On Wed, 05 Sep 2007 09:23:30 -0700, aem wrote:

On Sep 5, 4:55 am, Andy q wrote:
I'd like to make today's CotD Stir-fry snow peas dish.
[snip]
Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Bell pepper, whichever color(s) your taste prefers.

It finishes with tossing in a cup of bean sprouts and topping with chopped
scallions. Would adding these to the stir fry step improve the dish? [snip]

Again it's a matter of your preference--bean sprouts are most often
eaten raw but I prefer to take the edge off them with a slight bit of
cooking. If you are going to parboil the snowpeas the way the recipe
suggests you could use the same pot of boiling water to handle the
bean sprouts, thusly:

Parboil the snowpeas (which you have removed the strings from,
not just "snipped" the ends) for one minute, remove with a spider/
strainer, cool under cold running water. (The recipe's two minutes is
excessive.), leave pot of water on stove.

i'm not sure i would bother blanching the snow peas at all, unless
they were pretty old.

your pal,
blake

On Wed, 05 Sep 2007 11:42:50 -0500, Andy q wrote:

aem said...

On Sep 5, 4:55 am, Andy q wrote:
I'd like to make today's CotD Stir-fry snow peas dish.
[snip]
Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Bell pepper, whichever color(s) your taste prefers.

It finishes with tossing in a cup of bean sprouts and topping with
chopped scallions. Would adding these to the stir fry step improve the
dish? [snip]

Again it's a matter of your preference--bean sprouts are most often
eaten raw but I prefer to take the edge off them with a slight bit of
cooking. If you are going to parboil the snowpeas the way the recipe
suggests you could use the same pot of boiling water to handle the
bean sprouts, thusly:

Parboil the snowpeas (which you have removed the strings from,
not just "snipped" the ends) for one minute, remove with a spider/
strainer, cool under cold running water. (The recipe's two minutes is
excessive.), leave pot of water on stove.
Stirfry other ingredients as directed, adding the white part of
scallions at end.
Drop the sprouts into the boiling water, count slowly to 10,
drain, stir into stirfry, garnish with green part of scallions.

Note also that sesame oil is more often sprinkled on as a seasoning,
not used as the frying medium. -aem


aem,

I decided to go 1/2 pound each of snow peas and snap peas for added
variety. I also bought red and yellow bells for color.

I'll probably stir fry a minced clove of garlic or two in along with the
white scallion part.


better to do this in the beginning with the ginger. i believe the
rationale is to flavor the oil.

Sesame oil can easily overpower a dish as I found out some time ago! Thanks
the reminder.

this i would add at the end as well.

I'm hoping it chills well as I can't eat 4-6 servings!

you could always nuke it briefly.

your pal,
blake

Andy said...

I'd like to make today's CotD Stir-fry snow peas dish.

The recipe http://www.tinyurl.com/37rwav


The result: http://i10.tinypic.com/4r0ytth.jpg

Not much to look at but there it is/was.

It turned out great. Food prep aside, cooking in the wok went VERY fast.

My first wok! A cheapo non-stick for $14.00, with matching spatula/spider
(+5.00 rebate).

My only mistake was I used too much oil. That happens to everyone the first
time I'd bet.

I made a half batch and finished the whole thing. The snow and snap peas
and bean sprouts stayed nice and crunchy! The flavors were great. I didn't
overdo the sesame sauce or ginger. I remembered I had bought a bottle of
Asian chili sauce a while ago and tossed some into the bowl and that just
made the dish even more delicious.

Too much oil, everything slipping and sliding off my fork. I might have had
better success with chopsticks.

Thanks everyone for your suggestions, tips and tricks.

All the best,

Andy

blake murphy said...

i'm not sure i would bother blanching the snow peas at all, unless
they were pretty old.


I blanched them, then salad spun them dry after they cooled down. Same with
the sprouts. They all retained their crunch after stir frying!

Andy

Omelet said...

In article , Andy q wrote:

I can't have mushrooms

Why?


Om,

Another gout no-no!

I was going to use artichoke bottoms but there was enough to eat for the half
batch I made without them.

Andy

In article , Andy q wrote:

Omelet said...

In article , Andy q wrote:

I can't have mushrooms

Why?


Om,

Another gout no-no!

I was going to use artichoke bottoms but there was enough to eat for the half
batch I made without them.

Andy

Whatever works. :-) Did not know mushrooms were forbidden for gout.
Can't imagine why...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

MJB wrote:

"James Silverton" wrote in message
news9zDi.12724$sf1.2313@trnddc01...

Bean sprouts can be a bit of a hazard due to bacterial contamination
that
simple washing does not remove. The safest way to deal with them is to
throw the washed sprouts into boiling water and immediately strain and
put
them into ice water once the pot boils again. This process does not seem
to affect their crispness.



Good point. Especially since almost all the local groceries sell
pre-packaged 'already-brown' bean-sprouts. So I've pretty much been
forced
to sprout-my own. Especially in the winter months when it gets to -40F
here
in the high plains.

Wonder if my grown fresh and rinsed multiple-times each day bean sprouts
are
still a biological hazard?


In Asian stores here in Chicago I see unpackaged bean sprouts out in the
open, the old Chinese ladies pick through them with their hands...yuck...!!!

--
Best
Greg

"Gregory Morrow" wrote in message
...

MJB wrote:

"James Silverton" wrote in message
news9zDi.12724$sf1.2313@trnddc01...

Bean sprouts can be a bit of a hazard due to bacterial contamination
that
simple washing does not remove. The safest way to deal with them is to
throw the washed sprouts into boiling water and immediately strain and
put
them into ice water once the pot boils again. This process does not
seem
to affect their crispness.



Good point. Especially since almost all the local groceries sell
pre-packaged 'already-brown' bean-sprouts. So I've pretty much been
forced
to sprout-my own. Especially in the winter months when it gets to -40F
here
in the high plains.

Wonder if my grown fresh and rinsed multiple-times each day bean sprouts
are
still a biological hazard?


In Asian stores here in Chicago I see unpackaged bean sprouts out in the
open, the old Chinese ladies pick through them with their
hands...yuck...!!!

--
Best
Greg

Couldn't be worse than what I saw the other day. Someone was demonstrating
coffee. They reached in with their finger nails pulling out one of those
teeny-weeny cups from a number of stacked ones. I noticed how underneath
the fingernails the substance was down-right black; if not just brown from
the coffee - who could tell. I had tasted one offering previously before I
noticed it.

I walked away, discreetly, and dumped it into another wastebasket, saying a
little prayer.
Dee Dee

On Sep 5, 3:18 pm, "Dee Dee" wrote:
[snip]
I walked away, discreetly, and dumped it into another wastebasket, saying a
little prayer.

LOL, saying a little prayer?! To whom, the god of fingernail goo?
Praying for what, strength to stop being so squeamish? -aem

On Wed, 05 Sep 2007 14:42:55 -0500, Andy q wrote:

blake murphy said...

i'm not sure i would bother blanching the snow peas at all, unless
they were pretty old.


I blanched them, then salad spun them dry after they cooled down. Same with
the sprouts. They all retained their crunch after stir frying!

Andy

well, no harm, no foul then. i suppose they might be a brighter green
done that way, but i don't see any other benefit.

your pal,
blake

Andy said...

I'd like to make today's CotD Stir-fry snow peas dish.

The recipe http://www.tinyurl.com/37rwav


The result: http://i10.tinypic.com/4r0ytth.jpg

Not much to look at but there it is/was.

It turned out great. Food prep aside, cooking in the wok went VERY fast.

My only mistake was I used too much oil. That happens to everyone the
first time I'd bet.



I made another mistake. I should've closed the kitchen pocket door to the
rest of the house. I walk downstairs to the foyer and can still smell the
stir fry two days after but the kitchen smells clean!

Beware the wok?

Andy

In article , Andy q wrote:

Andy said...

I'd like to make today's CotD Stir-fry snow peas dish.

The recipe http://www.tinyurl.com/37rwav


The result: http://i10.tinypic.com/4r0ytth.jpg

Not much to look at but there it is/was.

It turned out great. Food prep aside, cooking in the wok went VERY fast.

My only mistake was I used too much oil. That happens to everyone the
first time I'd bet.



I made another mistake. I should've closed the kitchen pocket door to the
rest of the house. I walk downstairs to the foyer and can still smell the
stir fry two days after but the kitchen smells clean!

Beware the wok?

Andy

Try a different oil.

Seriously.

In your current case, try incense.

I've never had that problem and my house is small.

1,450 sq ft. including the sun room.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

In article , Andy q wrote:

Andy said...

I'd like to make today's CotD Stir-fry snow peas dish.

The recipe http://www.tinyurl.com/37rwav


The result: http://i10.tinypic.com/4r0ytth.jpg

Not much to look at but there it is/was.

It turned out great. Food prep aside, cooking in the wok went VERY
fast.

My only mistake was I used too much oil. That happens to everyone the
first time I'd bet.



I made another mistake. I should've closed the kitchen pocket door to
the
rest of the house. I walk downstairs to the foyer and can still smell
the
stir fry two days after but the kitchen smells clean!

Beware the wok?

Andy

Try a different oil.

Seriously.

In your current case, try incense.


Om,

I used the base of soybean oil and the sesame oil called for.

Incense? LOL, these days fabreeze is definitely more my style. VBG

Thanks,

Andy
Note2self: Buy fabreeze.

On Fri, 07 Sep 2007 15:44:39 -0500, Andy q wrote:

I used the base of soybean oil and the sesame oil called for.

Incense? LOL, these days fabreeze is definitely more my style. VBG

Is Ozium your style? eg


http://store.logomats4less.com/ozium...FR8sFQodJgM5wg

Lou

On Fri, 07 Sep 2007 15:22:12 -0500, Andy q wrote:

I made another mistake. I should've closed the kitchen pocket door to the
rest of the house. I walk downstairs to the foyer and can still smell the
stir fry two days after but the kitchen smells clean!

Beware the wok?

Andy

Just be glad you weren't frying fish.

Lou