Text 22164, 71 rader
Skriven 2014-12-23 00:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: add-ons 487
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 ML> Can one get smaller quantities of loose veggies at H-Mart?
 DS> I don't know, but it is rather far to go just for that.

An excuse for a visit to Pioneer Pit Beef!

 ML> If not, pea pods can be frozen if blanched briefly first -
 ML> if you don't blanch them, they become slime when thawed.
 DS> I'd think that the pea pods would fare better than the bean sprouts.
 DS> Gail did freeze about half of the package of bean sprouts.  She thinks
 DS> that they would be ok for soups but not for stir fry.

Let us know how that turns out. I'd guess they'd come out soggy
and limp and probably brown the way overaged ones do in the bag.

 ML> Beansprouts, I dunno, I seldom use them at all, as they
 ML> seem to be more trouble than they're worth, except in dishes
 ML> as below (I think I made it at a picnic once) -
 DS> We actually tried to grow our own for a while, with only slight
 DS> success. What we got was sprouts about 1/4 the size and not really with
 DS> the texture of commercial sprouts.

Well, they're mostly just an adjunct and a bulker-upper
in recipes. I used to grow them in a closet and got decent
results but didn't think them worth the bother. I used a
large glass jar with holes punched in the metal lid with a
couple crumpled paper towels inside. Moisten the paper
towels (not too much, lest mildew develop) and throw in a
handful of mung beans. Drizzle with water daily (or twice
a day? I forget) and harvest when the sprouts become sprout
size. Nowadays I see them only when Annie wants me to make
egg fu yung, and then I don't complain too much when she
buys a package and throws out half of it.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Egg Fu Yung
 Categories: Chinese, Eggs
   Servings:  6

      1 c  Barbecued Meat Your Choice *
      1 c  Fresh Bean Sprouts
    1/2 c  Celery, Thinly Sliced
    1/4 c  Onions, Thinly Sliced
    1/4 c  Green Onions Chopped Fine
    1/4 c  Mushrooms, Sliced
      6    Eggs
           Salt And Pepper To Taste

MMMMM------------------------------GRAVY-----------------------------------
      2 c  Chicken Or Beef Soup Stock
      1 g  MSG Accent (Optional)
  1 1/2 ts Corn Starch
           Salt To Taste

  * Use leftover barbecued pork, chicken, beef or ham.

  Combine all ingredients except eggs and mix thoroughly.  Add eggs to
  mixture and blend together.  Heat enough oil to cover bottom of large
  skillet.  Form patties using approximately 1/3 cup of mixture.  Fry until
  brown on both sides turning only once.  Heat liquid for gravy in small
  saucepan.  Add remaining sauce ingredients and cook until thick and bubbly,
  stirring constantly.  Pour over patties and serve hot.

  Source unknown

MMMMM


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