I bought a 2-3/4# sirloin steak this morning and divided it into 5
meal-size portions. I put a 4-oz piece in the freezer for 20 minutes
and have sliced it thin (easier done when partially frozen). It's
marinating in a blend of two minced cloves of garlic, a tablespoon or so
of soy sauce, about a tablespoon of shaved ginger, maybe a tablespoon
and a half of sesame oil, and a glug of dry sherry. And some black
pepper and maybe teaspoon and a half of cornstarch.

Vegetables will be pea pods, mushrooms, and onions. It will be a
struggle for me to omit green pepper from the vegetable combination.
Water chestnuts would be nice but I don't have any and didn't think to
buy some this morning.

Will maybe add some oyster sauce to the glaze.
--
-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 message
...
>I bought a 2-3/4# sirloin steak this morning and divided it into 5
> meal-size portions. I put a 4-oz piece in the freezer for 20 minutes
> and have sliced it thin (easier done when partially frozen). It's
> marinating in a blend of two minced cloves of garlic, a tablespoon or so
> of soy sauce, about a tablespoon of shaved ginger, maybe a tablespoon
> and a half of sesame oil, and a glug of dry sherry. And some black
> pepper and maybe teaspoon and a half of cornstarch.
>
> Vegetables will be pea pods, mushrooms, and onions. It will be a
> struggle for me to omit green pepper from the vegetable combination.
> Water chestnuts would be nice but I don't have any and didn't think to
> buy some this morning.
>
> Will maybe add some oyster sauce to the glaze.
> --
> -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."

Got any cabbage, or celery for the veggies?

Dimitri

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >I bought a 2-3/4# sirloin steak this morning and divided it into 5
> > meal-size portions. I put a 4-oz piece in the freezer for 20 minutes
> > and have sliced it thin (easier done when partially frozen). It's
> > marinating in a blend of two minced cloves of garlic, a tablespoon or so
> > of soy sauce, about a tablespoon of shaved ginger, maybe a tablespoon
> > and a half of sesame oil, and a glug of dry sherry. And some black
> > pepper and maybe teaspoon and a half of cornstarch.
> >
> > Vegetables will be pea pods, mushrooms, and onions. It will be a
> > struggle for me to omit green pepper from the vegetable combination.
> > Water chestnuts would be nice but I don't have any and didn't think to
> > buy some this morning.
> >
> > Will maybe add some oyster sauce to the glaze.
> > --

> Got any cabbage, or celery for the veggies?
>
> Dimitri

MOF, I threw in about 1-1/2 cups of shredded cabbage. OK, FINE! It was
Dole cole slaw blend. :-) Good, too.
--
-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 >,
Michelle Steiner > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Vegetables will be pea pods, mushrooms, and onions. It will be a
> > struggle for me to omit green pepper from the vegetable combination.
> > Water chestnuts would be nice but I don't have any and didn't think
> > to buy some this morning.
>
> When stir frying the following ingredients, what is the best order in
> which to place them in the wok?
>
> red cabbage
> green cabbage
> sliced carrots
> pea pods
> celery
> scallions
> minced garlic
> grated ginger root
> broccoli florets
> chicken
> sesame seeds
> bean sprouts
> tamari
>
> I use a mixture of peanut oil and sesame oil.

I'm no expert by any stretch and not very fussy about the results so I
put all the veggies in my pan at the same time except for the bean
sprouts. I add those at the bitter end and barely heat them through.
--
-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 Mon 05 Jan 2009 04:17:02a, Melba's Jammin' told us...

> In article >,
> Michelle Steiner > wrote:
>
>> In article >,
>> Melba's Jammin' > wrote:
>>
>> > Vegetables will be pea pods, mushrooms, and onions. It will be a
>> > struggle for me to omit green pepper from the vegetable combination.
>> > Water chestnuts would be nice but I don't have any and didn't think
>> > to buy some this morning.
>>
>> When stir frying the following ingredients, what is the best order in
>> which to place them in the wok?
>>
>> red cabbage
>> green cabbage
>> sliced carrots
>> pea pods
>> celery
>> scallions
>> minced garlic
>> grated ginger root
>> broccoli florets
>> chicken
>> sesame seeds
>> bean sprouts
>> tamari
>>
>> I use a mixture of peanut oil and sesame oil.
>
> I'm no expert by any stretch and not very fussy about the results so I
> put all the veggies in my pan at the same time except for the bean
> sprouts. I add those at the bitter end and barely heat them through.

The only change I would make to that would be cooking the chicken and
setting aside to be added back at the end, then start with the sliced
carrots as they are considerably tougher than the other vegetables, unless
sliced paper thin.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/05(V)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 6dys 19hrs 39mins
************************************************** **********************
'I think so, Brain, but we'll never get a monkey to use dental floss.'
************************************************** **********************

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

> In article >,
> Michelle Steiner > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > Vegetables will be pea pods, mushrooms, and onions. It will be a
> > > struggle for me to omit green pepper from the vegetable combination.
> > > Water chestnuts would be nice but I don't have any and didn't think
> > > to buy some this morning.
> >
> > When stir frying the following ingredients, what is the best order in
> > which to place them in the wok?
> >
> > red cabbage
> > green cabbage
> > sliced carrots
> > pea pods
> > celery
> > scallions
> > minced garlic
> > grated ginger root
> > broccoli florets
> > chicken
> > sesame seeds
> > bean sprouts
> > tamari
> >
> > I use a mixture of peanut oil and sesame oil.
>
> I'm no expert by any stretch and not very fussy about the results so I
> put all the veggies in my pan at the same time except for the bean
> sprouts. I add those at the bitter end and barely heat them through.

Hm. This gives me some ideas for those broccoli crowns I bought
yesterday. I need to get those boneless skinless thighs out of the
freezer to thaw, and combine them. I also have plenty of fresh ginger
and garlic. And Oyster sauce... ;-d

I'm hankerin' for some asian flavor!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 0>,
Wayne Boatwright > wrote:

> On Mon 05 Jan 2009 04:17:02a, Melba's Jammin' told us...
>
> > In article >,
> > Michelle Steiner > wrote:
> >
> >> In article >,
> >> Melba's Jammin' > wrote:
> >>
> >> > Vegetables will be pea pods, mushrooms, and onions. It will be a
> >> > struggle for me to omit green pepper from the vegetable combination.
> >> > Water chestnuts would be nice but I don't have any and didn't think
> >> > to buy some this morning.
> >>
> >> When stir frying the following ingredients, what is the best order in
> >> which to place them in the wok?
> >>
> >> red cabbage
> >> green cabbage
> >> sliced carrots
> >> pea pods
> >> celery
> >> scallions
> >> minced garlic
> >> grated ginger root
> >> broccoli florets
> >> chicken
> >> sesame seeds
> >> bean sprouts
> >> tamari
> >>
> >> I use a mixture of peanut oil and sesame oil.
> >
> > I'm no expert by any stretch and not very fussy about the results so I
> > put all the veggies in my pan at the same time except for the bean
> > sprouts. I add those at the bitter end and barely heat them through.
>
> The only change I would make to that would be cooking the chicken and
> setting aside to be added back at the end, then start with the sliced
> carrots as they are considerably tougher than the other vegetables, unless
> sliced paper thin.

I've gone to pre-cooking carrots for stir fry. They take too long.

I nuke them.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Mon, 05 Jan 2009 06:57:53 -0600, Omelet wrote:


>
> I've gone to pre-cooking carrots for stir fry. They take too long.
>
> I nuke them.

Last week, I did a stirfried asparagus thing with onion and pre-fried
bacon. I steamed the aspargus for about 4 mins. It came out tenderized,
yet still kinda crunchy, perfect for stir-fry. I'm thinking of trying the
same dish again tonight with slightly steamed cabbage. I leave the bacon
fond in the pan and add only a tad bit of mild rice wine vinegar to
deglaze. No soy. Yum!

Am I wasting my time with the steaming step?

nb

notbob wrote on Mon, 5 Jan 2009 06:48:48 -0700:

>> I've gone to pre-cooking carrots for stir fry. They take too
>> long.
>>
>> I nuke them.

> Last week, I did a stirfried asparagus thing with onion and
> pre-fried bacon. I steamed the asparagus for about 4 mins. It
> came out tenderized, yet still kinda crunchy, perfect for
> stir-fry. I'm thinking of trying the same dish again tonight
> with slightly steamed cabbage. I leave the bacon fond in the
> pan and add only a tad bit of mild rice wine vinegar to
> deglaze. No soy. Yum!

> Am I wasting my time with the steaming step?

I'm not particular about the order of cooking except that I don't
stir-fry carrots and I like onions cooked first until soft before adding
other vegetables. Chicken can be added uncooked but I prefer to marinade
it in soy sauce, vinegar and corn starch, cook it separately and add at
the end. Not all my stir fries include onion; a really excellent one
involves parboiled asparagus and water chestnuts. I would not make this
last with canned water chestnuts since the taste is very inferior.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
notbob > wrote:

> On Mon, 05 Jan 2009 06:57:53 -0600, Omelet wrote:
>
>
> >
> > I've gone to pre-cooking carrots for stir fry. They take too long.
> >
> > I nuke them.
>
> Last week, I did a stirfried asparagus thing with onion and pre-fried
> bacon. I steamed the aspargus for about 4 mins. It came out tenderized,
> yet still kinda crunchy, perfect for stir-fry. I'm thinking of trying the
> same dish again tonight with slightly steamed cabbage. I leave the bacon
> fond in the pan and add only a tad bit of mild rice wine vinegar to
> deglaze. No soy. Yum!
>
> Am I wasting my time with the steaming step?
>
> nb

Not if it works for you. :-)
Cabbage usually cooks pretty fast tho'. I guess it depends on how soft
or crunchy you want it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 04 Jan 2009 20:20:59 -0700, Michelle Steiner wrote:

> In article >,
> Melba's Jammin' > wrote:
>
>> Vegetables will be pea pods, mushrooms, and onions. It will be a
>> struggle for me to omit green pepper from the vegetable combination.
>> Water chestnuts would be nice but I don't have any and didn't think
>> to buy some this morning.
>
> When stir frying the following ingredients, what is the best order in
> which to place them in the wok?
>
> red cabbage
> green cabbage
> sliced carrots
> pea pods
> celery
> scallions
> minced garlic
> grated ginger root
> broccoli florets
> chicken
> sesame seeds
> bean sprouts
> tamari
>
> I use a mixture of peanut oil and sesame oil.

the rule of thumb is that the vegetables that need the longest cooking go
in first. with this list of ingredients i would do it this way:

garlic and ginger first, to flavor the peanut oil (be careful of burning
the garlic). then the chicken, cooked to just done and removed (assuming
raw chicken here), and removed because you don't want to crowd the wok.
re-heat the wok with possibly a little more oil, then carrots, celery and
cabbage. then the broccoli, then last and very briefly the pea pods and
scallions. (if you want the scallions more cooked, add them earlier). add
back the chicken to heat through. the tamari or other liquid flavorings
would go in last and just heated. sesame seeds are typically sprinkled
over last as a garnish.

most often, sesame oil (assuming the asian brown oil, not oil from raw
seeds) is not used in the frying at all, but added at the end. i also find
that i prefer the ginger root in very thin shreds cut from coins about the
size of a nickel rather than minced or grated.

your pal,
blake

In article >,
"James Silverton" > wrote:

> notbob wrote on Mon, 5 Jan 2009 06:48:48 -0700:
>
> >> I've gone to pre-cooking carrots for stir fry. They take too
> >> long.
> >>
> >> I nuke them.
>
> > Last week, I did a stirfried asparagus thing with onion and
> > pre-fried bacon. I steamed the asparagus for about 4 mins. It
> > came out tenderized, yet still kinda crunchy, perfect for
> > stir-fry. I'm thinking of trying the same dish again tonight
> > with slightly steamed cabbage. I leave the bacon fond in the
> > pan and add only a tad bit of mild rice wine vinegar to
> > deglaze. No soy. Yum!
>
> > Am I wasting my time with the steaming step?
>
> I'm not particular about the order of cooking except that I don't
> stir-fry carrots and I like onions cooked first until soft before adding
> other vegetables. Chicken can be added uncooked but I prefer to marinade
> it in soy sauce, vinegar and corn starch, cook it separately and add at
> the end. Not all my stir fries include onion; a really excellent one
> involves parboiled asparagus and water chestnuts. I would not make this
> last with canned water chestnuts since the taste is very inferior.

Don't forget shrimps with garlic and ginger...

or baby canned corn on the cob. ;-d

Crawfish tail meat works too.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
blake murphy > wrote:

> On Sun, 04 Jan 2009 20:20:59 -0700, Michelle Steiner wrote:
> > When stir frying the following ingredients, what is the best order in
> > which to place them in the wok?
(ingredients list snipped)
> the rule of thumb is that the vegetables that need the longest cooking go
> in first. with this list of ingredients i would do it this way:
>
> garlic and ginger first, to flavor the peanut oil (be careful of burning
> the garlic). then the chicken, cooked to just done and removed (assuming
> raw chicken here), and removed because you don't want to crowd the wok.
> re-heat the wok with possibly a little more oil, then carrots, celery and
> cabbage. then the broccoli, then last and very briefly the pea pods and
> scallions. (if you want the scallions more cooked, add them earlier). add
> back the chicken to heat through. the tamari or other liquid flavorings
> would go in last and just heated. sesame seeds are typically sprinkled
> over last as a garnish.

All that makes sense. And it's all why I'd never tell anyone I do wok
cooking. I stir-fry. My first stir-fry recipe, however, instructed
to cook the vegetables first and remove them from the pan and then cook
the meat in the pan and add back the vegetables. It's what I always do
regardless of what the recipe says. OTOH, I never use a recipe. . . .
>
> most often, sesame oil (assuming the asian brown oil, not oil from raw
> seeds) is not used in the frying at all, but added at the end. i also find
> that i prefer the ginger root in very thin shreds cut from coins about the
> size of a nickel rather than minced or grated.
>
> your pal,
> blake

I really liked the shaved ginger I did. Just used my trusty Swiss
vegetable peeler (see
http://www.youtube.com/watch?v=y-Oqf...eature=related) from the
State Fair. It's a real gem. Slices were almost paper thin.
--
-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 >,
notbob > wrote:

> On Mon, 05 Jan 2009 06:57:53 -0600, Omelet wrote:
>
>
> >
> > I've gone to pre-cooking carrots for stir fry. They take too long.
> >
> > I nuke them.
>
> Last week, I did a stirfried asparagus thing with onion and pre-fried
> bacon. I steamed the aspargus for about 4 mins. It came out tenderized,
> yet still kinda crunchy, perfect for stir-fry. I'm thinking of trying the
> same dish again tonight with slightly steamed cabbage. I leave the bacon
> fond in the pan and add only a tad bit of mild rice wine vinegar to
> deglaze. No soy. Yum!
>
> Am I wasting my time with the steaming step?
>
> nb

You didn't ask me, but I wouldn't bother to steam the cabbage. If it's
shredded, it'll cook in a trice and if it's chopped, it'll be nicely
crisp if you just toss it around the hot pan. JMO.
--
-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 >,
"James Silverton" > wrote:
> the end. Not all my stir fries include onion; a really excellent one
> involves parboiled asparagus and water chestnuts. I would not make this
> last with canned water chestnuts since the taste is very inferior.

I've never use un-canned water chestnuts, Jim. What do you do with
them. I assume you purchase from an Asian market. TIA. How long do
they keep?
--
-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 >,
Melba's Jammin' > wrote:

>
> I really liked the shaved ginger I did. Just used my trusty Swiss
> vegetable peeler (see
> http://www.youtube.com/watch?v=y-Oqf...eature=related) from the
> State Fair. It's a real gem. Slices were almost paper thin.

Was that really the link you meant to post? <g>

I personally use a fine grater for fresh ginger, or used to anyway.
Lately, I've found it more convenient to peel and blender puree it, then
freeze it.

Just break off a small chunk of what I need for the recipe.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Jan 5, 7:49*am, Melba's Jammin' > wrote:
>
> All that makes sense. *And it's all why I'd never tell anyone I do wok
> cooking. *I stir-fry. * *My first stir-fry recipe, however, instructed
> to cook the vegetables first and remove them from the pan and then cook
> the meat in the pan and add back the vegetables. *It's what I always do
> regardless of what the recipe says. *OTOH, I never use a recipe. . . .
>
May I offer a suggestion/reminder? Sometimes you've lowered the heat
to finish the vegetables, in which case be sure to remember to crank
it back up high before you put the meat in the pan. And when you use
an extensive marinade such as you described, don't spill it into the
pan along with the meat, reserve if for later addition. You want to
get a nice sear on the beef first and the hot pan and dry-ish meat
will help you get that. Some recipes carelessly say "add the beef and
its marinade...." but that may result in steaming/stewing effects
rather than the initial sear you want. -aem

Melba's wrote on Mon, 05 Jan 2009 09:52:10 -0600:

> In article >,
> "James Silverton" > wrote:
>> the end. Not all my stir fries include onion; a really
>> excellent one involves parboiled asparagus and water
>> chestnuts. I would not make this last with canned water
>> chestnuts since the taste is very inferior.

> I've never use un-canned water chestnuts, Jim. What do you do
> with them. I assume you purchase from an Asian market. TIA.
> How long do they keep?
> --
My local grocery store used to have fresh water chestnuts but since it
was bought by some Dutchmen, the variety went down but not the prices. A
Chinese supermarket in the nearby town of Rockville usually has them
(I've never worked out the seasonality.) It is best to select firm ones.
They usually keep for about a week in the veg compartment of the fridge.
As far as canned water chestnuts are concerned, I'd not put them in
anything.

I very much agree with others who suggest shrimps in a stir-fry and I
often convert it into fried rice, adjusting the sauce somewhat.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 05 Jan 2009 09:52:10 -0600, Melba's Jammin' wrote:

> I've never use un-canned water chestnuts, Jim. What do you do with
> them. I assume you purchase from an Asian market. TIA. How long do
> they keep?

You have to peel them. They are about the size of a lrg walnut/sm chestnut
and are like peeling an apple. Prob is, they are small enough and the
shape is irregular enough, that by time you peel one, you've lost a third
of the pulp. In short, a PIA. After peeled, texture is like a jicama or
jerusalem artichoke. I've tried both canned and fresh and don't
necessarilly think the fresh is that much better. If you're doing a dish
with the best ingredients and think the rather bland flavor of a w/c will
be discernable to your finicky foodie friends, go crazy and buy fresh. If
you're doing stirfry for your typical trailer-trash-type bros or low-temp
lutefisk lovers, canned will do.

nb

notbob wrote on Mon, 5 Jan 2009 11:36:08 -0700:

>> I've never use un-canned water chestnuts, Jim. What do you
>> do with them. I assume you purchase from an Asian market.
>> TIA. How long do they keep?

> You have to peel them. They are about the size of a lrg
> walnut/sm chestnut and are like peeling an apple. Prob is,
> they are small enough and the shape is irregular enough, that
> by time you peel one, you've lost a third of the pulp. In
> short, a PIA. After peeled, texture is like a jicama or
> jerusalem artichoke. I've tried both canned and fresh and
> don't necessarilly think the fresh is that much better. If
> you're doing a dish with the best ingredients and think the
> rather bland flavor of a w/c will be discernable to your
> finicky foodie friends, go crazy and buy fresh. If you're
> doing stirfry for your typical trailer-trash-type bros or
> low-temp lutefisk lovers, canned will do.

They are a nuisance to prepare but the canned ones have no taste at all,
AFAIAC. When they are a major part of the dish, like in asparagus and
water chestnuts, the delicate flavor is obvious. As a component of a
larger mixture the taste might be washed out.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 05 Jan 2009 18:56:32 GMT, James Silverton wrote:

> water chestnuts, the delicate flavor is obvious. As a component of a
> larger mixture the taste might be washed out.

Agreed. Fresh are preferrable, but canned are better than none. The one
reason I'll use canned if fresh are unavailable is texture. Even canned
chestnuts retain that crunchy texture lost to so many other asian staples,
like baby corn, bamboo, even snow peas. Waterchestnuts hold some crunch,
no matter how overcooked.

nb

On Mon 05 Jan 2009 12:19:44p, Michelle Steiner told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> The only change I would make to that would be cooking the chicken and
>> setting aside to be added back at the end, then start with the sliced
>> carrots as they are considerably tougher than the other vegetables,
>> unless sliced paper thin.
>
> Thanks. I cut them about a quarter-inch thick.
>

You're welcome!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/05(V)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 6dys 9hrs 35mins
************************************************** **********************
Confucius say: Those who quote me are fools.
************************************************** **********************

In article >,
Michelle Steiner > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > I really liked the shaved ginger I did. Just used my trusty Swiss
> > vegetable peeler (see
> > http://www.youtube.com/watch?v=y-Oqf...eature=related) from the
> > State Fair.
>
> You sure of that URL? I get a choir singing "The Word Was God".

LOL!! Mea culpa! Sorry about that! Look up Swiss vegetable peeler.
.. . the link was to eBay, IIRC -- "peeler that's seen at trade shows."
(Great song, though. My church choir sang it yesterday and did a
terrific job on it.)
--
-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
>,
aem > wrote:

> May I offer a suggestion/reminder? Sometimes you've lowered the heat
> to finish the vegetables, in which case be sure to remember to crank
> it back up high before you put the meat in the pan.

I do that. No reminder needed. :-)

> And when you use an extensive marinade such as you described, don't
> spill it into the pan along with the meat, reserve if for later
> addition.

I do that. No reminder needed. :-)

>You want to
> get a nice sear on the beef first and the hot pan and dry-ish meat
> will help you get that. Some recipes carelessly say "add the beef
> and its marinade...." but that may result in steaming/stewing effects
> rather than the initial sear you want. -aem

Thank you for the thoughtful ideas.
--
-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 >,
notbob > wrote:

> be discernable to your finicky foodie friends, go crazy and buy fresh. If
> you're doing stirfry for your typical trailer-trash-type bros or low-temp
> lutefisk lovers, canned will do.
>
> nb

Hey! Watchyerse'f.
--
-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 message
...
> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >I bought a 2-3/4# sirloin steak this morning and divided it into 5
>> > meal-size portions. I put a 4-oz piece in the freezer for 20 minutes
>> > and have sliced it thin (easier done when partially frozen). It's
>> > marinating in a blend of two minced cloves of garlic, a tablespoon or
>> > so
>> > of soy sauce, about a tablespoon of shaved ginger, maybe a tablespoon
>> > and a half of sesame oil, and a glug of dry sherry. And some black
>> > pepper and maybe teaspoon and a half of cornstarch.
>> >
>> > Vegetables will be pea pods, mushrooms, and onions. It will be a
>> > struggle for me to omit green pepper from the vegetable combination.
>> > Water chestnuts would be nice but I don't have any and didn't think to
>> > buy some this morning.
>> >
>> > Will maybe add some oyster sauce to the glaze.
>> > --
>
>> Got any cabbage, or celery for the veggies?
>>
>> Dimitri
>
> MOF, I threw in about 1-1/2 cups of shredded cabbage. OK, FINE! It was
> Dole cole slaw blend. :-) Good, too.
> --
> -Barb, Mother Superior, HOSSSPoJ


Good stuff, I do a hodgepodge with cabbage and leftover rice with soy,
ginger, garlic, sesame seeds & oil, sugar and rice vinegar with whatever
veggies I have around - it's great use for the cooled leftover rice.

Dimitri

In article >,
blake murphy > wrote:
> i have often seen jicama suggested as a substitute for water chestnuts.
>
> your pal,
> blake

But sweet.
--
-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 >,
> blake murphy > wrote:
>> i have often seen jicama suggested as a substitute for water chestnuts.
>>
>> your pal,
>> blake
>
> But sweet.
I grew some jicamas one year, damned things got big as a pumpkin. I
didn't know you were supposed to dig them up when they were baseball
size. They weren't as bad as the Chinese yams I grew, like trying to dig
up a baseball bat buried vertically. I'm sticking with ordinary veggies
now, they're easier to handle.

Michelle Steiner wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Vegetables will be pea pods, mushrooms, and onions. It will be a
>> struggle for me to omit green pepper from the vegetable combination.
>> Water chestnuts would be nice but I don't have any and didn't think
>> to buy some this morning.
>
> When stir frying the following ingredients, what is the best order in
> which to place them in the wok?
>
> red cabbage
> green cabbage
> sliced carrots
> pea pods
> celery
> scallions
> minced garlic
> grated ginger root
> broccoli florets
> chicken
> sesame seeds
> bean sprouts
> tamari
>
> I use a mixture of peanut oil and sesame oil.
>

Not the best way or the only way - just how I'd do it:

garlic
ginger
celery
salted peanuts
sesame seeds
carrots
scallions
broccoli
pea pods

add the cabbage but cook it for less than a minute, add the sprouts
last, after you turn the heat off.

Fry the chicken in the wok after you've dumped the vegetables in a
plate. Thicken the stock in the wok before the chicken is done so you
don't overcook it. Then add the vegetables back into the wok. This is
standard stir fry method. It's kinda boring cause, I've always done it
that way. That's the way it always is - cooking gets to be repetitive
after a while. That's the breaks.

If you have some canned salted peanuts laying around throw them in too.
Tasty!