- Adwords
|
|
|
chinese cooking Posted by pinklet (1016 days ago) recently in one of the chinese restayrants i ordered stirfried veggies and the offered a mix of diced celery,carrot,button mushrooms and cashew nuts....seasoned with garlic and soy.it was really awsome.i tried making it but did not get the same taste.can anyone give me the recipe for this? (I am based in Hong Kong) Find what you are after in our Hong Kong A-Z Directory  Posted by giggling_gal (1015 days ago) you should have asked the chef on the spot!!! He might have hidden a special recipe for you. (I am based in Hong Kong) Posted by raincatcher (1013 days ago) Tried using chicken stock instead of water. Season with oyster sauce instead of soy sauce only. And last, but not least, add a little sugar to bring out the taste of the veggies and to neutralize the saltiness of oyster/soy sauce. (I am assuming that you went to a Cantonese restaurant and we Cantonese do add a little sugar in a lot of our dishes.) (I am based in Hong Kong) Posted by lianz (1013 days ago) second to raincatcher, oyster sauce tastes better than soy sauce. chinese style is big fire and fast cooking so the vegetables still fresh and crunchy. you can fry the cashew nut first before you add vegetables.You can replace MSG and water with chicken boullion/chicken stock (I am based in Shanghai) Posted by purplelady (964 days ago) The key to a good chinese cooking is using gas top stove on very high heat. advisable to used sunflower,soy-bean or peanut oil as it flavours the fish, meat and veggies. Try season it with thai fish sauce. Remember always to put the root vegs like carrots first then the greens. Adding some firm tofu makes it a complete meal cos it's packed with protein ....BON APPETIT to a healthy meal!!! (I am based in Shanghai) Posted by raincatcher (958 days ago) Hmmm.....fish sauce is normally not used in stir fried veges... (I am based in Hong Kong) Posted by purplelady (955 days ago) Hey!! Got to be creative in cooking. Remember cooking is an art of blending. Just like 'Fusion' (I am based in Shanghai) |
