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

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

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?

Serve over rice OR Asian noodles OR as is?


I can't have mushrooms so I'll go with artichoke bottoms as a substitute.

Thanks,

Andy

"Andy" q ha scritto nel messaggio
...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

I'd love to see the you tube of your face if you added 1 cup of hot red
pepper slices to it.

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?

It would for me.


Serve over rice OR Asian noodles OR as is?

Which do you have the carbs left for?

I can't have mushrooms so I'll go with artichoke bottoms as a substitute.

Thanks,

Andy

"Andy" q wrote in message ...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Can't see why not

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?

I quick comment about bean sprouts. I love them but would add them in when
your stir fry is plated. Bean sprouts go all watery when they're re-heated.

Serve over rice OR Asian noodles OR as is?

Basmatic rice is good
e.

Giusi said...

"Andy" q ha scritto nel messaggio
...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

I'd love to see the you tube of your face if you added 1 cup of hot red
pepper slices to it.


Giusi,

You make a good point! 8O


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?

It would for me.


Serve over rice OR Asian noodles OR as is?

Which do you have the carbs left for?


I'll probably try a serving alone first. I can have lots of complex carbs,
so it'll probably be brown rice, again!

Thanks

Andy

"elaine" wrote:
"Andy" q wrote:

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

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

In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Can't see why not

Can't see why not WHAT?

A CUP of hot pepper???

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?

I quick comment about bean sprouts. I love them but would add them in when
your stir fry is plated. Bean sprouts go all watery when they're re-heated.

Nah, bean sprouts need a brief fry, raw bean sprouts are kinda woofy
in a cooked dish. And sliced green onions can go either way (they're
bi), I'd stir fry the whites but use the tops for garnish.

Serve over rice OR Asian noodles OR as is?

Basmatic rice is good

Basmatic... geek squad basmati !

S/

elaine said...

"Andy" q wrote in message ...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Can't see why not


elaine,

Giusi make a good point. That would be a lot of hot!!! 8O


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?

I quick comment about bean sprouts. I love them but would add them in
when your stir fry is plated. Bean sprouts go all watery when they're
re-heated.


I wondered about the sprouts! Thanks for the tip.

Any thing else traditional to add to the stir fry step? Garlic? Shallots?


Serve over rice OR Asian noodles OR as is?

Basmatic rice is good
e.


Thanks,

Andy

"Andy" q wrote in message ...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

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?

Serve over rice OR Asian noodles OR as is?


I can't have mushrooms so I'll go with artichoke bottoms as a substitute.

Thanks,

Andy


Raw bean sprouts in stir fry is tastey.

"Andy" q wrote in message ...
I'd like to make today's CotD Stir-fry snow peas dish.

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


In Asian stir-fry...

Where it calls for a red pepper would you use a hot or mild red bell
pepper?

Well, last night I made a thai stir-fry. Pork with garapo basil. And the
recipe called for sliced red serrano or thai pepper - except I didn't have
any handy. So just chopped-up a ripe garden tomato and tossed it in. It
was an excellent addition IMO. And then just added garlic-chili sauce
until it had enough 'zing' to suit me.


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?

Not for me. I like green onions and bean sprouts crunchy, not soggy.


Serve over rice OR Asian noodles OR as is?

Last night it was rice. I like something starchy to soak-up the sauce.

MJB

MJB wrote on Wed, 5 Sep 2007 08:24:15 -0600:


M "Andy" q wrote in message
...
?? I'd like to make today's CotD Stir-fry snow peas dish.
??
?? http://www.tinyurl.com/37rwav
??
?? In Asian stir-fry...
??
?? Where it calls for a red pepper would you use a hot or
?? mild red bell pepper?

M Well, last night I made a thai stir-fry. Pork with garapo
M basil. And the recipe called for sliced red serrano or thai
M pepper - except I didn't have any handy. So just chopped-up
M a ripe garden tomato and tossed it in. It was an excellent
M addition IMO. And then just added garlic-chili sauce until
M it had enough 'zing' to suit me.

?? 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?

M Not for me. I like green onions and bean sprouts crunchy,
M not soggy.

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.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"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?

MJB

James Silverton said...

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 tip.

Thanks,

Andy

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 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.

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

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

Thanks,

Andy

In article , Andy q wrote:

I can't have mushrooms

Why?
--
Peace, Om

Remove _ to validate e-mails.

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

On Wed, 05 Sep 2007 07:38:40 -0500, Andy q wrote:

elaine said...

"Andy" q wrote in message ...
I'd like to make today's CotD Stir-fry snow peas dish.

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


Any thing else traditional to add to the stir fry step? Garlic? Shallots?


Thanks,

Andy

most chinese stir-fries briefly fry minced garlic and ginger (say,
till it becomes aromatic) before adding other ingredients. take care
that the garlic doesn't burn.

your pal,
blake