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To: leaning conservative

i can tell you when i started this little project of mine on how to make a good stir fry at home a lot of recipes for called for oyster sauce-it wasn’t only til I actually added it that you got a real flavor out of anything= but be forewarned- it’s thick and it’s strong & you’ll need to cut it.
personally? it’s really delicious! I’ve eaten bad chinese from a take out in my neighboorhood- let’s say “bad”= uninspired. I thought why not try to economize and replicate? & hey- i don’t go for type of rice they use in these joints- It’s easier to steam some Jasmine Rice (DEER BRAND) in the rice cooker. I’m a sucker for Jasmine Rice. Ever see that 20lb with the zipper in a brown fabric bag with handle and pic of the deer on the front? I’m a sucker for Jasmine rice that’s why I gave up eating potatoes (lol)

Dont buy pre/par boiled rice in large amounts as a lot of Asian markets put this on their shelves.
Buy regular rice like the Deer Brand & check to see what date it was harvested- the older the rice grain the better because it hardens just by sitting & it steams out great you can steam out this particular brand double the size +1/4 of the raw grain light & fluffy.


71 posted on 07/27/2016 4:46:10 PM PDT by thesligoduffyflynns
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To: thesligoduffyflynns

Let me ask you, when I make my marinade I use soy sauce, garlic, ginger, Brown sugar, lemon juice & a little hot sauce. How much oyster sauce should I add?

Also, I have been contemplating a rice cooker. What kind d do you have? Thanks!


75 posted on 07/27/2016 5:34:34 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: thesligoduffyflynns

Please check out post #75, I asked several questions.


122 posted on 07/31/2016 9:12:15 AM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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