| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Frugal02 |
1 |
Servings |
INGREDIENTS
|
|
=== Hints for Proper Chinese |
|
|
Chowing === |
|
|
stir-frying |
INSTRUCTIONS
Always have everything totally prepared, chopped, mixed, sliced,
before you turn on the wok. Heat the wok first, then add the oil and
ingredients. "Hot wok, cold oil, foods won't stick." If using an
electric stove rather than gas leave the burner on high and control
the heat by moving the wok off and on the burner. 3 . Use fresh
ingredients as often as possible. 4. Do not overcook the food. 5.
Serve the dish the moment it is done, no matter what is going on at
the table. An old Chinese proverb says, "A man should wait for the
dish. The dish should never wait for the man." Information Source: THE
FRUGAL GOURMET by Jeff Smith From the 06-05-1991 issue - The
Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994
Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”