O
OmManiPadmeOmelet
Guest
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 shitake 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...
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
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 shitake 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...
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
