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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