|July 13, 2008 @ 12:00 am|
Dear HHHH pal,
Thank you so much for being my pal. You are a superstar spinner! Since you are in the states and all, would it be at all possible for you to slip some Kikkoman “stir fry” seasoning mix in with my handspun? I bought some the last time I was in the states and I love them. I’m trying to eat healthier you see, and stir fry is healthier than say …oh I don’t know… pizza or McDonalds. Or as an alternative, if you are a cook or your local grocer doesn’t stock it, a good (and easy) stir fry recipe will do too.
Thanks so much! :)
Comment by Angie
Made on Friday, July 18th, 2008 @ 4:16 am
Hi there, (no I’m not your secret HHH pal) but I love seeing your spinning and reading about new techniques that you try. I’m a new spinner and I constantly want to read a bunch of stuff about spinning (I’m also an avid knitter and beginner sewer). But anyway, back to the reason I’m posting…you said you wanted a good and easy stir fry recipe and I figured I’d pass along mine. Got it from my mom. =) Goes like this:
let’s say 2 servings of stir fry, make your white rice on the side or whatever…prechop the stuff below…
I heat a skillet on high heat, pour in about 2 Tbl of olive oil.
I mince about 3 or 4 cloves of garlic and put that in the skillet once the oil is hot. stir it around a bit.
Throw in about 3 cups of some roughly chopped baby bok choi and a pack of extra firm tofu, cubed. *you can add anything you want, sliced chicken, broccoli, or snow peas, anything at all*
I add about 1 to 2 Tbl of oyster sauce and toss it all up until the veggies are tender.
That’s it. Sounds too simple to be good, but *shrug* I really love it.
Anyway, I’m going back to reading your spinning posts… =)
Comment by Angie
Made on Friday, July 18th, 2008 @ 4:18 am
Oh, and I always add a good dose of red pepper flakes, how did I forget that? =)
Comment by swedishIngrid
Made on Wednesday, July 30th, 2008 @ 11:19 am
A thought here from another stir-fry aficinado (or ‘wok’ as we call it :-)
I marinate either veggies or meat in my own litte ‘mix’, which will provide both seasoning and sauce when you are done.
I love Sambal badjak, so 1 tbl of that, 2 tbl of tomato puree, salt, ground black pepper, a little oil depending on the concistency . Chop up your meat of choice, and marinate. This works very well also for grilled meats :-)
If using a lot of pork I like to add ground ginger to the mixture.
This is sort of a ‘universal’ staple here, easy to vary, adds a bit of chili (it is in the Sambal Badjak) and a very nice roasted oniony taSTE.
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