Text 20482, 101 rader
Skriven 2012-01-26 21:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: celery recs 131
=======================
 > Looks good. This could well be tossed into lo mein. What's
 > missing is some black mushrooms.
 JK> Yes both ideas sound like a good idea - If I'd had some black
 JK> mushrooms that would have been great, no doubt.

The dried black mushrooms can be had fairly reasonably
in big puffy 4 to 16 oz packages. If you find a decent
Asian market there should be several brands to choose
from: look for stems that don't look too thick or woody,
clean bottoms, no obvious bugs. Whether whole or pieces
depends on how you want to use them, how decorative they
have to be, and the cost. When you get them home, pull
out only what you need right away. Freeze the rest - this
is important. Even the cleanest-looking mushrooms may
well have bug eggs, and if so, you are almost guaranteed
to have little weird beetles wandering around your
kitchen unless you keep the mushrooms frozen.

   Time to stock up again
 JK> on supplies I think. We ate it over rice and it was still good but I
 JK> can see how maybe increasing the sauce a bit and tossing it into lo
 JK> mein would be very good. 

And traditional, as well.

 > Bok choy, I've seen it but don't
 > favor it in this kind of dish.
 JK> The recipes I've seen chop the stalks and rip up the leaves - Next
 JK> time I make this I might try bok choy to see what kind of difference it
 JK> makes. 

I always chop the stalks and chiffonade the leaves - the
justification for my method and yours both is to allow for
the fact that the leaves are tougher than the stems.

 JK> 6 pepper pods will definitely give this dish a
 JK> zing or two if added (g).

Sissy - I had that many, perhaps more, in my own lunch today.
Ate every bit of pith, every seed.

 JK> ===Beef Salad===

Looks very like the Thai beef salad called yum neua.

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MIXED VEGETABLES STIR-FRY B1
 Categories: WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      1 lb BOK CHOY OR
      4 lg CELERY STALKS
    1/2 lb PEA PODS
    1/2 lb MUSHROOMS
      4    GREEN ONIONS (WITH TOPS)
      2 tb CORNSTARCH
    1/2 c  VEGETABLE OIL
      4    THIN SLICES GINGER ROOT,
           -FINELY CHOPPED
      2    CLOVES GARLIC, FINELY
           -CHOPPED
      1 c  SLICED, CANNED BAMBOO
           -SHOOTS
      1 c  CANNED CHICKEN BROTH
      2 ts SALT
    1/4 c  OYSTER SAUCE

Cut the bok choy w/ its leaves diagonally into
1/2-in. slices. Snap off ends & remove strings
from pea pods. Place pea pods in boiling water
to cover & cook, covered, 1 min; drain. Immed-
iately rinse under cold water & drain again.
Cut the mushrooms into 1/4-in. slices. Cut the
green onions into 2-in. pieces. Mix cornstarch
w/ 2 tbs. cold water to dissolve. Set aside.
Heat wok until a drop of water bubbles & skit-
ters when sprinkled in wok. Add oil & rotate
wok to coat sides. Add gingerroot & garlic;
stir-fry 1 min. Add mushrooms & bamboo shoots;
stir 1 min. Stir in chicken broth & salt; heat
to boiling. Stir in dissolved cornstarch. Cook
& stir until thickened, approx. 10 sec. Add pea
pods, green onions, and oyster sauce. Cook and
stir 30 sec. Serve immediately.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:20
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

M's note: way too much salt. Use black mushrooms
if possible.

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