It's not a real stir fry though I used a bottled stir fry sauce, but it is
easy and good.

I had some leg quarters I wanted to use, so I skinned them and marinated
them overnight in soy, fresh crushed ginger and garlic, molasses, cracked
pepper, and enough water to cover. Oven-broiled them at 400 for 40 minutes,
and made some Jasmine Rice on top of the stove and "Seasoned Asian
Vegetables" (Pictsweet bagged and frozen) in the microwave.

I took the meat off the bone in largish pieces, tossed it in a big bowl with
the vegetables and bottles stir fry, and served over rice. It has a nice,
sweet, tangy, smoky flavor. The sauce I like is called "House of Tsang." I
have no doubt this is MUCH better actually stir-fried and with homemade
sauce, but I still like it.

cybercat > wrote:

> It's not a real stir fry though I used a bottled stir fry sauce, but it is
> easy and good.

Bottled "stir-fry" sauce? <shiver>.

Just buy some oyster sauce, rice wine (not sake), and some chicken
base (for making chicken stock).

Black bean sauce, sesame oil, Kimlan soy sauce are optional, but
always good to have on hand.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> It's not a real stir fry though I used a bottled stir fry sauce, but it
>> is
>> easy and good.
>
> Bottled "stir-fry" sauce? <shiver>.
>
> Just buy some oyster sauce, rice wine (not sake), and some chicken
> base (for making chicken stock).
>

No.

cybercat > wrote:

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> It's not a real stir fry though I used a bottled stir fry sauce, but it
>>> is
>>> easy and good.
>>
>> Bottled "stir-fry" sauce? <shiver>.
>>
>> Just buy some oyster sauce, rice wine (not sake), and some chicken
>> base (for making chicken stock).
>
> No.

<sigh> You can lead a horse to hay, but you still can't make it
taste good.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> cybercat > wrote:
>>>
>>>> It's not a real stir fry though I used a bottled stir fry sauce, but it
>>>> is
>>>> easy and good.
>>>
>>> Bottled "stir-fry" sauce? <shiver>.
>>>
>>> Just buy some oyster sauce, rice wine (not sake), and some chicken
>>> base (for making chicken stock).
>>
>> No.
>
> <sigh> You can lead a horse to hay, but you still can't make it
> taste good.
>
Word is I taste fabulous.

On Sun, 3 Aug 2008 21:25:28 GMT, "l, not -l" > wrote:

>"buy some oyster sauce"???? You don't make your own; I'm shocked?

I bet you make your own molassas, scrape yeast off the grapes for
bread, fresh butter churned from the cow and homemade peanut butter
from the peanut crop about to come in. And instead of using paper
doilies...you crochet your own. You are just TOO Martha! I wish I
had that much ambition.

"l, not -l" > wrote:

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> It's not a real stir fry though I used a bottled stir fry sauce, but it
>>>
>>> is
>>> easy and good.
>>
>> Bottled "stir-fry" sauce? <shiver>.
>>
>> Just buy some oyster sauce, rice wine (not sake), and some chicken
>> base (for making chicken stock).
>>
> "buy some oyster sauce"???? You don't make your own; I'm shocked?

Why bother? It's like making your own ketchup - it never tastes as
good as the premium oyster sauces in the bottles. Even the article
where you plagiarized this recipe says that.

And they cost less, too.

> Will keep up to one week in the refrigerator.

And last much longer.

-sw

Sqwertz wrote:
>
> "l, not -l" > wrote:
>
> > "buy some oyster sauce"???? You don't make your own; I'm shocked?
>
> Why bother? It's like making your own ketchup - it never tastes as
> good as the premium oyster sauces in the bottles. Even the article
> where you plagiarized this recipe says that.

It's called sarcasm.

On Sun, 03 Aug 2008 15:28:28 -0700, Mark Thorson >
wrote:


>It's called sarcasm.

Didn't sound to like that to me either.

On Sun, 3 Aug 2008 14:49:38 -0500, Sqwertz wrote:

> cybercat > wrote:
>
>> It's not a real stir fry though I used a bottled stir fry sauce, but it is
>> easy and good.
>
> Bottled "stir-fry" sauce? <shiver>.
>
> Just buy some oyster sauce, rice wine (not sake), and some chicken
> base (for making chicken stock).
>
> Black bean sauce, sesame oil, Kimlan soy sauce are optional, but
> always good to have on hand.
>
> -sw

i just bought a bottle of kimlan soy sauce (they were out of pearl river
bridge), and was a little surprised to see sugar as the last item on the
ingredient list. isn't this rather unusual? (i haven't tasted it yet.)

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:

> i just bought a bottle of kimlan soy sauce (they were out of pearl river
> bridge), and was a little surprised to see sugar as the last item on the
> ingredient list. isn't this rather unusual? (i haven't tasted it yet.)

Kimlan has at least 6-8 soy sauces. Whcih one is is - Pon Lai?

-sw

Sqwertz wrote:
> blake murphy wrote:
>
>> i just bought a bottle of kimlan soy sauce (they were out of pearl river
>> bridge), and was a little surprised to see sugar as the last item on the
>> ingredient list. isn't this rather unusual? (i haven't tasted it yet.)
>
> Kimlan has at least 6-8 soy sauces. Whcih one is is - Pon Lai?
>
> -sw
How does Kimlan soy sauce(s) compare to Pearl River Bridge?
I have never seen it in the Asian markets I frequent in the
NYC/NJ/Philly area.

On Aug 4, 10:43*am, George > wrote:
>
> How does Kimlan soy sauce(s) compare to Pearl River Bridge?
> I have never seen it in the Asian markets I frequent in the
> NYC/NJ/Philly area.

Kimlan is a very large Taiwanese food products company, claiming the
biggest soy sauce sales among Taiwan brands. Pearl River Bridge is a
very large company in Guangdong, which may be the biggest soy sauce
seller from China. Kikkoman has the equivalent position in Japan.
They all make "genuine" stuff, naturally fermented, as few additives
as possible, and they all taste good to a lot of people. You can find
all three in both the asian markets and the supermarkets here in
SoCal. Which you like best is up to your taste. Kikkoman has a lower-
sodium soy sauce that tastes, as far as I can tell, just like the
regular product. I don't know whether the others offer a lower sodium
version. I've been stuck on Pearl River Bridge for quite a while now
but I've used both the others in the past and may again in the
future. -aem

Sqwertz > wrote:

>Bottled "stir-fry" sauce? <shiver>.

>Just buy some oyster sauce

Okay, by what definition is (store-bought) oyster sauce
not an example of a "bottled stir-fry sauce"??

Steve

Steve Pope > wrote:

> Sqwertz > wrote:
>
>>Bottled "stir-fry" sauce? <shiver>.
>
>>Just buy some oyster sauce
>
> Okay, by what definition is (store-bought) oyster sauce
> not an example of a "bottled stir-fry sauce"??

Bottled stir-fry sauce is a generic name for an American
abomination. Like she said - "House of Tsang".

Ingredients: soy sauce (water, soybeans, wheat, salt, caramel
color), sherry wine, sugar, water, vinegar, modified cornstarch,
cottonseed oil, sesame seed oil, salt, dried garlic, hydrolyzed
wheat protein, dried onions, xanthan gum, natural ginger flavor,
disodium inosinate and disodium guanylate, less than 1/10th of 1%
sodium benzoate as a preservative.

That's not something you'd find being used in any respectable
household. It's like buying a refrigerated, microwavable hamburger
at 7-11.

-sw

On Aug 3, 12:29*pm, "cybercat" > wrote:
> It's not a real stir fry though I used a bottled stir fry sauce, but it is
> easy and good.
>
> I had some leg quarters I wanted to use, so I skinned them and marinated
> them overnight in soy, fresh crushed ginger and garlic, molasses, cracked
> pepper, and enough water to cover. Oven-broiled them at 400 for 40 minutes,
> and made some Jasmine Rice on top of the stove and "Seasoned Asian
> Vegetables" (Pictsweet bagged and frozen) in the microwave.
>
> I took the meat off the bone in largish pieces, tossed it in a big bowl with
> the vegetables and bottles stir fry, and served over rice. It has a nice,
> sweet, tangy, smoky flavor. The sauce I like is called "House of Tsang." I
> have no doubt this is MUCH better actually stir-fried and with homemade
> sauce, but I still like it.

The marinade sounds good, though I'd have added some rice wine or
sherry to it. With already seasoned vegetables and chicken with that
long marinade, why did you need to add bottled sauce? -aem

"aem" > wrote:
>The marinade sounds good, though I'd have added some rice wine or
>sherry to it. With already seasoned vegetables and chicken with that
>long marinade, why did you need to add bottled sauce?

Because I like it. I did not add much, as it turned out it was just
enough to get the rice dirty. It wasn't swimming or anything.

On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:

> "aem" > wrote:
>>The marinade sounds good, though I'd have added some rice wine or
>>sherry to it. With already seasoned vegetables and chicken with that
>>long marinade, why did you need to add bottled sauce?
>
> Because I like it. I did not add much, as it turned out it was just
> enough to get the rice dirty. It wasn't swimming or anything.

you go ahead and do it if it tastes good, honey. we deal in results.

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:

> you go ahead and do it if it tastes good, honey. we deal in results.

She could be open to suggestions, rather than just poo-poo'ing them off.
Then again, from what she posts, I think her tastes are rather limited
and she's easy to please.

But why not eat better? <shrug>

-sw

Sqwertz wrote:

> blake murphy wrote:
>
> > you go ahead and do it if it tastes good, honey. we deal in results.
>
> She could be open to suggestions, rather than just poo-poo'ing them off.
> Then again, from what she posts, I think her tastes are rather limited
> and she's easy to please.
>
> But why not eat better? <shrug>


Yup, and it's not that much extra effort...stir - fry sauces and such are a
snap to make and are far better than most anything you can buy.

The cyberkitty's "recipe" up there sounds like some crap you'd get at Panda
Express or something...I rate it a big fat "F".


--
Best
Greg



--
Best
Greg

"blake murphy" > wrote in message
.. .
> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
>
>> "aem" > wrote:
>>>The marinade sounds good, though I'd have added some rice wine or
>>>sherry to it. With already seasoned vegetables and chicken with that
>>>long marinade, why did you need to add bottled sauce?
>>
>> Because I like it. I did not add much, as it turned out it was just
>> enough to get the rice dirty. It wasn't swimming or anything.
>
> you go ahead and do it if it tastes good, honey. we deal in results.
>

*teef*

That's about it. I am absolutely not interested in attempting any kind of
haute cuisine, being a "proper cook" etc. That kind of precision is one
reason I will never be a baker. I do like making my own sauces and
dressings, so that there are not so many weird chemicals in them, but I am
not going to do that with Asian-style dishes because I don't make them that
often. I have a beautiful wok I rarely use. Maybe one day, I will be more
interested in such things, but today there are many things more interesting
to me than fancy cooking.

Besides, that's what you're for. You cook all kinds of fancy Asian stuff
from scratch, dontcha?

cybercat wrote:
> "blake murphy" > wrote in message
> .. .
>> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
>>
>>> "aem" > wrote:
>>>> The marinade sounds good, though I'd have added some rice wine or
>>>> sherry to it. With already seasoned vegetables and chicken with that
>>>> long marinade, why did you need to add bottled sauce?
>>> Because I like it. I did not add much, as it turned out it was just
>>> enough to get the rice dirty. It wasn't swimming or anything.
>> you go ahead and do it if it tastes good, honey. we deal in results.
>>
>
> *teef*
>
> That's about it. I am absolutely not interested in attempting any kind of
> haute cuisine, being a "proper cook" etc. That kind of precision is one
> reason I will never be a baker. I do like making my own sauces and
> dressings, so that there are not so many weird chemicals in them, but I am
> not going to do that with Asian-style dishes because I don't make them that
> often. I have a beautiful wok I rarely use. Maybe one day, I will be more
> interested in such things, but today there are many things more interesting
> to me than fancy cooking.
>
> Besides, that's what you're for. You cook all kinds of fancy Asian stuff
> from scratch, dontcha?
>
>
You seem to be making using basic ingredients into way more than it is.
What people are commenting on is that you were 95% of the way there to
great taste before introducing the bottled sauce.

Things like oyster sauce, real soy sauce, ginger, etc are just basic,
inexpensive ingredients that anyone including your average family that
may even be in a shack would have on hand and use. It hardly involves
precision and definitely isn't "haute cuisine".

Using bottled sauce is analogous to using "roast beef mix" instead of
the simple task of say adding some root vegetables and seasoning to a
piece of beef and getting a tasty result.

On Mon, 4 Aug 2008 14:52:45 -0400, cybercat wrote:

> "blake murphy" > wrote in message
> .. .
>> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
>>
>>> "aem" > wrote:
>>>>The marinade sounds good, though I'd have added some rice wine or
>>>>sherry to it. With already seasoned vegetables and chicken with that
>>>>long marinade, why did you need to add bottled sauce?
>>>
>>> Because I like it. I did not add much, as it turned out it was just
>>> enough to get the rice dirty. It wasn't swimming or anything.
>>
>> you go ahead and do it if it tastes good, honey. we deal in results.
>>
>
> *teef*
>
> That's about it. I am absolutely not interested in attempting any kind of
> haute cuisine, being a "proper cook" etc. That kind of precision is one
> reason I will never be a baker. I do like making my own sauces and
> dressings, so that there are not so many weird chemicals in them, but I am
> not going to do that with Asian-style dishes because I don't make them that
> often. I have a beautiful wok I rarely use. Maybe one day, I will be more
> interested in such things, but today there are many things more interesting
> to me than fancy cooking.
>
> Besides, that's what you're for. You cook all kinds of fancy Asian stuff
> from scratch, dontcha?

i'm not sure about 'fancy,' but i do cook a lot of atir-fries and such, and
usually do what sauces i require from scratch. it's not that hard.

i do make my own teriaki sauce though:

teriaki sauce:

1/3 cup soy sauce (kikkoman is good)

2 tbs mirin

2 1/2 tbs cider vinegar

2 tbs brownulated sugar

1 1/2 tbs chopped ginger root

1 tsp chopped garlic (i use the nasty stuff from the jar)

1/2 tsp sesame seeds (optional) (would probably be better toasted, but
i'm too lazy)

* * * *

in a small saucepan, mix ingredients together and bring to a boil. lower
heat and simmer gently for around 10 minutes. strain, put into a bottle
and keep refrigerated. should last approximately forever, unless you like
it, as i do.

the mirin (sweetened rice wine) used to be somewhat hard to find, but i see
it in the grocery now. it keeps well.

this version of teriaki is very good, and a lot cheaper than the bottled
stuff. i use it as a marinade for pork or beef in stir-fries also.

your pal,
blake

aem wrote:

> The marinade sounds good, though I'd have added some rice wine or
> sherry to it. With already seasoned vegetables and chicken with that
> long marinade, why did you need to add bottled sauce? -aem

Why'd she have to add water?

"Goomba" > wrote in message
...
> aem wrote:
>
>> The marinade sounds good, though I'd have added some rice wine or
>> sherry to it. With already seasoned vegetables and chicken with that
>> long marinade, why did you need to add bottled sauce? -aem
>
> Why'd she have to add water?


Because this was six chicken legs and six chicken thighs in a deep pyrex
baking dish and there's no reason to use *all* of my soy sauce for a
marinade. Discovered early after I did so a few times.

Goomba wrote:

> aem wrote:
>
> > The marinade sounds good, though I'd have added some rice wine or
> > sherry to it. With already seasoned vegetables and chicken with that
> > long marinade, why did you need to add bottled sauce? -aem
>
> Why'd she have to add water?


To make it more booooooooring than it already was...


--
Best
Greg