Steve Wertz wrote:
> On Mon, 12 Mar 2007 20:02:08 -0600, Christine Dabney wrote:
>
>> This is very close to what I do. My recipe is based on one from
>> Arthur Schwartz.
>
> Anybody with a last name of Schwartz is OK by me.
>
>> One of his variations suggests using candied ginger
>> in the sauce, and I think it makes a great variation.
>
> I actually have some of that. I get it dirt cheap, no sulfites
> and nice and moist for $3/lb. A heck of a lot better than that
> dried out stuff at the Chinese market. I'll try that next, for
> texture. Taste-wise it probably wouldn't make much difference.
>
> -sw (May the Schwartz Be With You)

I have candied ginger, too! Why didn't I think to put it in my fried rice,
yesterday. Great idea!

kili