"Ed Grabau and Pam Jacoby"
> "Puester" wrote
>> Ed Grabau and Pam Jacoby wrote:
>>> 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?
>>
>>
>> Well (not easier, but maybe tastier) but how about some minced garlic and
>> grated fresh ginger and a bit less sugar in that marinade?
>>
>> gloria p
>
> I do know what you're saying, GloriaP. Traditional Chinese recipes do not
> add garlic and ginger in recipes, except where they definitely want them,
> and exactly when they want them. American stir fry isn't even in the same
> neighborhood as Chinese cooking, so I do not know when to add garlic and
> ginger, but I do agree that the additions could add. I was just offering
> a basic.
>
> Pam
Oops! Pam apologizes for sounding heavily confrontational. I'd like to say
that I'm not so---but, I think I am. I'd like to blame life and on and on,
but I just am.

On the other hand (happy face), I really can cook sometimes!

Pam