ChattyCathy wrote on Thu, 02 Apr 2009 14:37:53 +0200:

>> john aston said...
>>
>>> We have large wok and want to cook a stir fry for masses of
>>> people. But need to keep the cost of the main ingredients
>>> down. I know pimento (bell pepper) and courgettes
>>> (zucchini) work well but tend to be expensive in London.
>>> (U.K.).

> Snow peas (mange-toute pea/sugar pea) are good - and not too
> expensive here in South Africa, as are Chinese baby corn. Not
> sure what they cost and how readily available they are in the
> UK though... Thin strips of carrot and shredded cabbage are a
> few other things that lend themselves to stir-frying too.
> (I'll pass on the cabbage myself tho' <laugh> hate the stuff).
>>>
>>> would anyone know of a good combination of vegetables and
>>> anything else that would work well in a low cost
>>> combination? also for non-vegetarians I thought I could
>>> add some mince beef at the end, is that a good idea?
>>
>> There's an enigma if ever there was one!

> I just can't imagine stir-frying minced (aka ground) beef -
> but then who am I to say? Dunno, maybe some of our Asian or
> Asian-American folks could comment about this. Strips of beef,
> pork or chicken are more what I'm used too. Or shrimp
> (prawns).

Minced chicken is often cheaper than unground and works in some Thai
dishes so I don't see why it would not be possible in a stir fry tho
I've never used it.

A lot of vegetables have widely varying prices.
Cucumbers are often remakably inexpensive and are good cut into one inch
chunks but added at the end so that they are not overcooked.
Regular cabbage is usually cheaper than Bok-choy or Napa cabbage but
green (sweet) peppers have been from USD 0.88 to USD 2.50 per pound in
the last week or so. In fact, red peppers have been cheaper than green
on occasion.
I only like broccoli stems and not the florets but that's an individual
choice.
Onions are usually inexpensive and are best cut lengthwise, not into
rings. IMHO.
Frozen peas can often be inexpensive if bought in large bags and would
be added at the end of cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not