On Fri 09 May 2008 04:15:55p, Jean B. told us...

J.Lef wrote:
Just picked up a new carbon steel joyce chen wok. (I also have a
new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp
of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.

Much regards


In days of yore, that brown sauce was "bead molasses", as indicated in
the recipe in Joyce Chen's cookbook. In fact, that was a real
breakthrough in my fried rice making. Nowadays, though, one usually
sees white fried rice....


I prefer the "darker" fried rice myself. One local restaurant still makes
it that way.

--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
2wks 2dys 7hrs 15mins
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How come our cat runs the house but
pays no bills?
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