In article <[email hidden]>,
aem said:OmManiPadmeOmelet said:[snip]
This morning I found a really nice thick sliced 24 oz. package of bacon.
I went ahead and cut it in half and fried it up to make smaller pieces.
I added that to one small bag of Fresh frozen snow peas, 1 can of sliced
water chestnuts, 1 can of straw mushrooms and some baby corns. It was
flavored with the usual garlic, fresh grated ginger root, some lemon
pepper, olive oil and sesame seeds.
Just for future reference, the combination of snow peas, water
chestnuts and straaw mushrooms also goes really well with shrimp. Baby
corn optional, I guess. My stirfry for tonight is going to Chinese
cabbage, Canadian bacon, and a few Chinese mushrooms. Ginger and
garlic, of course. This is a new (to us) variety of cabbage we're
growing for the first time. -aem
Slice the chinese cabbage fairly thick so it retains some crunch. :-)
I use a lot of choy and brocolli as well and yeah, I agree that shrimp
is good! While I prefer lightly sautee'd fresh shrimp (added to the stir
fry when it's done), they fresh frozen large cocktail shrimps have been
much cheaper lately so I tend to use them. They are skinned, de-tailed
and cooked so I just thaw them in hot water and add them to the finished
dish.
Fresh [censored], sliced and sautee'd is also wonderful, as is fresh oyster
mushroom! IMHO canned oyster mushrooms tend to be too tough. Bean
sprouts must be fresh bought. They go bad too quickly. Sunflower sprouts
add an interesting "nutty" flavor.
Dad likes baby corn. I break them in half and I _always_ rinse canned
veggies in the screen colander to wash off the canning brine and reduce
the salt prior to adding them.
Sometimes I grill some smoked sausage, slice that up and add it too.
That smokey flavor is really good with garlic and ginger. I think that
is why the bacon worked so well!
This was the first time I'd ever tried bacon in stir fry. :-)
Naturally I cooked it separately!
--
Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
