, estimating the proportions however.
>
> ------------
>
> 1 cup broccoli chopped
> 1 cup cauliflower chopped
> 1 1/2 cups snow peas
> 1/2 can of baby corn (about 1/2 cup)
> 3/4 cup firm tofu, 1 inch cubes
> 1/3rd cup okra, sliced length wise
> small amount of fresh grated ginger
> 2 cloves of minced garlic
> 1/4 cup teriyaki sauce
> 2 table spoons sesame oil
> 2 table spoons soy sauce
>
> On high heat, heat wok with canola oil until near smoke point, put in tofu,
> broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
> garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>
> Serve on fresh bed of steamed white rice.

Sounds good... The only thing I'd have added would have been a little
Oyster sauce, and maybe some sesame seeds.
--
Peace, Om

Remove _ to validate e-mails.

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

On Aug 19, 4:16?am, Omelet > wrote:
> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
> wrote:
>
>
>
>
>
> > Ingredients are correct, estimating the proportions however.
>
> > ------------
>
> > 1 cup broccoli chopped
> > 1 cup cauliflower chopped
> > 1 1/2 cups snow peas
> > 1/2 can of baby corn (about 1/2 cup)
> > 3/4 cup firm tofu, 1 inch cubes
> > 1/3rd cup okra, sliced length wise
> > small amount of fresh grated ginger
> > 2 cloves of minced garlic
> > 1/4 cup teriyaki sauce
> > 2 table spoons sesame oil
> > 2 table spoons soy sauce
>
> > On high heat, heat wok with canola oil until near smoke point, put in tofu,
> > broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
> > garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>
> > Serve on fresh bed of steamed white rice.
>
> Sounds good... The only thing I'd have added would have been a little
> Oyster sauce, and maybe some sesame seeds.

Stir fried okra somehow doesn't seem right.

Needs a pound of ground pork, and a thickened sauce. And rice of
course.

On Sat, 18 Aug 2007 23:16:25 GMT, "Peter" > wrote:

>Ingredients are correct, estimating the proportions however.
>
>------------
>
>1 cup broccoli chopped
>1 cup cauliflower chopped
>1 1/2 cups snow peas
>1/2 can of baby corn (about 1/2 cup)
>3/4 cup firm tofu, 1 inch cubes
>1/3rd cup okra, sliced length wise
>small amount of fresh grated ginger
>2 cloves of minced garlic
>1/4 cup teriyaki sauce
>2 table spoons sesame oil
>2 table spoons soy sauce
>
>On high heat, heat wok with canola oil until near smoke point, put in tofu,
>broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
>garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>
>Serve on fresh bed of steamed white rice.
>

i would never have thought to use okra in a stir-fry. it works out
well?

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 18 Aug 2007 23:16:25 GMT, "Peter" > wrote:
>
>>Ingredients are correct, estimating the proportions however.
>>
>>------------
>>
>>1 cup broccoli chopped
>>1 cup cauliflower chopped
>>1 1/2 cups snow peas
>>1/2 can of baby corn (about 1/2 cup)
>>3/4 cup firm tofu, 1 inch cubes
>>1/3rd cup okra, sliced length wise
>>small amount of fresh grated ginger
>>2 cloves of minced garlic
>>1/4 cup teriyaki sauce
>>2 table spoons sesame oil
>>2 table spoons soy sauce
>>
>>On high heat, heat wok with canola oil until near smoke point, put in
>>tofu,
>>broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
>>garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>
>>Serve on fresh bed of steamed white rice.
>>
>
> i would never have thought to use okra in a stir-fry. it works out
> well?
>
> your pal,
> blake

It was "use it or lose it", so we tried it out. Certainly wasn't bad, and
there wasn't alot of it, maybe 4 or 5 okra, halved length wise.

I made a smaller second batch later on, used some black bean sauce instead.
I prefer black bean, the SO prefers teriyaki. Both were Golden Dragon
brand.

"Sheldon" > wrote in message
ups.com...
> On Aug 19, 4:16?am, Omelet > wrote:
>> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
>> wrote:
>>
>>
>>
>>
>>
>> > Ingredients are correct, estimating the proportions however.
>>
>> > ------------
>>
>> > 1 cup broccoli chopped
>> > 1 cup cauliflower chopped
>> > 1 1/2 cups snow peas
>> > 1/2 can of baby corn (about 1/2 cup)
>> > 3/4 cup firm tofu, 1 inch cubes
>> > 1/3rd cup okra, sliced length wise
>> > small amount of fresh grated ginger
>> > 2 cloves of minced garlic
>> > 1/4 cup teriyaki sauce
>> > 2 table spoons sesame oil
>> > 2 table spoons soy sauce
>>
>> > On high heat, heat wok with canola oil until near smoke point, put in
>> > tofu,
>> > broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add
>> > teriyaki,
>> > garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>
>> > Serve on fresh bed of steamed white rice.
>>
>> Sounds good... The only thing I'd have added would have been a little
>> Oyster sauce, and maybe some sesame seeds.
>
> Stir fried okra somehow doesn't seem right.

It was "use it or lose it", not common but we liked it anyways.

> Needs a pound of ground pork, and a thickened sauce. And rice of
> course.

There was rice, as mentioned. We do plenty of pork and beef dishes, tried
something lighter this time.

"Omelet" > wrote in message
news
> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
> wrote:
>
>> Ingredients are correct, estimating the proportions however.
>>
>> ------------
>>
>> 1 cup broccoli chopped
>> 1 cup cauliflower chopped
>> 1 1/2 cups snow peas
>> 1/2 can of baby corn (about 1/2 cup)
>> 3/4 cup firm tofu, 1 inch cubes
>> 1/3rd cup okra, sliced length wise
>> small amount of fresh grated ginger
>> 2 cloves of minced garlic
>> 1/4 cup teriyaki sauce
>> 2 table spoons sesame oil
>> 2 table spoons soy sauce
>>
>> On high heat, heat wok with canola oil until near smoke point, put in
>> tofu,
>> broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add
>> teriyaki,
>> garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>
>> Serve on fresh bed of steamed white rice.
>
> Sounds good... The only thing I'd have added would have been a little
> Oyster sauce, and maybe some sesame seeds.
> --
> Peace, Om


As I mentioned to Blake, I used black bean sauce the second time around. I
do have oyster sauce, and more vegies that need to be used, maybe I'll do
that later today. Nice to change up the flavours . Sesame seeds do sound
good too.

Do sesame seeds burn quickly? put those in near the end?

Peter wrote:

> Ingredients are correct, estimating the proportions however.
>
> ------------
>
> 1 cup broccoli chopped
> 1 cup cauliflower chopped
> 1 1/2 cups snow peas
> 1/2 can of baby corn (about 1/2 cup)
> 3/4 cup firm tofu, 1 inch cubes
> 1/3rd cup okra, sliced length wise
> small amount of fresh grated ginger
> 2 cloves of minced garlic
> 1/4 cup teriyaki sauce
> 2 table spoons sesame oil
> 2 table spoons soy sauce

Maybe some day you'll learn how to make a _real_ stir-fry.
Teriyaki sauce? Okra? <shudder>

"Pussy Katz" > wrote in message
...
> Peter wrote:
>
>> Ingredients are correct, estimating the proportions however.
>>
>> ------------
>>
>> 1 cup broccoli chopped
>> 1 cup cauliflower chopped
>> 1 1/2 cups snow peas
>> 1/2 can of baby corn (about 1/2 cup)
>> 3/4 cup firm tofu, 1 inch cubes
>> 1/3rd cup okra, sliced length wise
>> small amount of fresh grated ginger
>> 2 cloves of minced garlic
>> 1/4 cup teriyaki sauce
>> 2 table spoons sesame oil
>> 2 table spoons soy sauce
>
> Maybe some day you'll learn how to make a _real_ stir-fry.
> Teriyaki sauce? Okra? <shudder>

You are welcome to follow someone elses rules of what is "real", and
continue being the sheep that you are. I will cook what I want, and if I
like it I will do it again.

Peter wrote:

> I will cook what I want, and if I
> like it I will do it again.

I noticed you didn't mention whether this was good, or if you'd
do it again.

I'm sure glad nobody served me this atrocity.

In article <xY%xi.115191$xk5.72898@edtnps82>, "Peter" >
wrote:

> "Pussy Katz" > wrote in message
> ...
> > Peter wrote:
> >
> >> Ingredients are correct, estimating the proportions however.
> >>
> >> ------------
> >>
> >> 1 cup broccoli chopped
> >> 1 cup cauliflower chopped
> >> 1 1/2 cups snow peas
> >> 1/2 can of baby corn (about 1/2 cup)
> >> 3/4 cup firm tofu, 1 inch cubes
> >> 1/3rd cup okra, sliced length wise
> >> small amount of fresh grated ginger
> >> 2 cloves of minced garlic
> >> 1/4 cup teriyaki sauce
> >> 2 table spoons sesame oil
> >> 2 table spoons soy sauce
> >
> > Maybe some day you'll learn how to make a _real_ stir-fry.
> > Teriyaki sauce? Okra? <shudder>
>
> You are welcome to follow someone elses rules of what is "real", and
> continue being the sheep that you are. I will cook what I want, and if I
> like it I will do it again.

Okra is a perfectly valid stir fry ingredient, but I use only the
smaller ones and leave them whole. :-)

I'll also use Teryaki sauce if I am in the mood for it.

There are NO RULES when it comes to stir fry's imho!
--
Peace, Om

Remove _ to validate e-mails.

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

On Aug 19, 1:35?pm, "Peter" > wrote:
> "blake murphy" > wrote in message
>
> ...
>
>
>
>
>
> > On Sat, 18 Aug 2007 23:16:25 GMT, "Peter" > wrote:
>
> >>Ingredients are correct, estimating the proportions however.
>
> >>------------
>
> >>1 cup broccoli chopped
> >>1 cup cauliflower chopped
> >>1 1/2 cups snow peas
> >>1/2 can of baby corn (about 1/2 cup)
> >>3/4 cup firm tofu, 1 inch cubes
> >>1/3rd cup okra, sliced length wise
> >>small amount of fresh grated ginger
> >>2 cloves of minced garlic
> >>1/4 cup teriyaki sauce
> >>2 table spoons sesame oil
> >>2 table spoons soy sauce
>
> >>On high heat, heat wok with canola oil until near smoke point, put in
> >>tofu,
> >>broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
> >>garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>
> >>Serve on fresh bed of steamed white rice.
>
> > i would never have thought to use okra in a stir-fry. it works out
> > well?
>
> > your pal,
> > blake
>
> It was "use it or lose it", so we tried it out. Certainly wasn't bad, and
> there wasn't alot of it, maybe 4 or 5 okra, halved length wise.

Could have froze it. Okra freezes well. I've been harvesting mine,
slicing into rounds and stuffing zip-locs. I prefer to use okra
during the colder months for soups/stews. Even 4-5 okra pods adds
good body to a vegetable soup. I could never understand the
attraction of fried okra, too much work for very little... seems more
an excuse to eat a lot of fried breading. I much rather fried green
tomatoes, nice thick juicy slabs dusted with seasoned cornmeal and pan
fried... fried in bacon fat, then makes the ultimate BLT

Sheldon.

On Aug 19, 3:02?pm, Omelet > wrote:
> In article <xY%xi.115191$xk5.72898@edtnps82>, "Peter" >
> wrote:
>
>
>
>
>
> > "Pussy Katz" > wrote in message
> ...
> > > Peter wrote:
>
> > >> Ingredients are correct, estimating the proportions however.
>
> > >> ------------
>
> > >> 1 cup broccoli chopped
> > >> 1 cup cauliflower chopped
> > >> 1 1/2 cups snow peas
> > >> 1/2 can of baby corn (about 1/2 cup)
> > >> 3/4 cup firm tofu, 1 inch cubes
> > >> 1/3rd cup okra, sliced length wise
> > >> small amount of fresh grated ginger
> > >> 2 cloves of minced garlic
> > >> 1/4 cup teriyaki sauce
> > >> 2 table spoons sesame oil
> > >> 2 table spoons soy sauce
>
> > > Maybe some day you'll learn how to make a _real_ stir-fry.
> > > Teriyaki sauce? Okra? <shudder>
>
> > You are welcome to follow someone elses rules of what is "real", and
> > continue being the sheep that you are. I will cook what I want, and if I
> > like it I will do it again.
>
> Okra is a perfectly valid stir fry ingredient, but I use only the
> smaller ones and leave them whole. :-)

Hmm, and I had you figured for a big pod kinda gal.

Sheldon

"Peter" > wrote in message
news:tf%xi.115182$xk5.99775@edtnps82...
>
> "Omelet" > wrote in message
> news
>> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
>> wrote:
>>
>>> Ingredients are correct, estimating the proportions however.
>>>
>>> ------------
>>>
>>> 1 cup broccoli chopped
>>> 1 cup cauliflower chopped
>>> 1 1/2 cups snow peas
>>> 1/2 can of baby corn (about 1/2 cup)
>>> 3/4 cup firm tofu, 1 inch cubes
>>> 1/3rd cup okra, sliced length wise
>>> small amount of fresh grated ginger
>>> 2 cloves of minced garlic
>>> 1/4 cup teriyaki sauce
>>> 2 table spoons sesame oil
>>> 2 table spoons soy sauce
>>>
>>> On high heat, heat wok with canola oil until near smoke point, put in
>>> tofu,
>>> broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add
>>> teriyaki,
>>> garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>>
>>> Serve on fresh bed of steamed white rice.
>>
>> Sounds good... The only thing I'd have added would have been a little
>> Oyster sauce, and maybe some sesame seeds.
>> --
>> Peace, Om
>
>
> As I mentioned to Blake, I used black bean sauce the second time around.
> I do have oyster sauce, and more vegies that need to be used, maybe I'll
> do that later today. Nice to change up the flavours . Sesame seeds do
> sound good too.
>
> Do sesame seeds burn quickly? put those in near the end?
>

Try a little sesame oil as just a seasoning on it. I also make all kinds of
mixed vegetable type stir fries. Black bean paste oyster sauce I also mix
and match along with fresh ginger, soy sauce, Chile garlic sauce, sake, rice
wine vinegar and even honey sometimes. I use a little corn starch to thicken
any of the sauces after the vegetables are cooked. It does make a nice light
meal too.

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> "Peter" > wrote in message
> news:tf%xi.115182$xk5.99775@edtnps82...
>>
>> "Omelet" > wrote in message
>> news
>>> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
>>> wrote:
>>>
>>>> Ingredients are correct, estimating the proportions however.
>>>>
>>>> ------------
>>>>
>>>> 1 cup broccoli chopped
>>>> 1 cup cauliflower chopped
>>>> 1 1/2 cups snow peas
>>>> 1/2 can of baby corn (about 1/2 cup)
>>>> 3/4 cup firm tofu, 1 inch cubes
>>>> 1/3rd cup okra, sliced length wise
>>>> small amount of fresh grated ginger
>>>> 2 cloves of minced garlic
>>>> 1/4 cup teriyaki sauce
>>>> 2 table spoons sesame oil
>>>> 2 table spoons soy sauce
>>>>
>>>> On high heat, heat wok with canola oil until near smoke point, put in
>>>> tofu,
>>>> broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add
>>>> teriyaki,
>>>> garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>>>
>>>> Serve on fresh bed of steamed white rice.
>>>
>>> Sounds good... The only thing I'd have added would have been a little
>>> Oyster sauce, and maybe some sesame seeds.
>>> --
>>> Peace, Om
>>
>>
>> As I mentioned to Blake, I used black bean sauce the second time around.
>> I do have oyster sauce, and more vegies that need to be used, maybe I'll
>> do that later today. Nice to change up the flavours . Sesame seeds do
>> sound good too.
>>
>> Do sesame seeds burn quickly? put those in near the end?
>>
>
> Try a little sesame oil as just a seasoning on it. I also make all kinds
> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
> sake, rice wine vinegar and even honey sometimes. I use a little corn
> starch to thicken any of the sauces after the vegetables are cooked. It
> does make a nice light meal too.
>
> Joe Cilinceon


Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
round as mentioned in another reply in this thread. We were looking for a
'light' vegie meal where the vegie taste was the showcase, just a simple
coated flavour from the added sauces rather than a full sauce itself.

We use chili garlic sauce for many other dishes, sometimes just a
garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)

Thanks for the ideas.

"Sheldon" > wrote in message
ups.com...

> Hmm, and I had you figured for a big pod kinda gal.
>
> Sheldon

That explains why you stopped trying ;-)

"Omelet" > wrote in message
news
> In article <xY%xi.115191$xk5.72898@edtnps82>, "Peter" >
> wrote:
>
>> "Pussy Katz" > wrote in message
>> ...
>> > Peter wrote:
>> >
>> >> Ingredients are correct, estimating the proportions however.
>> >>
>> >> ------------
>> >>
>> >> 1 cup broccoli chopped
>> >> 1 cup cauliflower chopped
>> >> 1 1/2 cups snow peas
>> >> 1/2 can of baby corn (about 1/2 cup)
>> >> 3/4 cup firm tofu, 1 inch cubes
>> >> 1/3rd cup okra, sliced length wise
>> >> small amount of fresh grated ginger
>> >> 2 cloves of minced garlic
>> >> 1/4 cup teriyaki sauce
>> >> 2 table spoons sesame oil
>> >> 2 table spoons soy sauce
>> >
>> > Maybe some day you'll learn how to make a _real_ stir-fry.
>> > Teriyaki sauce? Okra? <shudder>
>>
>> You are welcome to follow someone elses rules of what is "real", and
>> continue being the sheep that you are. I will cook what I want, and if
>> I
>> like it I will do it again.
>
> Okra is a perfectly valid stir fry ingredient, but I use only the
> smaller ones and leave them whole. :-)

Sounds good to me. Use what you have the way you want it.

> I'll also use Teryaki sauce if I am in the mood for it.
>
> There are NO RULES when it comes to stir fry's imho!


I agree, no rules, other than fry it and stir it :-)

"Pussy Katz" > wrote in message
...
> Peter wrote:
>
>> I will cook what I want, and if I
>> like it I will do it again.
>
> I noticed you didn't mention whether this was good, or if you'd
> do it again.
>
> I'm sure glad nobody served me this atrocity.

You must go 'baaa baaa' all the way to the grocery store. Learn to try
something different, you might be slightly less boring.

Peter wrote:

>> Try a little sesame oil as just a seasoning on it. I also make all kinds
>> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
>> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
>> sake, rice wine vinegar and even honey sometimes. I use a little corn
>> starch to thicken any of the sauces after the vegetables are cooked. It
>> does make a nice light meal too.
>>
>> Joe Cilinceon
>
>
> Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
> round as mentioned in another reply in this thread. We were looking for a
> 'light' vegie meal where the vegie taste was the showcase, just a simple
> coated flavour from the added sauces rather than a full sauce itself.
>
> We use chili garlic sauce for many other dishes, sometimes just a
> garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)
>
> Thanks for the ideas.
>
>
You might also want to try using some fresh minced garlic and a good soy
sauce instead of the "teriyaki" sauce. Those sauces never taste right to me.

In article . com>,
Sheldon > wrote:

> > Okra is a perfectly valid stir fry ingredient, but I use only the
> > smaller ones and leave them whole. :-)
>
> Hmm, and I had you figured for a big pod kinda gal.
>
> Sheldon

Oh baby...
--
Peace, Om

Remove _ to validate e-mails.

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

In article <_Z1yi.115237$xk5.40579@edtnps82>, "Peter" >
wrote:

> "Sheldon" > wrote in message
> ups.com...
>
> > Hmm, and I had you figured for a big pod kinda gal.
> >
> > Sheldon
>
> That explains why you stopped trying ;-)

Dammit Peter!

You almost made me choke on a mouth full of cauliflower!

Warn me next time! <lol>
--
Peace, Om

Remove _ to validate e-mails.

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

In article <h%1yi.115238$xk5.10638@edtnps82>, "Peter" >
wrote:

> > Okra is a perfectly valid stir fry ingredient, but I use only the
> > smaller ones and leave them whole. :-)
>
> Sounds good to me. Use what you have the way you want it.
>
> > I'll also use Teryaki sauce if I am in the mood for it.
> >
> > There are NO RULES when it comes to stir fry's imho!
>
>
> I agree, no rules, other than fry it and stir it :-)

Absolutely. :-)

I do cook two items separately tho' and add them at the end.
Shrimp as it's easily over cooked and mushrooms because they let off a
LOT of water.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
George > wrote:

> Peter wrote:
>
> >> Try a little sesame oil as just a seasoning on it. I also make all kinds
> >> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
> >> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
> >> sake, rice wine vinegar and even honey sometimes. I use a little corn
> >> starch to thicken any of the sauces after the vegetables are cooked. It
> >> does make a nice light meal too.
> >>
> >> Joe Cilinceon
> >
> >
> > Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
> > round as mentioned in another reply in this thread. We were looking for a
> > 'light' vegie meal where the vegie taste was the showcase, just a simple
> > coated flavour from the added sauces rather than a full sauce itself.
> >
> > We use chili garlic sauce for many other dishes, sometimes just a
> > garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)
> >
> > Thanks for the ideas.
> >
> >
> You might also want to try using some fresh minced garlic and a good soy
> sauce instead of the "teriyaki" sauce. Those sauces never taste right to me.

You'd want to add sugar to that. Teryaki is sweet.

My "asian" flavor mix includes the following:

Fresh grated ginger
Garlic powder
Mushroom soy sauce
Oyster sauce
A smidge of Sesame oil

I generally use Teryaki in marinades but if you are in the mood for that
flavor, there is nothing wrong with using it in stir fry.
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet wrote:
> In article >,
> George > wrote:
>
>> Peter wrote:
>>
>>>> Try a little sesame oil as just a seasoning on it. I also make all kinds
>>>> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
>>>> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
>>>> sake, rice wine vinegar and even honey sometimes. I use a little corn
>>>> starch to thicken any of the sauces after the vegetables are cooked. It
>>>> does make a nice light meal too.
>>>>
>>>> Joe Cilinceon
>>>
>>> Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
>>> round as mentioned in another reply in this thread. We were looking for a
>>> 'light' vegie meal where the vegie taste was the showcase, just a simple
>>> coated flavour from the added sauces rather than a full sauce itself.
>>>
>>> We use chili garlic sauce for many other dishes, sometimes just a
>>> garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)
>>>
>>> Thanks for the ideas.
>>>
>>>
>> You might also want to try using some fresh minced garlic and a good soy
>> sauce instead of the "teriyaki" sauce. Those sauces never taste right to me.
>
> You'd want to add sugar to that. Teryaki is sweet.
>
> My "asian" flavor mix includes the following:
>
> Fresh grated ginger
> Garlic powder
> Mushroom soy sauce
> Oyster sauce
> A smidge of Sesame oil
>
> I generally use Teryaki in marinades but if you are in the mood for that
> flavor, there is nothing wrong with using it in stir fry.

Sure, nothing wrong with using it in a stir fry. I just don't care for
the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
lot better. I use similar items as you described except fresh garlic
instead of powdered and Thai bird chilis.

Omelet wrote:
> In article <h%1yi.115238$xk5.10638@edtnps82>, "Peter" >
> wrote:
>
>>> Okra is a perfectly valid stir fry ingredient, but I use only the
>>> smaller ones and leave them whole. :-)
>> Sounds good to me. Use what you have the way you want it.
>>
>>> I'll also use Teryaki sauce if I am in the mood for it.
>>>
>>> There are NO RULES when it comes to stir fry's imho!
>>
>> I agree, no rules, other than fry it and stir it :-)
>
> Absolutely. :-)
>
> I do cook two items separately tho' and add them at the end.
> Shrimp as it's easily over cooked and mushrooms because they let off a
> LOT of water.

I think the mushroom liquid adds to the taste so I cook them together
with the food.

In article >,
George > wrote:

> >> You might also want to try using some fresh minced garlic and a good soy
> >> sauce instead of the "teriyaki" sauce. Those sauces never taste right to
> >> me.
> >
> > You'd want to add sugar to that. Teryaki is sweet.
> >
> > My "asian" flavor mix includes the following:
> >
> > Fresh grated ginger
> > Garlic powder
> > Mushroom soy sauce
> > Oyster sauce
> > A smidge of Sesame oil
> >
> > I generally use Teryaki in marinades but if you are in the mood for that
> > flavor, there is nothing wrong with using it in stir fry.
>
> Sure, nothing wrong with using it in a stir fry. I just don't care for
> the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
> lot better. I use similar items as you described except fresh garlic
> instead of powdered and Thai bird chilis.

As much as I love fresh garlic, I've given it up for the most part. It
just does not agree with me. I'm okay with granulated/powdered.

If I eat too much fresh garlic, I taste it in my mouth for at least a
full day, sometimes two. It makes me nauseous after awhile.
I start sweating it too.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
George > wrote:

> Omelet wrote:
> > In article <h%1yi.115238$xk5.10638@edtnps82>, "Peter" >
> > wrote:
> >
> >>> Okra is a perfectly valid stir fry ingredient, but I use only the
> >>> smaller ones and leave them whole. :-)
> >> Sounds good to me. Use what you have the way you want it.
> >>
> >>> I'll also use Teryaki sauce if I am in the mood for it.
> >>>
> >>> There are NO RULES when it comes to stir fry's imho!
> >>
> >> I agree, no rules, other than fry it and stir it :-)
> >
> > Absolutely. :-)
> >
> > I do cook two items separately tho' and add them at the end.
> > Shrimp as it's easily over cooked and mushrooms because they let off a
> > LOT of water.
>
> I think the mushroom liquid adds to the taste so I cook them together
> with the food.

But then you are steaming, not frying.
That water detracts from the effect.
--
Peace, Om

Remove _ to validate e-mails.

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

On Sun, 19 Aug 2007 17:35:17 GMT, "Peter" > wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Sat, 18 Aug 2007 23:16:25 GMT, "Peter" > wrote:
>>
>>>Ingredients are correct, estimating the proportions however.
>>>
>>>------------
>>>
>>>1 cup broccoli chopped
>>>1 cup cauliflower chopped
>>>1 1/2 cups snow peas
>>>1/2 can of baby corn (about 1/2 cup)
>>>3/4 cup firm tofu, 1 inch cubes
>>>1/3rd cup okra, sliced length wise
>>>small amount of fresh grated ginger
>>>2 cloves of minced garlic
>>>1/4 cup teriyaki sauce
>>>2 table spoons sesame oil
>>>2 table spoons soy sauce
>>>
>>>On high heat, heat wok with canola oil until near smoke point, put in
>>>tofu,
>>>broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
>>>garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>>
>>>Serve on fresh bed of steamed white rice.
>>>
>>
>> i would never have thought to use okra in a stir-fry. it works out
>> well?
>>
>> your pal,
>> blake
>
>It was "use it or lose it", so we tried it out. Certainly wasn't bad, and
>there wasn't alot of it, maybe 4 or 5 okra, halved length wise.
>
>I made a smaller second batch later on, used some black bean sauce instead.
>I prefer black bean, the SO prefers teriyaki. Both were Golden Dragon
>brand.
>

maybe i'll try a few pods next time.

your pal,
blake

On Mon, 20 Aug 2007 07:43:13 -0400, George >
wrote:

>Omelet wrote:
>>
>> I generally use Teryaki in marinades but if you are in the mood for that
>> flavor, there is nothing wrong with using it in stir fry.
>
>Sure, nothing wrong with using it in a stir fry. I just don't care for
>the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
>lot better. I use similar items as you described except fresh garlic
>instead of powdered and Thai bird chilis.

how do you make your teriaki? this is mine (a repost from 2001):

teriaki sauce:

1/3 cup soy (i use kikkoman)

2 tbs mirin

2 1/2 tbs cider vinegar

2 tbs brownulated sugar

1 1/2 tbs chopped ginger root

1 tsp chopped garlic (i use the nasty stuff from the jar)

1/2 tsp sesame seeds (optional) (would probably be better toasted, but
i'm too lazy)

* * * *

in a small saucepan, mix ingredients together and bring to a boil.
lower heat and simmer gently for around 10 minutes. strain, put into
a bottle and keep refrigerated. should last approximately forever,
unless you like it, as i do.

your pal,
blake

On Sun, 19 Aug 2007 13:11:46 -0500, Pussy Katz >
wrote:

>Peter wrote:
>
>> Ingredients are correct, estimating the proportions however.
>>
>> ------------
>>
>> 1 cup broccoli chopped
>> 1 cup cauliflower chopped
>> 1 1/2 cups snow peas
>> 1/2 can of baby corn (about 1/2 cup)
>> 3/4 cup firm tofu, 1 inch cubes
>> 1/3rd cup okra, sliced length wise
>> small amount of fresh grated ginger
>> 2 cloves of minced garlic
>> 1/4 cup teriyaki sauce
>> 2 table spoons sesame oil
>> 2 table spoons soy sauce
>
>Maybe some day you'll learn how to make a _real_ stir-fry.
>Teriyaki sauce? Okra? <shudder>

i'm not sure i understand your objections here. (it does sound like a
lot of sesame oil, but i guess peter likes it.) neither sounds that
outlandish.

your pal,
blake

On Sun, 19 Aug 2007 13:44:54 -0500, Pussy Katz >
wrote:

>Peter wrote:
>
>> I will cook what I want, and if I
>> like it I will do it again.
>
>I noticed you didn't mention whether this was good, or if you'd
>do it again.
>
>I'm sure glad nobody served me this atrocity.

i'm sure you'd have shown your customary class and thrown it back up
on the table.

your pal,
blake

On Sun, 19 Aug 2007 20:47:09 GMT, "Peter" > wrote:

>
>"Omelet" > wrote in message
>news
>> In article <xY%xi.115191$xk5.72898@edtnps82>, "Peter" >
>> wrote:
>>
>>> "Pussy Katz" > wrote in message
>>> ...
>>> > Peter wrote:
>>> >
>>> >> Ingredients are correct, estimating the proportions however.
>>> >>
>>> >> ------------
>>> >>
>>> >> 1 cup broccoli chopped
>>> >> 1 cup cauliflower chopped
>>> >> 1 1/2 cups snow peas
>>> >> 1/2 can of baby corn (about 1/2 cup)
>>> >> 3/4 cup firm tofu, 1 inch cubes
>>> >> 1/3rd cup okra, sliced length wise
>>> >> small amount of fresh grated ginger
>>> >> 2 cloves of minced garlic
>>> >> 1/4 cup teriyaki sauce
>>> >> 2 table spoons sesame oil
>>> >> 2 table spoons soy sauce
>>> >
>>> > Maybe some day you'll learn how to make a _real_ stir-fry.
>>> > Teriyaki sauce? Okra? <shudder>
>>>
>>> You are welcome to follow someone elses rules of what is "real", and
>>> continue being the sheep that you are. I will cook what I want, and if
>>> I
>>> like it I will do it again.
>>
>> Okra is a perfectly valid stir fry ingredient, but I use only the
>> smaller ones and leave them whole. :-)
>
>Sounds good to me. Use what you have the way you want it.
>
>> I'll also use Teryaki sauce if I am in the mood for it.
>>
>> There are NO RULES when it comes to stir fry's imho!
>
>
>I agree, no rules, other than fry it and stir it :-)
>

i'd say powdered ginger and garlic salt are out as substitutions, but
otherwise, go nuts.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 20 Aug 2007 07:43:13 -0400, George >
> wrote:
>
> >Omelet wrote:
> >>
> >> I generally use Teryaki in marinades but if you are in the mood for that
> >> flavor, there is nothing wrong with using it in stir fry.
> >
> >Sure, nothing wrong with using it in a stir fry. I just don't care for
> >the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
> >lot better. I use similar items as you described except fresh garlic
> >instead of powdered and Thai bird chilis.
>
> how do you make your teriaki? this is mine (a repost from 2001):
>
> teriaki sauce:
>
> 1/3 cup soy (i use kikkoman)
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil.
> lower heat and simmer gently for around 10 minutes. strain, put into
> a bottle and keep refrigerated. should last approximately forever,
> unless you like it, as i do.
>
> your pal,
> blake

How fun! :-) I'd just add those ingredients as is most likely.
Brownulated sugar???
The sesame seeds I buy are already toasted.

I get them in 5 lb. bags from the asian market and freeze them. I keep
what I need to use in a shaker container in the spice cabinet. 5 lbs.
lasts me 6 months to a year.

We like sesames seeds. ;-d
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
blake murphy > wrote:

> On Sun, 19 Aug 2007 13:11:46 -0500, Pussy Katz >
> wrote:
>
> >Peter wrote:
> >
> >> Ingredients are correct, estimating the proportions however.
> >>
> >> ------------
> >>
> >> 1 cup broccoli chopped
> >> 1 cup cauliflower chopped
> >> 1 1/2 cups snow peas
> >> 1/2 can of baby corn (about 1/2 cup)
> >> 3/4 cup firm tofu, 1 inch cubes
> >> 1/3rd cup okra, sliced length wise
> >> small amount of fresh grated ginger
> >> 2 cloves of minced garlic
> >> 1/4 cup teriyaki sauce
> >> 2 table spoons sesame oil
> >> 2 table spoons soy sauce
> >
> >Maybe some day you'll learn how to make a _real_ stir-fry.
> >Teriyaki sauce? Okra? <shudder>
>
> i'm not sure i understand your objections here. (it does sound like a
> lot of sesame oil, but i guess peter likes it.) neither sounds that
> outlandish.
>
> your pal,
> blake

I agree that is WAY too much sesame oil.
I use that stuff drop-wise! Literally.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
blake murphy > wrote:

> On Sun, 19 Aug 2007 13:44:54 -0500, Pussy Katz >
> wrote:
>
> >Peter wrote:
> >
> >> I will cook what I want, and if I
> >> like it I will do it again.
> >
> >I noticed you didn't mention whether this was good, or if you'd
> >do it again.
> >
> >I'm sure glad nobody served me this atrocity.
>
> i'm sure you'd have shown your customary class and thrown it back up
> on the table.
>
> your pal,
> blake

ROFL! Don't know why I found that to be so funny,
but it was! ;-D
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
blake murphy > wrote:

> On Sun, 19 Aug 2007 20:47:09 GMT, "Peter" > wrote:
>
> >
> >"Omelet" > wrote in message
> >news
> >> In article <xY%xi.115191$xk5.72898@edtnps82>, "Peter" >
> >> wrote:
> >>
> >>> "Pussy Katz" > wrote in message
> >>> ...
> >>> > Peter wrote:
> >>> >
> >>> >> Ingredients are correct, estimating the proportions however.
> >>> >>
> >>> >> ------------
> >>> >>
> >>> >> 1 cup broccoli chopped
> >>> >> 1 cup cauliflower chopped
> >>> >> 1 1/2 cups snow peas
> >>> >> 1/2 can of baby corn (about 1/2 cup)
> >>> >> 3/4 cup firm tofu, 1 inch cubes
> >>> >> 1/3rd cup okra, sliced length wise
> >>> >> small amount of fresh grated ginger
> >>> >> 2 cloves of minced garlic
> >>> >> 1/4 cup teriyaki sauce
> >>> >> 2 table spoons sesame oil
> >>> >> 2 table spoons soy sauce
> >>> >
> >>> > Maybe some day you'll learn how to make a _real_ stir-fry.
> >>> > Teriyaki sauce? Okra? <shudder>
> >>>
> >>> You are welcome to follow someone elses rules of what is "real", and
> >>> continue being the sheep that you are. I will cook what I want, and if
> >>> I
> >>> like it I will do it again.
> >>
> >> Okra is a perfectly valid stir fry ingredient, but I use only the
> >> smaller ones and leave them whole. :-)
> >
> >Sounds good to me. Use what you have the way you want it.
> >
> >> I'll also use Teryaki sauce if I am in the mood for it.
> >>
> >> There are NO RULES when it comes to stir fry's imho!
> >
> >
> >I agree, no rules, other than fry it and stir it :-)
> >
>
> i'd say powdered ginger and garlic salt are out as substitutions, but
> otherwise, go nuts.
>
> your pal,
> blake

True dat... I don't use ANY seasoning salts! I'm lucky to have access to
salt free lemon pepper and fajita seasonings. Both are quite good.

Dried Ginger is only useful for baking!!!
Ginger root stores well and this years patch of ginger in the herb
garden is doing well. :-)

If nothing else, just freeze it.
--
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, 20 Aug 2007 13:45:21 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Mon, 20 Aug 2007 07:43:13 -0400, George >
>> wrote:
>>
>> >Omelet wrote:
>> >>
>> >> I generally use Teryaki in marinades but if you are in the mood for that
>> >> flavor, there is nothing wrong with using it in stir fry.
>> >
>> >Sure, nothing wrong with using it in a stir fry. I just don't care for
>> >the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
>> >lot better. I use similar items as you described except fresh garlic
>> >instead of powdered and Thai bird chilis.
>>
>> how do you make your teriaki? this is mine (a repost from 2001):
>>
>> teriaki sauce:
>>
>> 1/3 cup soy (i use kikkoman)
>>
>> 2 tbs mirin
>>
>> 2 1/2 tbs cider vinegar
>>
>> 2 tbs brownulated sugar
>>
>> 1 1/2 tbs chopped ginger root
>>
>> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>>
>> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
>> i'm too lazy)
>>
>> * * * *
>>
>> in a small saucepan, mix ingredients together and bring to a boil.
>> lower heat and simmer gently for around 10 minutes. strain, put into
>> a bottle and keep refrigerated. should last approximately forever,
>> unless you like it, as i do.
>>
>> your pal,
>> blake
>
>How fun! :-) I'd just add those ingredients as is most likely.
>Brownulated sugar???

it's a light brown sugar product made by domino. it doesn't clump up.
regular brown sugar would probably be better, but that's something i
don't keep on hand.

i started making it instead of buying kikkoman's bottled version.

>The sesame seeds I buy are already toasted.
>
>I get them in 5 lb. bags from the asian market and freeze them. I keep
>what I need to use in a shaker container in the spice cabinet. 5 lbs.
>lasts me 6 months to a year.
>
>We like sesames seeds. ;-d

i should put my seeds in the freezer but i keep forgetting. i don't
use them quickly enough to get them pre-browned.

your pal,
blake

blake murphy wrote:
> On Mon, 20 Aug 2007 07:43:13 -0400, George >
> wrote:
>
>> Omelet wrote:
>>> I generally use Teryaki in marinades but if you are in the mood for that
>>> flavor, there is nothing wrong with using it in stir fry.
>> Sure, nothing wrong with using it in a stir fry. I just don't care for
>> the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
>> lot better. I use similar items as you described except fresh garlic
>> instead of powdered and Thai bird chilis.
>
> how do you make your teriaki? this is mine (a repost from 2001):
>
> teriaki sauce:
>
> 1/3 cup soy (i use kikkoman)
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil.
> lower heat and simmer gently for around 10 minutes. strain, put into
> a bottle and keep refrigerated. should last approximately forever,
> unless you like it, as i do.
>
> your pal,
> blake
I do something similar. No vinegar, a little toasted sesame seed oil and
more garlic. I don't normally bottle it but make it as required.

In article >,
blake murphy > wrote:

> >How fun! :-) I'd just add those ingredients as is most likely.
> >Brownulated sugar???
>
> it's a light brown sugar product made by domino. it doesn't clump up.
> regular brown sugar would probably be better, but that's something i
> don't keep on hand.

Hm.

We don't keep white sugar on hand.
Only turbinado. I'll bet that'd work.

>
> i started making it instead of buying kikkoman's bottled version.
>
> >The sesame seeds I buy are already toasted.
> >
> >I get them in 5 lb. bags from the asian market and freeze them. I keep
> >what I need to use in a shaker container in the spice cabinet. 5 lbs.
> >lasts me 6 months to a year.
> >
> >We like sesames seeds. ;-d
>
> i should put my seeds in the freezer but i keep forgetting. i don't
> use them quickly enough to get them pre-browned.

I do if I keep the frozen. <G>
The shaker jar kept in the spice cabinet holds around 6 oz. iirc.

>
> your pal,
> blake
--
Peace, Om

Remove _ to validate e-mails.

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

On Tue, 21 Aug 2007 14:22:11 -0400, George >
wrote:

>blake murphy wrote:
>> On Mon, 20 Aug 2007 07:43:13 -0400, George >
>> wrote:
>>
>>> Omelet wrote:
>>>> I generally use Teryaki in marinades but if you are in the mood for that
>>>> flavor, there is nothing wrong with using it in stir fry.
>>> Sure, nothing wrong with using it in a stir fry. I just don't care for
>>> the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
>>> lot better. I use similar items as you described except fresh garlic
>>> instead of powdered and Thai bird chilis.
>>
>> how do you make your teriaki? this is mine (a repost from 2001):
>>
>> teriaki sauce:
>>
>> 1/3 cup soy (i use kikkoman)
>>
>> 2 tbs mirin
>>
>> 2 1/2 tbs cider vinegar
>>
>> 2 tbs brownulated sugar
>>
>> 1 1/2 tbs chopped ginger root
>>
>> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>>
>> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
>> i'm too lazy)
>>
>> * * * *
>>
>> in a small saucepan, mix ingredients together and bring to a boil.
>> lower heat and simmer gently for around 10 minutes. strain, put into
>> a bottle and keep refrigerated. should last approximately forever,
>> unless you like it, as i do.
>>
>> your pal,
>> blake
>I do something similar. No vinegar, a little toasted sesame seed oil and
>more garlic. I don't normally bottle it but make it as required.

i use it most often to marinate pork or beef in before making a
stir-fry. if it's on hand, i can do that while cutting up the
vegetables, etc. a tablespoon or so also finds its way into pot roast
or stew.

your pal,
blake