On Apr 2, 5:37*am, ChattyCathy > wrote:
> Andy wrote:
> > 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).

I've had some spicy stir-fried Thai plates that contained ground beef
and/or ground lamb

STRATEGY


>
> --
> Cheers
> Chatty Cathy