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Offlineshaggy101
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Ancient Chinese cooks turning in there graves
    #2201877 - 12/26/03 11:08 AM (13 years, 4 months ago)

Thats right I use BUTTER in my chinese food deal with it

CABBAGE FRY

ingredients:
cabbage
purple cabbage
carrots
celery(optional)
sesame oil
butter
garlic
onion powder

A quick side dish, take your celery and chop it.
Grate your cabbage, purple cabbage and carrots(if you do it on a paper plate youll make a blue dye :crazy:)

start sesame oil(moderate amount) and water and butter cooking on medium heat , add minced garlic..if using powdered garlic hold off as it can burn in the oil.

add celery
saute for 5 minutes

add cabbages and carrots, and a little onion powder( you will probally have to add a little more sesame oil, and possibly more water)

reduce heat and fry~steam it until done(not to long)

result: A moderately greasy, heavily sesamed colorful cabbage dish..the key is not cooking it to long as it will get soggy, but it is meant to be fully cooked unlike many chinese recipes where the veggies are still somewhat firm( grated veggies will cook fast)
can be eaten on rice and/or chow mien noodles.
meant to be a side dish for stir fry


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Offlineshaggy101
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Registered: 08/17/00
Posts: 1,816
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2201896 - 12/26/03 11:39 AM (13 years, 4 months ago)

SHAGGY'S EVER EVOLVING STIR FRY

Ok there are sooooo many different ways I make my main course..which I call stir fry..I will post the most recent recipe as it turned out tasty indeed :eyemouth:

Ingrredients:

5-8 mushrooms
2 celery stalks
1 large carrot
1/3 of a onion
large handful of sprouts(soaked overnight in 1:50 lemon juice/water mixture)..strain water :rolleyes:
water chestnuts(optional)
soy sauce
worstechire sauce
garlic powder
blackened seasoning
sesame seeds
light oil( something without much flavor )
corn starch
salt
pepper
chicken broth(  I use vegetarian chicken broth )

Chop(slanted for effect) celery, carrot and mushrooms.
Dice onion~ start onion suateing on med-high
add premixed sauce* to oil

*Tblsp.worstechire
2 1/2 Tblsp soy sauce
shake of garlic powder
about 50-100 sesame seeds

add celery, carrots and water chestnuts reduce to med heat.
add half cup of water, half stick of butter and cover.

after 5 minutes add sprouts and mushrooms, cover and cook..taste testing for desired crisp/ fully cooked state.

be adding small amount of blackened seasoning, and a pinch of salt and pepper( may need more sauces, garlic, butter and /or water)
when  done remove lid simmer loww and add a small amount of corn starch and chicken broth( dehydrated about 2 tsp. )
If done correct it should already be flavored perfectly and require nothing else.
Eaten on rice with stir fry noodles.


Edited by shaggy101 (12/29/03 07:22 AM)


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Offlineshaggy101
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Registered: 08/17/00
Posts: 1,816
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2201976 - 12/26/03 12:37 PM (13 years, 4 months ago)

STIR FRIYED VEGGIES

I guess the one above might be called chow mein?
although these two sound familiar they are definately differnt dishes(no corn starch in this one)

Ingredients:
1 bell pepper
1 red pepper
5-8 mushrooms
head of broccoli
garlic
sesame oil
butter


core and rinse peppers~ slice long way
slice mushrooms and broccoli
start sesame oil with half stick butter and 1/2 cup water boling add minced garlic before water( :smirk:woops)

add broccoli peppers and mushrooms cook on med-high 5-8 min.
stirring-distributing heat( make sure broccoli is cut small enough to stay with the all around crispness-tenderness ratio)..or cook broccoli alone for alittle while..

partially cover and reduce heat* add small amounts of sesame oil and/other flavors to desired taste.
best on rice with chow mein noodles~ soy sauce a must


*It seems to me that I would let it "steam" for agood ten to fifteen on low but whatever works..you want to keep the veggies  somewhat crisp.

~side note~
If any liquid is left at the end you can strain it and use it to make your own interesting sauces..


Edited by shaggy101 (12/26/03 12:40 PM)


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Offlineshaggy101
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Registered: 08/17/00
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2202038 - 12/26/03 01:17 PM (13 years, 4 months ago)

mmmm NEW DISH!
..and the butteriest yet :tongue2:( actually all butter refers to margarine :smirk:)

Ingredients:
nappa cabbage
purple cabbage
cucumber
sesame oil
butter
onion powder
salt pepper

*will update- a certain kind of cabbage that is longer and more loose and leafy-cant remember name..mmm but I definately remeber the taste :grin:

another side dish for chow mein.
Slice in strips the cabbages and cucumbers(peel cuc, and cut down to 2 inch pieces before slicing)
add butter( it is important to remember that although it is a buttery dish not to overdue it, I would say 1/4-1/3 stick for three leaves of cabbage)
SMALL amount of sesame oil and water
bring to a boil.
add a dash of salt and pepper
and a couple dashes of onion powder
add purple cabbage
cook 2 minutes, reduce to med/med-high
add Spec* cabbage and cucumber suate` until done about 3-5 minutes.
vegetables should be cooked but still crisp.
serve on rice or noodles.

If anyone tries these let me know how it turns out! :sun:

oh and sorry about the lack of specific measurments I am kinda a frantic what we'll call pinch and dash sorta cook :grin:


Edited by shaggy101 (01/05/04 07:20 AM)


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InvisibleGabbaDj
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Loc: By The Lake
Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2202651 - 12/26/03 08:23 PM (13 years, 4 months ago)

I LOVE stir fry..

Some day I will try your recipe(s).

My favorite though is basic and simple and isnt chineese at all but it is still stir fry..

2Lb Bresh Green Beans, trimed and washed.
1lb Carrots, cut on a diagonal to make big slices about 1/8 + thick.
1 yellow onion
3 cloves fresh garlic slivered.
1 pack button mushrooms.
1 can chicken broth.
Salt and pepper to taste.
2 to 3 Tbsp butter. (for use with potatoes)
2 to 3 tbsp REAL soy sauce ( for use on rice)
*added seasonings like oyster sauce or spicey chilli sauce is good too*

Par boil everything in a large saute pan or wok, then drain and saute (stir ry) in whatever sauce you chose to make with whatever you have on hand...

If Im having grilled chicken I like to use asian flavors. If Im having roasted chicken I like to use just butter and serve with mashed potatoes.

Either way beans, carrot, mushroom, onion and garlic are my favorite to cook up..


--------------------
GabbaDj

FAMM.ORG          C8.com                    http://www.beatsopjefiets.com/   


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Offlineshaggy101
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Registered: 08/17/00
Posts: 1,816
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Last seen: 4 years, 2 months
Re: Ancient Chinese cooks turning in there graves [Re: GabbaDj]
    #2207134 - 12/29/03 07:20 AM (13 years, 4 months ago)

I cant believe I forgot chicken broth..
Your recipe sounds awesome dude :thumbup:


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Offlineshaggy101
Male

Registered: 08/17/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 4 years, 2 months
Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2219955 - 01/05/04 07:22 AM (13 years, 4 months ago)

Hey can some of these be in the vegetarian cookbook Thanks :grin:


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Anonymous

Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
    #2220009 - 01/05/04 08:47 AM (13 years, 4 months ago)

vegetarian chicken broth?

what the fuck kind of hippy shit...


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InvisibleDatDaNK420
SeriousShroomage
Registered: 06/23/03
Posts: 612
Re: Ancient Chinese cooks turning in there graves [Re: ]
    #2220249 - 01/05/04 10:42 AM (13 years, 4 months ago)

You call that chinese food :nonono: Let me cook for you some time and I'll show you real chinese food. My x's parents owned a retraunt and I got all the recipes :smile:


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Offlineshaggy101
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Registered: 08/17/00
Posts: 1,816
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Last seen: 4 years, 2 months
Re: Ancient Chinese cooks turning in there graves [Re: ]
    #2220640 - 01/05/04 03:25 PM (13 years, 4 months ago)

Quote:

immaculate said:
vegetarian chicken broth?

what the fuck kind of hippy shit...




:lol:


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