I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
thin/narrow ones), snow pea pods, and a hunk o' gingerroot.

I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
frying. I have garlic and I have onions, both green (scallions) and
yellow.

AND I just remembered that I think I can scare up some boneless chicken
thighs from the freezer. In a pan of cold water, they will thaw muy
pronto.

Have you any swell ideas for my dinner tonight? Keep it pretty simple.

I'm thinking about cooking the noodles, pan-frying them, and topping
them with some mixture of the stir-fried and sauced veggies. Whaddaya
think? Is oyster sauce a bad idea with chicken?

If you want to email me, too, that'd be swell -- just put a dot between
my first and last names in the auto-reply info.

Thanks. I'm waiting to hear from June Oshiro but who the heck knows
where she is!! <g>
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

On Sat, 03 Jan 2009 16:27:44 -0600, Melba's Jammin'
> wrote:

>I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
>thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
>I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
>powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
>frying. I have garlic and I have onions, both green (scallions) and
>yellow.
>
>AND I just remembered that I think I can scare up some boneless chicken
>thighs from the freezer. In a pan of cold water, they will thaw muy
>pronto.
>
>Have you any swell ideas for my dinner tonight? Keep it pretty simple.
>
>I'm thinking about cooking the noodles, pan-frying them, and topping
>them with some mixture of the stir-fried and sauced veggies. Whaddaya
>think? Is oyster sauce a bad idea with chicken?

Oyster sauce is great with chicken! Here's my multi-purpose stir-fry
recipe. You just use chicken instead of beef, and pea pods & bean
sprouts instead of broccoli.


* Exported from MasterCook *

Beef and Broccoli

Recipe By :Carol Peterson
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Beef Prep----
1 pound beef flank
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon soy sauce
1/8 teaspoon white pepper
1 teaspoon ginger root -- finely minced
1 teaspoon garlic -- finely minced
---Vegetable Prep---
1 1/2 pounds broccoli
3 whole green onions -- with tops
---Cornstarch Mixture---
1/4 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cornstarch
---Cooking----
3 tablespoons vegetable oil
2 tablespoons vegetable oil
1/2 cup chicken broth

1. Trim fat from beef; cut beef with grain into 2-inch strips. Cut
strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon of
oil, 1 teaspoon of cornstarch, sugar, soy sauce, white pepper, ginger,
and garlic in a glass or plastic bowl. Cover and refrigerate for 20
minutes or longer.

2. Cut broccoli into florets; place into boiling water. Cover and
blanche for 1 minute; drain. Immediately rinse under cold running
water; drain. Cut green onions into thin slices at the white end, and
2-inch pieces at the green end.

3. Combine 1/4 cup chicken broth, oyster sauce, and 2 tablespoons of
cornstarch in small bowl. Set aside.

4. Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled into wok. Add 3 tablespoons of oil, rotating wok to coat
sides. Add beef mixture and stir-fry until beef is browned, about 3
minutes. Remove beef from wok.

5. Add 2 tablespoons oil to wok, rotating wok to coat sides. Add
broccoli and stir-fry for 1 minute. Stir in 1/2 cup chicken broth;
heat to boiling. Stir in beef and heat to boiling again. Stir in
cornstarch mixture; cook and stir until thickened, about 15 seconds.
Garnish with green onions.

Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'Chinese Cookbook' by Leeann Chin"
Copyright:
"1981"

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

NOTES : May replace beef with 1 pound lean pork tenderloin or chicken
breast.

Alternative vegetables:
Boy choy, cut on the diagonal; leaves roughly chopped (1 pound)
Green beans, cut into 1-inch pieces (1 pound)
Pea pods, ends and string removed (8 ounces)
Combination julienned carrots, red peppers, and onions

Additional vegetables:
mushrooms
water chestnuts
bamboo shoots

--
Change JamesBond to his agent number to reply.

Melba's Jammin' > wrote:

> I have acquired 'some' pea tips

You mean like... always make sure the toilet seat is down
before you sit?

> , bean sprouts, fresh wheat noodles (very
> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
> I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
> powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
> frying. I have garlic and I have onions, both green (scallions) and
> yellow.
>
> AND I just remembered that I think I can scare up some boneless chicken
> thighs from the freezer. In a pan of cold water, they will thaw muy
> pronto.
>
> Have you any swell ideas for my dinner tonight? Keep it pretty simple.
>
> I'm thinking about cooking the noodles, pan-frying them, and topping
> them with some mixture of the stir-fried and sauced veggies. Whaddaya
> think? Is oyster sauce a bad idea with chicken?

Not at all. Slice the chicken 1/6th inch and marinate in mirin, soy
and sesame oil for 30 minutes. Cut noodles into 5-7 inch lengths.
Heat oil until almost smoking and stir fry all the veggies + some
onion and except sprouts for 1 minute. Then add noodles and toss
vigorously every 15 seconds for 2-3 minutes, than add 2tbs oyster
sauce and toss to coat, then add sprouts as you take it off the
heat. Serve.

It's mostly technique, so everyone's results will vary.

-sw

Add some light chicken stock to my last post, just before you put in
the oyster sauce. About 1/4-1/3rd cup.

-sw

On Sat, 03 Jan 2009 16:27:44 -0600, Melba's Jammin'
> wrote:

>I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
>thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
>I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
>powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
>frying. I have garlic and I have onions, both green (scallions) and
>yellow.

How about a marinade using the soy sauce, some grated ginger, and a
touch of sesame oil for the chicken thighs.
>
>AND I just remembered that I think I can scare up some boneless chicken
>thighs from the freezer. In a pan of cold water, they will thaw muy
>pronto.
>
>Have you any swell ideas for my dinner tonight? Keep it pretty simple.
>
>I'm thinking about cooking the noodles, pan-frying them, and topping
>them with some mixture of the stir-fried and sauced veggies. Whaddaya
>think? Is oyster sauce a bad idea with chicken?

No, oyster sauce is not a bad idea with chicken it is great. Here's
the marinade used in Thai fried chicken, or, the crispiest fried
chicken ever

8-10 pieces of chicken, drumsticks or thighs, or both (a little over
2lbs or 1kg)
4-6 cloves of garlic, peeled
about 1 tbsp of chopped cilantro roots (or just the bottom part of the
stalks)
about 1/2 tbsp ground black pepper
1 tsp kosher or (large-grained) sea salt (If all you have is fine
salt, skip it.)
3tbsp oyster sauce
1/4 cup fish sauce
Enough canola oil or other high-temp oil to fill about 2-inch from the
bottom of your cast iron pan (or a deep frying pan)
In a mortar or a small food processor, pound or chop the garlic,
cilantro roots, kosher salt into a rough paste. Transfer the paste
into a large bowl, add the oyster sauce and fish sauce and stir to mix
well. Rinse and dry the chicken pieces thoroughly, then place them
into the bowl. With your hands, toss and rub the chicken pieces all
over with the marinate mixture. Cover the bowl with plastic and let
marinade in the fridge for at least 3 hours.

If you don't have the fish sauce perhaps some diluted soy with this
would work. I'd mix a little oyster sauce and soy on the side to taste
first though.

I'd also use this as a sauce for stir fried veggies also.

Hope this helps a little.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/31

In article >,
koko > wrote:

> On Sat, 03 Jan 2009 16:27:44 -0600, Melba's Jammin'
> > wrote:
>
> >I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
> >thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
(snippage)
> over with the marinate mixture. Cover the bowl with plastic and let
> marinade in the fridge for at least 3 hours.
>
> If you don't have the fish sauce perhaps some diluted soy with this
> would work. I'd mix a little oyster sauce and soy on the side to taste
> first though.
>
> I'd also use this as a sauce for stir fried veggies also.
>
> Hope this helps a little.
>
> koko
> --

Thanks, Kiddo. I didn't have three hours. And I used an IQF breast
half. Water's heating for the noodles right now. Breast (very thinly
sliced since it was partly frozen) is in a little Kikkoman and I've
added some rice vinegar and soy to some commercially made teriyaki sauce
I had in the fridge.

The best laid plans of mice and Koko. . . .


--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

On Sat, 03 Jan 2009 16:27:44 -0600, Melba's Jammin'
> wrote:

> have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
>thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
>I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
>powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
>frying. I have garlic and I have onions, both green (scallions) and
>yellow.

I've never cooked pea tips, google "snow pea tip recipes" and you'll
get a lot. This one looks good to me but I have no idea what "grandma
sauce" is. http://owen.tofudo.com/recipe/BabySnowPeaTips

Sautéed Baby Snow Pea Tips

1 bag baby snow pea tips, ~0.6 LB; rinse with water and shake dry
2 cloves garlic; remove skin and crush with blade, no need to chop
1 T rice wine
1 T cooking oil (olive is fine, maize or sunflower seed may taste
better)

(optional) 1 t Grandma Sauce!


Soffrito [2 min]
Heat cooking oil in wok or a deep pan, add garlic and brown slightly,
then add rice wine - let sizzle and evaporate slightly
(caution: explosive step, have cover ready)


Main Act [3 min]
Add baby snow pea tips, cover, then turn heat down to med-high after
one minute; uncover and sauté until tips turn a deep, crisp green; add
salt to taste, and add optional sauce; transfer to plate and enjoy



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Melba's Jammin' wrote:
>
> I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
> I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
> powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
> frying. I have garlic and I have onions, both green (scallions) and
> yellow.
>
> AND I just remembered that I think I can scare up some boneless chicken
> thighs from the freezer. In a pan of cold water, they will thaw muy
> pronto.
>
> Have you any swell ideas for my dinner tonight? Keep it pretty simple.
>
> I'm thinking about cooking the noodles, pan-frying them, and topping
> them with some mixture of the stir-fried and sauced veggies. Whaddaya
> think? Is oyster sauce a bad idea with chicken?

That will do nicely. Oyster sauce goes well with chicken, but use it
sparingly. It can overwhelm.


>
> If you want to email me, too, that'd be swell -- just put a dot between
> my first and last names in the auto-reply info.
>
> Thanks. I'm waiting to hear from June Oshiro but who the heck knows
> where she is!! <g>
> --
> -Barb, Mother Superior, HOSSSPoJ

Melba's Jammin' > wrote:

> Thanks, Kiddo. I didn't have three hours. And I used an IQF breast
> half. Water's heating for the noodles right now. Breast (very thinly
> sliced since it was partly frozen) is in a little Kikkoman and I've
> added some rice vinegar and soy to some commercially made teriyaki sauce
> I had in the fridge.

Don't boil fresh noodles for stir-fry....

Probably too late now.

They only need stir-fired with some liquid for steam for a couple
minutes.

-sw

In article >,
Melba's Jammin' > wrote:

> I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>(snip)

Thanks for your suggestions; dinner is finished and the pics and story
are on my website: http://web.me.com/barbschaller.

It was a good and tasty meal.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Melba's Jammin' > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
>> I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
>> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>>(snip)
>
> Thanks for your suggestions; dinner is finished and the pics and story
> are on my website: http://web.me.com/barbschaller.

The "Comments" section on your site overlays the last picture on the
page when viewing with Seamonkey.

-sw

In article >,
Melba's Jammin' > wrote:

> I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
>
> I have on hand some sesame oil, mirin, oyster sauce, Chinese 5-spice
> powder, rice vinegar, reduced-sodium soy sauce, and canola oil for
> frying. I have garlic and I have onions, both green (scallions) and
> yellow.
>
> AND I just remembered that I think I can scare up some boneless chicken
> thighs from the freezer. In a pan of cold water, they will thaw muy
> pronto.
>
> Have you any swell ideas for my dinner tonight? Keep it pretty simple.
>
> I'm thinking about cooking the noodles, pan-frying them, and topping
> them with some mixture of the stir-fried and sauced veggies. Whaddaya
> think? Is oyster sauce a bad idea with chicken?
>
> If you want to email me, too, that'd be swell -- just put a dot between
> my first and last names in the auto-reply info.
>
> Thanks. I'm waiting to hear from June Oshiro but who the heck knows
> where she is!! <g>

Oyster sauce is yummy with chicken. One of my old favorite recipes is
chicken wings with oyster sauce.

Cindy, probably too late

--
C.J. Fuller

Delete the obvious to email me

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> I have acquired 'some' pea tips, bean sprouts, fresh wheat noodles (very
> >> thin/narrow ones), snow pea pods, and a hunk o' gingerroot.
> >>(snip)
> >
> > Thanks for your suggestions; dinner is finished and the pics and story
> > are on my website: http://web.me.com/barbschaller.
>
> The "Comments" section on your site overlays the last picture on the
> page when viewing with Seamonkey.
>
> -sw

Huh! I can't do anything about that, I think. Don't use Seamonkey. '-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
Sqwertz > wrote:
> Don't boil fresh noodles for stir-fry....
>
> Probably too late now.
>
> They only need stir-fired with some liquid for steam for a couple
> minutes.
>
> -sw

Thanks. I wanted a base of pan-fried noodles for my meat and
vegetables. Boiling them for about a minute did the trick nicely.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Melba's Jammin' > wrote:

> In article >,
> Sqwertz > wrote:
>
>> The "Comments" section on your site overlays the last picture on the
>> page when viewing with Seamonkey.
>
> Huh! I can't do anything about that, I think. Don't use Seamonkey. '-)

I have a better solution. Don't use Apple-hosted sites. mac.com
never worked either. They're pretty much the only sites that don't
work (of those that don't specifically require IE for their Active-X
enabled pages).

-sw

On Sun, 4 Jan 2009 09:26:09 -0600, Sqwertz >
wrote:

>Melba's Jammin' > wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> The "Comments" section on your site overlays the last picture on the
>>> page when viewing with Seamonkey.
>>
>> Huh! I can't do anything about that, I think. Don't use Seamonkey. '-)
>
>I have a better solution. Don't use Apple-hosted sites. mac.com
>never worked either. They're pretty much the only sites that don't
>work (of those that don't specifically require IE for their Active-X
>enabled pages).
>
>-sw

Never had trouble with her site, I use firefox.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/03

In article
Cindy Fuller > wrote:

> In article >,
> Melba's Jammin' > wrote:

> > think? Is oyster sauce a bad idea with chicken?

> Oyster sauce is yummy with chicken. One of my old favorite recipes is
> chicken wings with oyster sauce.
>
> Cindy, probably too late

Yes, too late, but I thank you for the affirmation of oyster sauce and
chicken. :-) I didn't have wings. I'm going to use the remaining
noodles tonight with a beef stir-fry. No pea tips or bean sprouts this
time, though, but pea pods, onion, green pepper. And the same pan-fried
noodles. Yum!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> The "Comments" section on your site overlays the last picture on the
> >> page when viewing with Seamonkey.
> >
> > Huh! I can't do anything about that, I think. Don't use Seamonkey. '-)
>
> I have a better solution. Don't use Apple-hosted sites. mac.com
> never worked either. They're pretty much the only sites that don't
> work (of those that don't specifically require IE for their Active-X
> enabled pages).
>
> -sw

Huh. You're the first and only person who's ever fussed. Sorry, but
I'll be sticking with the dotmac account. :-(
It works nicely for my purposes.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Melba's Jammin' > wrote:

> Huh. You're the first and only person who's ever fussed.

I'm just a fussy kinda guy. But you're crazy if you think I'm going
to switch my mail and web client just so I can see your page ;-)

-sw

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > Huh. You're the first and only person who's ever fussed.
>
> I'm just a fussy kinda guy.

Me, too, which is what compelled me to remark about your choice of
words. '-)

> But you're crazy if you think I'm going to switch my mail and web
> client just so I can see your page ;-)

> -sw

Jeez, I sure as heck hope not! The 3-D pictures are kind of fun,
though. Do you have any 3-D glasses laying around? I'll send you the
pictures. :-) "We aim to please." (Crazy runs in my family.)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."