DAMN that was good, thanks to all! ("that" oriental flavor)

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

Today's stir fry:

1 large yellow onion, chopped
1 whole head of fresh garlic, peeled and pressed
1 large bulb of fresh grated ginger root (approx. 3 tbs.)
1 lb. fresh [censored] mushrooms de-stemmed and cut in 1/2
1/2 lb. of asparagus string beans broken into 2" sections
A 4" section of smoked sausage sliced fine (it needed to be used up!)

1 generous sprinkling of salt free lemon pepper
same as above, dried dill weed
some mushroom soy sauce
approx. 1 cup of very dry merlot wine
2 generous "glops" of oyster sauce
a smidgin of sesame oil
approx. 2 to 3 tbs. toasted sesame seeds

Once the onions were nice and limp, I added to that:

1 lb. peeled and deveined fresh shrimp
3 (leftover) grilled boneless skinless chicken thighs, sliced thin.

Cooked until the shrimp just turned pink and the chicken was re-warmed.

I wanted to lick the bowl........ ;-d

The addition of the wine was accidental.
By the time the beans, mushrooms and onions were pretty much done, I was
not done peeling the shrimp yet and I needed to add some liquid to the
pan to prevent burning. I did NOT want to add water. This wine was so
dry, it was pretty much only useful for cooking so I added enough to wet
the pan while I was finishing up the shrimp.

It worked. ;-D

Sorry, no jpegs. I was hungry and so was dad...

Sounds good... needed a sauce (corn starch n' stock slurry), then you'd
not have that dryness problem (coulda squirted in a glop of KY). And
it needed plain old white rice and/or noodles.

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

Today's stir fry:

1 large yellow onion, chopped
1 whole head of fresh garlic, peeled and pressed
1 large bulb of fresh grated ginger root (approx. 3 tbs.)
1 lb. fresh [censored] mushrooms de-stemmed and cut in 1/2
1/2 lb. of asparagus string beans broken into 2" sections
A 4" section of smoked sausage sliced fine (it needed to be used up!)

1 generous sprinkling of salt free lemon pepper
same as above, dried dill weed
some mushroom soy sauce
approx. 1 cup of very dry merlot wine
2 generous "glops" of oyster sauce
a smidgin of sesame oil
approx. 2 to 3 tbs. toasted sesame seeds

Once the onions were nice and limp, I added to that:

1 lb. peeled and deveined fresh shrimp
3 (leftover) grilled boneless skinless chicken thighs, sliced thin.

Cooked until the shrimp just turned pink and the chicken was re-warmed.

I wanted to lick the bowl........ ;-d

The addition of the wine was accidental.
By the time the beans, mushrooms and onions were pretty much done, I was
not done peeling the shrimp yet and I needed to add some liquid to the
pan to prevent burning. I did NOT want to add water. This wine was so
dry, it was pretty much only useful for cooking so I added enough to wet
the pan while I was finishing up the shrimp.

It worked. ;-D

Sorry, no jpegs. I was hungry and so was dad...

Sounds good... needed a sauce (corn starch n' stock slurry), then you'd
not have that dryness problem.

I thought about that, but I generally use Arrowroot as it's less likely
to "break" under refrigeration. I'm nearly out at the moment. :-)

Would not hurt to use it even now if I made the sauce seperately. I'd
not want to ruin the shrimp by over-cooking on reheating. I have stock
on hand and there is some very flavorful juice in the bowl with the
leftovers.

Quoted message said:

And
it needed plain old white rice and/or noodles.

I'm low carbing... ;-)

But I do have some [censored] on hand. It would need to be pre-cooked first
in some plain stock and soy sauce.

Thanks Shel'!

<smooch>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sheldon said:

Sounds good... needed a sauce (corn starch n' stock slurry), then you'd
not have that dryness problem (coulda squirted in a glop of KY). And
it needed plain old white rice and/or noodles.

Dammit! I meant Shirataki, not [censored]! <sigh>

One is a noodle, one is a mushroom......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Sheldon said:

Sounds good... needed a sauce (corn starch n' stock slurry), then you'd
not have that dryness problem (coulda squirted in a glop of KY). And
it needed plain old white rice and/or noodles.

Dammit! I meant Shirataki, not [censored]! <sigh>

One is a noodle, one is a mushroom......

Jullienne a chunk of tofu.

Sheldon

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

Sheldon said:

Sounds good... needed a sauce (corn starch n' stock slurry), then you'd
not have that dryness problem (coulda squirted in a glop of KY). And
it needed plain old white rice and/or noodles.

Dammit! I meant Shirataki, not [censored]! <sigh>

One is a noodle, one is a mushroom......

Jullienne a chunk of tofu.

Sheldon

Ew. :-P

Still too high in carbs...

Scrambled eggs maybe.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

That was me, I'm sure ;-) Which brand did you end up getting?
I've been shopping around for a new brand since the LKK Premium
sauce (with the gondola on the front) is just too sweet for me
nowdays.

Tonight I picked up some Thai Makrea brand, and Dynasty. Dynasty
is OK, but still sweet. The Thai brand isn't sweet, but it lacks
flavor.

I really want to find Amoy brand again. My Thanh used to carry
it, but not the last time I was there.

-sw

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

That was me, I'm sure ;-)

You were one of a few, and I appreciated it, thanks!

Quoted message said:

Which brand did you end up getting?

Amoy. It was lower in Sodium than some, and a reasonable price so I
decided to give it a shot. I also picked up a large bottle of mushroom
soy sauce.

Quoted message said:

I've been shopping around for a new brand since the LKK Premium
sauce (with the gondola on the front) is just too sweet for me
nowdays.

If I want sweet, I'll use Hoisin.

Quoted message said:

Tonight I picked up some Thai Makrea brand, and Dynasty. Dynasty
is OK, but still sweet. The Thai brand isn't sweet, but it lacks
flavor.

I really want to find Amoy brand again. My Thanh used to carry
it, but not the last time I was there.

I bought this Amoy at My Thanh. :-)
It's excellent.

Quoted message said:

-sw

Cheers!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

Another good condiment is Mae Ploy Sweet Chili Sauce if you like
slightly hot, spicy and sweet with a hint of garlic. It's available in
the asian section of many grocery stores. A 32-oz bottle is about $
2.50. For a fusion meal, use it as a dipping sauce for taquitos.

http://americangourmetfoods.com/viewitem.php?item=2011&category=4&subcategory=0

Rusty

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dammit! I meant Shirataki, not [censored]! <sigh>

One is a noodle, one is a mushroom......

"This is my rifle, this is my gun..."

🙂

Bob M.

In article <[email hidden]>,

Rusty said:

OmManiPadmeOmelet said:

Awhile back I posted about how to get "that" flavor for oriental food.

Everyone seemed to agree on Oyster sauce, so I finally got around to
getting back to My Thanh and buying some.

Another good condiment is Mae Ploy Sweet Chili Sauce if you like
slightly hot, spicy and sweet with a hint of garlic. It's available in
the asian section of many grocery stores. A 32-oz bottle is about $
2.50. For a fusion meal, use it as a dipping sauce for taquitos.

http://americangourmetfoods.com/viewitem.php?item=2011&category=4&subcategory=
0

Rusty

Thanks!
I've never tried out any chili sauces... If I want hot/garlicy, I
generally start from scratch but since I don't always have the time, a
decent short cut is appreciated.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Myers said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dammit! I meant Shirataki, not [censored]! <sigh>

One is a noodle, one is a mushroom......

"This is my rifle, this is my gun..."

🙂

Bob M.

One is for work and one is for fun....... ;-D

"Full Metal Jacket" quote.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson