As long as I've been lurking here I always see a "Dinner tonight" thread, so
unless I am just missing it, I have to start one.

Some sort of flat steak stir fried with Vidalia onions, baby snow peas in a
bottled stir fry sauce. I'm terrible at making sauces and most every time I
try to make one myself it just isn't .... right. I just look for the ones
that aren't thick. I read somewhere "thick sauce, high calorie".

As an afterthought I added some leftover bbq'd pork from last night into the
pot. It was delicious yesterday, so I thought it might add a kick to the
stir fry.

Will have it over rice later on.

Cheryl

In article >,
"Cheryl" > wrote:

> As long as I've been lurking here I always see a "Dinner tonight" thread, so
> unless I am just missing it, I have to start one.
>
> Some sort of flat steak stir fried with Vidalia onions, baby snow peas in a
> bottled stir fry sauce. I'm terrible at making sauces and most every time I
> try to make one myself it just isn't .... right. I just look for the ones
> that aren't thick. I read somewhere "thick sauce, high calorie".
>
> As an afterthought I added some leftover bbq'd pork from last night into the
> pot. It was delicious yesterday, so I thought it might add a kick to the
> stir fry.
>
> Will have it over rice later on.

Mmmmmmm. Sounds good to me. The thread appears to have fallen flat, but
I'm game for the meal. You're not missing it. I'd give you directions on
a homemade stir fry sauce, but I haven't a clue. Corn starch, perhaps?

leo

"Leonard Blaisdell" > ha scritto nel messaggio
> "Cheryl"
>
>> As long as I've been lurking here I always see a "Dinner tonight" thread,
>> so >> unless I am just missing it, I have to start one.
>> >> Some sort of flat steak stir fried with Vidalia onions, baby snow peas
>> >> in a >> bottled stir fry sauce. I'm terrible at making sauces and
>> >> most every time I >> try to make one myself it just isn't .... right.
>> >> I just look for the ones >> that aren't thick. I read somewhere
>> >> "thick sauce, high calorie".

The thread appears to have fallen flat, but
> I'm game for the meal. You're not missing it. I'd give you directions on
> a homemade stir fry sauce, but I haven't a clue. Corn starch, perhaps?
>
> leo

I avoid cornstarch because it binds the oils and fats to the foods. Chow
sauces come in the millions. Here is one I use a lot-- neither thin nor
very thick.

a heaping tablespoon of fermented bean sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon (optional) chili oil
1 teaspoon sugar

Mix in a small bowl and stir into the stirfry just as it finishes cooking.

Chinese ingredients are hard to come by here. I have to go to Rome to buy
any, so I have like 3 Chinese sauce things, the above, the barbecue and
sometimes oyster sauce. I use all of them in a similar manner to make
something sort of Asian.

On Tue, 8 Jul 2008 09:34:33 +0200, "Giusi" >
wrote:

>"Leonard Blaisdell" > ha scritto nel messaggio
>> "Cheryl"
>>
>>> As long as I've been lurking here I always see a "Dinner tonight" thread,
>>> so >> unless I am just missing it, I have to start one.
>>> >> Some sort of flat steak stir fried with Vidalia onions, baby snow peas
>>> >> in a >> bottled stir fry sauce. I'm terrible at making sauces and
>>> >> most every time I >> try to make one myself it just isn't .... right.
>>> >> I just look for the ones >> that aren't thick. I read somewhere
>>> >> "thick sauce, high calorie".
>
>The thread appears to have fallen flat, but
>> I'm game for the meal. You're not missing it. I'd give you directions on
>> a homemade stir fry sauce, but I haven't a clue. Corn starch, perhaps?
>>
>> leo
>
>I avoid cornstarch because it binds the oils and fats to the foods. Chow
>sauces come in the millions. Here is one I use a lot-- neither thin nor
>very thick.
>
>a heaping tablespoon of fermented bean sauce
>1 tablespoon soy sauce
>1 tablespoon rice wine vinegar
>1 teaspoon (optional) chili oil
>1 teaspoon sugar
>
>Mix in a small bowl and stir into the stirfry just as it finishes cooking.
>
>Chinese ingredients are hard to come by here. I have to go to Rome to buy
>any, so I have like 3 Chinese sauce things, the above, the barbecue and
>sometimes oyster sauce. I use all of them in a similar manner to make
>something sort of Asian.
>

can you get ginger root? that and garlic gets you a long way there.

your pal,
blake
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