Re: Tonight's stir-fry with pan-fried noodles
- From: Omelet <ompomelet@xxxxxxxxx>
- Date: Mon, 05 Jan 2009 06:57:53 -0600
In article <Xns9B8A2C83C260Dwayneboatwrightatgma@xxxxxxxxxxxxx>,
Wayne Boatwright <wayneboatwright@xxxxxxxxxxx> wrote:
On Mon 05 Jan 2009 04:17:02a, Melba's Jammin' told us...
In article <michelle-8E7F5C.20205904012009@xxxxxxxxxxxxxxxxxxxxx>,
Michelle Steiner <michelle@xxxxxxxxxxxx> wrote:
In article <barbschaller-D2F77E.18003404012009@xxxxxxxxxxxxxxxx>,
Melba's Jammin' <barbschaller@xxxxxxxxxxxxx> 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
.
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