"Melba's Jammin" wrote
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
Hi, Barb---
When I started stir frying, I just returned to my days of major Chinese
cooking for an easy marinade for beef and pork. I just mix soy sauce (no
special type) 2 to 1 with water and add a heaping soup spoon of granulated
sugar per cup (not much into using measuring spoons ;-) ). What could be
easier?
I also fry using the method I learned for Chinese cooking. I start with the
harder vegs such as carrots, pea pods, cauliflower and broccoli, and add the
softer vegs (like mushrooms, green onions and peppers) part way rather than
parboiling the harder vegs before frying. If you're using bean sprouts and
tomatoes, don't add these until just before removing the COMPLETED dish from
the pan/wok. The heat of the dish will cook them just enough. (I have 3
woks [2 purchased in a Taipei street market; I followed older women around
and bought what they bought], but I use a 5 qt. sauté pan to stir
fry---don't ask!) I also add a short glug (there's that precise measuring
again; probably about a tablespoon or to taste) of both chili oil and sesame
oil while frying.
Remove vegs from pan, and fry meat with marinade in same pan (again, I add
some chili oil and sesame oil). Add vegs back when meat is done, and mix
thoroughly. I use arrowroot to thicken the sauce/glace, and I sprinkle it
in directly (not mixed with water) until I like what I see. IMHO, it's much
nicer than cornstarch. At this point, add bean sprouts and tomatoes, and
mix thoroughly before remove to serving dish.
Pam
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