Text 11338, 79 rader
Skriven 2007-02-04 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: woks
============
 -=> Quoting Dale Shipp to Jim Weller <=-

 JW> Woks built for electric stove elements are less curved that
 JW> traditional ones which are used over an open flame; they are almost
 JW> flat. I have one of each the degree of curvature is quite different.

 DS> With our open ring burner electric stove, we use a metal ring to sit
 DS> the curved bottom wok into.  Works fine.

And with my almost flat one, it is stable right on the burner without a
ring.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Hilo) Bak-Bo-Jai (Eight Treasures Vegetable Stir-Fry)
 Categories: Chinese, Vegetables, Holiday, Hawaiian
      Yield: 4 Servings
 
           mushrooms, such as straw,
           oyster, shiitake, tree ear,
           black fungi (cloud fungi).
           Bamboo shoots or pith, lotus
           seeds, lily buds, water
           chestnuts, carrot medallions
           grass noodles, siu choi
           (mustard cabbage)
           leafy greens, snow peas,
           long rice or mung beans,
           arrowroot, peanuts (raw),
           ginko nuts, fried tofu,
           bean curd sticks, black moss
 
  A traditional New Year vegetable dish is called Jai or Monk's Stew.
  There are no fixed rules for the ingredients used except that they be
  vegetarian in origin.  This version consists of eight roots or
  vegetables. You can follow your own preferences and choose the
  combination of eight different tastes and textures your family will
  enjoy the most.
  
  Usually a traditional Jai consists of an assortment of some of the
  following; mushrooms, such as straw, oyster, shiitake, tree ear, black
  fungi (also called cloud fungi).  Bamboo shoots or pith, lotus seeds,
  lily buds, water chestnuts, carrot medallions, grass noodles, siu choi
  (mustard cabbage) and other leafy greens, snow peas, long rice or mung
  beans, arrowroot, peanuts (raw), ginko nuts, fried tofu, bean curd
  sticks, and black moss.
  
  Reconstitute each of the following for at least 15 minutes in separate
  bowls of warm water, then rinse and drain; dried mushrooms, dried bean
  curd sticks, dried bamboo pith, long rice and any other dried
  ingredient you have selected.
  
  Heat vegetable oil in a wok or skillet over medium-high heat to 375oF.
  Deep-fry fresh tofu squares for 5 minutes or until golden. Remove and
  drain tofu on paper towels.   Pour off all but a small amount of oil.
  
  Reheat wok to medium heat.   Stir-fry each separate ingredient and
  drain on several layers of paper towels.  Arrange each, forming
  pleasing patterns on a large tray.
  
  Can be served with plain white rice and a dipping sauce consisting of
  soy sauce, sesame oil, brown sugar and a touch of red pepper flakes,
  if desired.

  From: The Cuban in Hawaii <akaka>
 
MMMMM

Cheers

Jim, in Yellowknife




... You say potato, I say potato. Somehow, that doesn't work in e-mail
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