Tryin somethin new..
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Elder User
Joined: Dec 2004
Posts: 748
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From: Indiana
Tryin somethin new..
Kikkoman soy sauce
season salt on meat (stir fry beef or chicken)
house of tsang Sezechuan spricy stir fry sauce
onion, green peppers carrots and brocilli and water to cook them
almonds heated up in a pan with some olive oil,salt and honey to top
its nice bein able to cook in one pan lol
i also decied to just take out the brocilli and almonds and added some cheese for a differnt flavor in my soft taco
try it and give me some other ideas to use it on
season salt on meat (stir fry beef or chicken)
house of tsang Sezechuan spricy stir fry sauce
onion, green peppers carrots and brocilli and water to cook them
almonds heated up in a pan with some olive oil,salt and honey to top
its nice bein able to cook in one pan lol
i also decied to just take out the brocilli and almonds and added some cheese for a differnt flavor in my soft taco
try it and give me some other ideas to use it on
Elder User
Joined: Jul 2004
Posts: 589
Likes: 0
From: Rochester, MA
Originally Posted by Country Sweetie
Kikkoman soy sauce
season salt on meat (stir fry beef or chicken)
house of tsang Sezechuan spricy stir fry sauce
onion, green peppers carrots and brocilli and water to cook them
almonds heated up in a pan with some olive oil,salt and honey to top
its nice bein able to cook in one pan lol
i also decied to just take out the brocilli and almonds and added some cheese for a differnt flavor in my soft taco
try it and give me some other ideas to use it on
season salt on meat (stir fry beef or chicken)
house of tsang Sezechuan spricy stir fry sauce
onion, green peppers carrots and brocilli and water to cook them
almonds heated up in a pan with some olive oil,salt and honey to top
its nice bein able to cook in one pan lol
i also decied to just take out the brocilli and almonds and added some cheese for a differnt flavor in my soft taco
try it and give me some other ideas to use it on
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Elder User
Joined: Dec 2004
Posts: 748
Likes: 0
From: Indiana
thats good, i had given that other recipe to my aunt and now she has to cook it bout every 2 weeks for my uncle lol
this one is spicey and i love it even more, though if mom plans on eatin it i have to tone it down big time since i love things to spicey for most people lol
this one is spicey and i love it even more, though if mom plans on eatin it i have to tone it down big time since i love things to spicey for most people lol
Fleet Owner
Joined: Aug 2001
Posts: 29,941
Likes: 46
From: Drummonds, TN USA
You need a WOK.
Find the oriental shops in your area, and you will also find that the cookware is very inexpensive...
Only trick to a WOK is you gotta keep it treated with oil. VEG oil works well, peanut oil breaks down. Canola is good.
You can bake, fry, steam, deep fry, boil, and roast in a WOK if you have to - all on a barbeque!!!
The WOK was the chinese cooking tool of choice because it was so versatile and also made the most of whatever fuel you had to burn under it. Get a ROUND BOTTOM one, the flat ones are for rookies....
In 1985 - NAVAL AIR STATION Miramar did not allow personal microwaves or hotplates in barrack rooms. But you could have a barbeque if it was outside.
In six months, my friends and I founded the "Miramar Stir Fry Society", and we could cook ANYTHING!
SHISH Ke Bab, Pepper Steak and Onion, Shrimp and Mushroom rice, garden potpourri with sauce of choice, ginger fried chicken, TONS of stuff. We made most of it up as we went along.
Method: Go to commissary. Buy whatever meat is on sale. Buy every kind of vegetable in sight, including bean sprouts. Get one box of minute rice on the way to the register....
COOK MEAT, spice with what you got, and depending on what people say (don't overdo it!). Add all veggies, and steam with lid on.
Five minutes before serving, add minute rice in a hollow in the middle of the WOK. Cover and let sit, to absorb water and steam.
Pretend you were taught how to make it by a Vietnamese Chef from France...
We had only two rules:
1) We are the cooks. YOU buy the beer. Or else eat at the galley...
2) To become a full insider, you must recite the entire "ALICE'S RESTAURANT" song by heart (NO prompting!) in front of our experts.
It worked very well, you can cook a lot in a WOK...
Find the oriental shops in your area, and you will also find that the cookware is very inexpensive...
Only trick to a WOK is you gotta keep it treated with oil. VEG oil works well, peanut oil breaks down. Canola is good.
You can bake, fry, steam, deep fry, boil, and roast in a WOK if you have to - all on a barbeque!!!
The WOK was the chinese cooking tool of choice because it was so versatile and also made the most of whatever fuel you had to burn under it. Get a ROUND BOTTOM one, the flat ones are for rookies....
In 1985 - NAVAL AIR STATION Miramar did not allow personal microwaves or hotplates in barrack rooms. But you could have a barbeque if it was outside.
In six months, my friends and I founded the "Miramar Stir Fry Society", and we could cook ANYTHING!
SHISH Ke Bab, Pepper Steak and Onion, Shrimp and Mushroom rice, garden potpourri with sauce of choice, ginger fried chicken, TONS of stuff. We made most of it up as we went along.
Method: Go to commissary. Buy whatever meat is on sale. Buy every kind of vegetable in sight, including bean sprouts. Get one box of minute rice on the way to the register....
COOK MEAT, spice with what you got, and depending on what people say (don't overdo it!). Add all veggies, and steam with lid on.
Five minutes before serving, add minute rice in a hollow in the middle of the WOK. Cover and let sit, to absorb water and steam.
Pretend you were taught how to make it by a Vietnamese Chef from France...
We had only two rules:
1) We are the cooks. YOU buy the beer. Or else eat at the galley...
2) To become a full insider, you must recite the entire "ALICE'S RESTAURANT" song by heart (NO prompting!) in front of our experts.
It worked very well, you can cook a lot in a WOK...
Last edited by Greywolf; Jan 21, 2006 at 02:47 AM.
FTE Leadership Emeritus
Joined: May 2004
Posts: 18,787
Likes: 30
From: Melbourne, Aus
If you have a non-stick wok it just means you use less oil
Which is good, as it makes it a bit healthier.
Which is good, as it makes it a bit healthier.
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Post Fiend
Joined: Mar 2004
Posts: 24,418
Likes: 3
From: San Francisco, Ca.
Woks? You talking woks out the ying yang over here.
You watch someone who works a wok and you're seeing wok (work) in progress.
Fresh sea food and veggies in a wok, and you're talking real good eats.
Just don't mention "101 Ways To Wok Your Dog", unless you know the person well. (a little Asian humor)
You watch someone who works a wok and you're seeing wok (work) in progress.
Fresh sea food and veggies in a wok, and you're talking real good eats.
Just don't mention "101 Ways To Wok Your Dog", unless you know the person well. (a little Asian humor)
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FTE Leadership Emeritus
Joined: May 2004
Posts: 18,787
Likes: 30
From: Melbourne, Aus
I find stir fry's the easiest (and tastiest) meals to cook.
Just a bit of steamed rice, with some diced beef, bell pepper, sesame oil, garlic, onion, baby corn... yum
Wok'n'roll baby...
Just a bit of steamed rice, with some diced beef, bell pepper, sesame oil, garlic, onion, baby corn... yum
Wok'n'roll baby...
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