Andy wrote:
>> I find stir frying a good thing to do when there are little bits of this
>> and that in the crisper, not enough for vegetable serving, but a
>> variety. It is a quick easy way to do a one pan meal. Add some garlic,
>> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
>> can easily make something as good as most Chinese restaurant dishes.
>
>
> The floundering capability to quickly adjust the electric stove burner temp
> has kept me from stir frying in ernest.
>
> I was lucky to have tangerine beef OR sesame/peanut noodle beef stir fry (a
> boatload amount!) at a stir fry takeout, every lunch, once upon a time.
> [sigh]


When I was working we often went to a Chinese restaurant where they
served a great dish called War Bar. It was similar to Cantonese Chow
Mein with shrimp, chicken, slices of BBQ pork, onion, carrots, snow peas
and broccoli with noodles ad a sauce. The only real difference was the
addition of bits of very hot chillies. It was delicious. Occasionally
we made the mistake of ordering their combo dinner specials. They were
cheap, but not very good.