"Wayne Boatwright" > wrote in message
...
> On Sun 06 Mar 2005 06:33:26p, Dog3 wrote in rec.food.cooking:
>
>> "elaine" > wrote in
>> :
>>
>>>
>>> > Michael wrote:
>>>
>>>> >> Fill large wok with water. Bring to boil. Add ginger, scallion,
>>>> >> honey, vinegar, and sherry. Bring to boil. Pour in dissolved
>>>> >> cornstarch. Stir constantly.
>>>
>>> Hey Michael,
>>>
>>> This sounds like a neat recipe. I've never made Peking Duck.
>>>
>>> Only thing I'm wondering about, since I'm practicing with my Wok, is
>>> filling it with water. I thought that wasn't a good thing to do
>>> (after all the seasonings and all) - guess a deep pot might work
>>> too???
>>>
>>> Elaine
>>>
>>>
>>>
>>
>> I'm lost here. My wok is not huge. I may have taken on more than I
>> should. The duck is still airing.
>>
>> Michael
>
> Probably one of the reasons I've only ordered it in Chinese restaurants
> and not attempted it at home. <g>
>
> Of Chinese restaurants, on Friday I finally found one that makes the
> "traditional" Cantonese style version of egg foo yung, this after 5 years
> of searching the entire valley of Phoenix. Veggie and shrimp laden egg
> patties napped in a brown sauce. You wouldn't believe the other versions
> I've encountered!
>
> --
> Wayne Boatwright

I can only imagine! "Chili Verde Huevos Foo Young"! Covered in....wait....
you guessed it.... Salsa Verde!

Now, don't take me wrong. I like Chili Verde. I like Huevos Rancheros and
I even like Egg Foo Young. But grosses me out but if anyone tries it, I
want a report!

Bret



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