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Stir fry homerun

BrownieBrownie Posts: 1,023
edited June 2012 in Seafood
My second time with the wok went great. We really enjoyed this recipe. Thank the lord my wife won't ask for chinese take out. (not so good in my town)
Here's a link to the recipe
Next time I will let the sauce thicken much more than I did because adding the cabbage and peas added a lot more liquid to it.
The shrimp seemed to cook before they touched the wok, and the tasted wonderful being fried with minced garlic, ginger root, and crushed red pepper.

Comments

  • Richard FlRichard Fl Posts: 8,159
    Nice cook!  Next time try cooking the main ingredients in batches and removing to another area, then make the sauce and add everything back into the wok.  your liquid problems will no be.
  • Doc_EggertonDoc_Eggerton Posts: 5,077
    I have tended to make mine too juicy.  My brother gave me a lesson last time I was over at his house, on how a little less is better.

    The bottom line is how did it taste.  We're not in a judged competition (at least not most of us) with our cooks.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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