Thanks, phatch, i was wondering why my stir fry tastes good but i have such a problem with the meat sticking all over the wok and not coming out even. I probably won;t deep fry the meat first,anyway, but at least i know it;s not my bad technique.
I would love to know how to make take out fried rice (with pieces of that red pork in it) and also egg rolls.
Here in rome, the chinese restaurants all have the same menu too, but they;re awful, greasy, and few vegetables. I imagine the combinations are more like chinese home cooking, one veg in a dish, rather than three or four or more. At least that's what joyce chen explained in her old cookbook (anybody remember joyce chen?). In fact they make fried rice here like she says the chinese do at home, just egg, scallions and maybe peas and a bit of ham. Not the complex thing you get in the states, that;s brown, (the one here is white and yellow) and all those nice crunchy bits.
And i remember when joyce chen introduced spring rolls, rather than egg rolls. They have them here. But i love egg rolls, with all that crunchy stuff, little pieces of meat and all kinds of stuff in thyem.
anyway, thanks  |