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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Ancient Chinese cooks turning in there graves
#2201877 - 12/26/03 09:08 AM (20 years, 1 month ago) |
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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 )
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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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2201896 - 12/26/03 09:39 AM (20 years, 1 month ago) |
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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 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 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 05:22 AM)
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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2201976 - 12/26/03 10:37 AM (20 years, 1 month ago) |
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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( 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 10:40 AM)
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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2202038 - 12/26/03 11:17 AM (20 years, 1 month ago) |
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mmmm NEW DISH! ..and the butteriest yet ( actually all butter refers to margarine ) 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 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! oh and sorry about the lack of specific measurments I am kinda a frantic what we'll call pinch and dash sorta cook
Edited by shaggy101 (01/05/04 05:20 AM)
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GabbaDj
BTH


Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2202651 - 12/26/03 06:23 PM (20 years, 1 month ago) |
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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
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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: GabbaDj]
#2207134 - 12/29/03 05:20 AM (20 years, 1 month ago) |
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I cant believe I forgot chicken broth.. Your recipe sounds awesome dude
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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2219955 - 01/05/04 05:22 AM (20 years, 28 days ago) |
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Hey can some of these be in the vegetarian cookbook Thanks
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Anonymous
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Re: Ancient Chinese cooks turning in there graves [Re: shaggy101]
#2220009 - 01/05/04 06:47 AM (20 years, 28 days ago) |
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vegetarian chicken broth?
what the fuck kind of hippy shit...
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DatDaNK420
SeriousShroomage
Registered: 06/23/03
Posts: 612
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Re: Ancient Chinese cooks turning in there graves [Re: ]
#2220249 - 01/05/04 08:42 AM (20 years, 28 days ago) |
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You call that chinese food 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
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shaggy101


Registered: 08/16/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 10 years, 10 months
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Re: Ancient Chinese cooks turning in there graves [Re: ]
#2220640 - 01/05/04 01:25 PM (20 years, 27 days ago) |
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Quote:
immaculate said: vegetarian chicken broth?
what the fuck kind of hippy shit...
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