"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 01-31-2008, 01:04 PM   #11
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by GrillingFool View Post
It's all Tattrat's fault for
posting that link to the beatbox "cooking" video.
I should have been working, but noooooo.....

LOL!!!! Sorry, my Bad!
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Old 01-31-2008, 01:58 PM   #12
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Add the soy at the end. You might want to thin it a bit with water or stock, maybe
add a bit of sugar. It might be too salty.
To thicken, best to use the cornstarch and water method... about a tablespoon
of cornstarch in 1/4 cup of cold water. Mix well, add to boiling liquid, stir constantly
till thickened.
Dunno about marinating the tofu, I don't eat the stuff.
__________________

__________________
GrillingFool is offline   Reply With Quote
Old 01-31-2008, 03:21 PM   #13
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Stir-fry the meat, or in your case the tofu, in about 2 tablespoons of peanut oil, then remove it from the wok. Add additional oil and stir fry all your vegetables together, starting with the hardest vegetable and working your way down to the softest vegetable. Once all vegetables are cooked, add the sauce and heat to boiling. Add the thickener and return to boiling until the sauce is the desired thickness. Reduce the heat and add the meat or tofu back into the wok and heat through. Remove from heat and it's ready to serve.
__________________
Caine is offline   Reply With Quote
Old 01-31-2008, 10:09 PM   #14
Assistant Cook
 
Join Date: Jun 2007
Posts: 15
Quote:
Originally Posted by Maverick2272 View Post
Bingo! Hot hot hot. We also keep a handy supply of soy sauce, fish sauce, and several Chinese and Japanese flavoring sauces to use. It's fun sometimes to mix and match sauces and see what happens, LOL.
That post frightens me...
Don't mess with our flavors

__________________
gamecube10074 is offline   Reply With Quote
Old 01-31-2008, 10:23 PM   #15
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by gamecube10074 View Post
That post frightens me...
Don't mess with our flavors

LOL
As long as it doesn't get up and walk out of the Wok I am OK with it

walk out of the wok.. hehe
__________________
Maverick2272 is offline   Reply With Quote
Old 04-10-2008, 01:28 AM   #16
Assistant Cook
 
Join Date: Apr 2008
Posts: 36
All you do is chop vegetables (zucchini, mushrooms, carrots, green beans, red bell peppers...) and stir fry with johnny's salt, blk pepper, and I also use finely ground red pepper powder for a kick. Don't forget to oil your pan.
PJP is offline   Reply With Quote
Old 04-10-2008, 08:27 AM   #17
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
HINT: you know if you're oil is hot enough (and I would suggest peanut oil as it has a high heating temp.) when you can put a wooden spoon in and it sizzles on the tip......start with some chopped garlic to season the oil and quickly add your densest veggies and work your way down..........meat comes about 1/4 of the way unless you want to do it separately.....add soy sauce and other seasonings to taste and at the end thicken with cornstarch and chinese brown sauce which makes the sauce a nice rich brown color.......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 04-10-2008, 11:31 AM   #18
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
Don't put too much in the pan at once--if you do, stuff will steam and not sear.

(My own favorite mistake.)
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 04-18-2008, 09:33 PM   #19
Executive Chef
 
mbasiszta's Avatar
 
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,738
Odd. No one mentioned the eggs, which I believe is a staple of stir-fried rice.

That said, I whip 2 eggs up real well and then pour them into a warm
skillet. Cook them with a lid on. You should get a nice mostly flat
solid pan-shaped egg serving.

Pour the finished project onto a plate and cut nice rectangular
egg strips. I like about 4 times longer than across.

Stir them in the rest of your mixture close to the end of the total
cooking job, so as not to break the slices of egg.
__________________

__________________
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.