Text 32830, 88 rader
Skriven 2015-11-07 08:37:20 av Dave Drum (1:261/38.0)
  Kommentar till text 32800 av Nancy Backus (1:123/140)
Ärende: See Food
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I does likes me seafood. Monkfish will substitute nicely for lobster
 DD> in many things - like lobster Cantonese (which I haven't seen on a menu
 DD> around here since they discovered that they can make as much money
 DD> flogging Hunan/Peking/Szechuan style stuff with easier to make sauces).

 NB> I guess I rarely look for that sort of stuff on a menu... tends to be
 NB> overpriced, so unless it's something I'm really wanting, not likely to
 NB> be something I'd get...  :)

About the only Cantonese I can get other than Egg Foo Yung is Moo Goo Gai Pan.
Can't remember the last time I saw Steak Kew on a menu around here.

 DD> Shrimp, prawns, crawdads, etc. are all better than lobster AFAIAC.

 NB> I'm not so much into the crawdads, either... ;)  But I'll go for the
 NB> mussels and shrimp/prawns on the buffets... and the crab legs, squid
 NB> tentacles, and crab rangoon...  :)   Sometimes there will be lobster,
 NB> cut into pieces, with a ginger sauce/breading... if I can find pieces
 NB> with sufficient meat, I'll get some of that... it's still a lot of work
 NB> for not much, though...  ;)

Well, crawfish are just miniature fresh-water lobsters. But, they are great in
crawfish etouffee.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Steak Kew (Canton)
 Categories: Oriental, Beef, Vegetables, Herbs
      Yield: 4 servings

      1 lb Flank/skirt steak or other
           - tender beef; in 1" squares
      1 lg Onion; in 1" chunks
  1 1/2 tb Hoisin sauce
    1/2 ts Oriental sesame oil
      1 tb Soy sauce
    1/4 ts Pepper
      1 ts Cornstarch
      2 cl garlic; minced
      2 sl Ginger root; minced
    1/2 lb Snow peas
           +=OR=+
      1 lb Chinese or regular
           -broccoli
           +=OR=+
      1 lb Fresh asparagus tips
           +=OR=+
      1 lb Firm ripe tomatoes; in
           - wedges
      3 tb Peanut oil

  Here's a nice, non-weird, Chinese recipe for Steak Kew
  with variations for hoisin sauce, oyster sauce and hot
  bean paste. Combine beef, onion, hoisin sauce, sesame oil,
  soy, pepper, cornstarch, garlic and ginger. Let stand for
  15 minutes. Blanch snow peas, broccoli or asparagus for 1
  to 2 minutes; drain and place on heated platter; keep
  warm. If using tomatoes, have at room temperature. Heat
  peanut oil in a wok or skillet and stir-fry meat and onion
  mixture for 1 to 2 minutes; meat should be well seared but
  still pink inside.

  Immediately pour over blanched vegetable and serve. Or
  place on heated platter and surround with tomato wedges

  VARIATION WITH OYSTER SAUCE: Omit hoisin sauce and sesame
  oil and add one tablespoon oyster sauce.

  VARIATION WITH HOT BEAN PASTE: Omit hoisin sauce and add 2
  teaspoons hot been paste.

  From "The Regional Cooking of China" by Margaret Gin and
  Alfred E. Castle, 101 Productions, San Francisco, 1975.

  Posted by Stephen Ceideberg; April 19 1991.

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A fusion of peanut butter gooeyness, a cracker crunch, and squid!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)