Everybody chow fun tonight

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jeffie7

jeffie7

Wrong Whole!
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Yes that was a stupid spoof of everybody wang chung tonight.... what's it to you?

Chicken Chow Fun - Hands on Kitchen

1 Chicken breast, steak, shrimp, pork or... any meat you want.
1 package egg noodles
1 cup of mung bean sprouts
1 tsp ginger, cut into match sticks then halved
2 green onions. cut into 1" pieces.
3 TBS soy sauce
1 tsp dark soy sauce
pinch of salt
1 tsp sugar (optional)
1-2 TBS corn starch slurry
oil for cooking
water for cooking

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I also posted up a hot and sour recipe.

=)
 
2000Si said:
Why don't we have a cooking and food subforum here?
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you don't get to see it but at the bottom of this thread there's a link back going to my site,

only admins and maybe mods can see it =)

besides other then what I post, there's really not a lot of food content going around.
 
jeffie7 said:
you don't get to see it but at the bottom of this thread there's a link back going to my site,

only admins and maybe mods can see it =)

besides other then what I post, there's really not a lot of food content going around.
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Yeah I see it, but I mean on here.. like a subforum to off topic or something... cause everytime I click on your food threads you make me hungry. Figured if we had a forum I'd know what to avoid until I'm not hungry anymore. :)
 
Just don't click on threads that are obviously jeffie's recipes- they're pretty easy to pick out. :)
 
Good for steaming veggies in the wok while you're cooking too.
 
But I mean.. Water for Cooking. That's like saying "I need a papertowel. No, not those, I need a papertowel for cleaning up howler monkey vomit"
 
jeffie7 said:
Come on man, cooking veggies in oil is the way to go!

at least if you like it chinese style =)
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That is Chinese style! You use some oil WITH the water to steam them in the pan, then the oil fries them to a nice crispy texture.
 
Calesta said:
That is Chinese style! You use some oil WITH the water to steam them in the pan, then the oil fries them to a nice crispy texture.
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depending on the veggies, things like normal broccoli for chinese people gets fried straight up in oil. unless it's for white boys, then it's cooked in water.

If you're making chinese broccoli then you would cook them in a pot of water with some oil, remove them from the water then cooked them in a pan with a little oil.
Same goes for bok choi. as with most leafy like veggies.

Over the last 2 months I've spent a lot of time in a Chinese restaurant kitchen training with a friend of mine, he has been here for about 12 years and is from hong kong, his english aint be too good but he's one hell of a cook =) before starting his own restaurant he was head chef at the highest rated DC/MD area Chinese restaurant.

I trust his cooking over any book I've ever seen, in fact he's showed me some really good books too bad chinese recipe books (the ones I've read) only give you the items used never the amount used. whats up with that?
 
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