[wooleybooger]

Enjoying this thread. I'll just say when I've stir fried in a wok I've used only 3Tsp. oil for the meat and veggies. Everything is fresh not frozen and if needing it is cut into pieces suitable for chopsticks. I've mentioned before I love using them. Takes seconds only for the cooking, even the meat and I remove the food. If I want a sauce I usually use a 1T sugar, 2T soy sauce, 2T white wine or mirin or even white vinegar.

 

[wooleybooger]

@Startingover; Check Google for stir fry sauce recipes. The sauce need not be difficult to make, just soy sauce, sesame oil, wine or mirin at the simplest and thickened somewhat with cornstarch. Do not be tempted to use powdered ginger or garlic powder if you want ginger and garlic in it.

 

[wooleybooger]

Wooley, LOL, how’d you know I was considering powdered ginger, but only till I read everyone’s advice.

We tried 2 stores and haven’t found Blackened Seasoning yet (from earlier discussion). Can not wait till this weekend. We’ll be down near Orlando and will stop at Traded Joes. You have to understand our lack of choices here to know how excited I get about TJ.

Try this if you like. I haven't tried it.

https://www.allrecipes.com/recipe/174668/blackened-seasoning-mix/

 

[wooleybooger]

No, you can use water chestnuts. I don't know anywhere they're fresh. :smile:
The whole point of fresh is just that it tastes better. If you later decide to change something, that's up to you.
Martin Yan has videos of stir-frying. His recipes go bit by bit.

All canned water chestnuts I've ever seen were canned in water and all I've ever eaten were still crunchy whether sliced or canned whole. The fresh water chestnuts would likely only be in Chinese stores. I think I've seen them in the Asian store a sometimes go to, never bought any.

 

[wooleybooger]

Consider minced ginger in a jar. Sold at ethnic food stores, Fridge section.


The fresh stuff varies so much in quality I quit using it. A pound jar costs about the same as a pound of fresh ginger and keeps well.

I had planned to do a local Asian store, large store, this week but changed my mind. That place has narrow aisles and lots of customers so I don't think I want to be in there right now. I've never seen or heard of minced ginger before but never looked for it.

I had been planning Vietnamese Spring Rolls with Nouc Mam sauce. Both recipes came from a Vietnamese housekeeper and Chinese Sweet and Sour Pork. An authentic Chinese recipe from Pei Mei's Chinese Cook Book Vol. 1. There are 3 volumes, I have all 3.

https://www.amazon.com/Pei-Meis-Chi...4d3-61b87b52511b&pf_rd_r=A2W89HQ3QYWP6FPTJYXA&psc=1&refRID=A2W89HQ3QYWP6FPTJYXA Gad what those cost now. :surprise: