"dsi1" > wrote in message
...

>> lol we love veggies)) Oh btw I do use MSG too I gather it is not
>> popular around these parts but we like it
>> Incidentally, you said to cut the meat thinly. Could you define 'thinly'
>> please because later you say to fry it fast but make sure it is still red
>> inside. My 'thin' would mean it is cooked through by the time it is
>> brown.
>
> That's a good question - I don't know since I've never measured it but my
> guess is that it's around 4mm. I'll have to check next time. Typically,
> there will be some red areas on the surface after frying. My guess is that
> it's a very efficient way to cook because you're going full blast for a
> short period. It should only take you 5 minutes or so. Truly the Chinese
> are tricky ones. :-)

Truly indeed!!! Was it you who posted that video of a Chinese cook in a
kitchen?? Wow ... but Wow!!!

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