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Thread: "Stir Fry" question.

  1. #21
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    I have seen some recipes that recommend actually making a stock of the usual aromatics (scallion, ginger, garlic) and using that as a sauce base together with the usual addins... haven't gotten around to trying....

    @Noodle Soup now I'm super envious (about the Chengdu training)...

    @aboynamedsuita isn't that more suitable to something like a Jalfrezi (which, of course, is a stirfry) than chinese-american?


  2. #22
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    Quote Originally Posted by Noodle Soup View Post
    Sichuan pepper, I haven't found many Americans that like 'hot and numb" as part of their flavorings. That was one things I learned in Chengdu I had to save for nights when I was cooking alone.
    I can buy it in 3 grades, I buy the medium. I let it steep in the sauce then strain it through a chinois, the finest particles make it through, the bigger pieces don't, and it gets plenty of the flavor. I wasn't told once when they brought the top grade and it was used, some of the guests were indeed alarmed from the overwhelming salivation.


  3. #23
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    And be careful with commercial made "prickly oil", that stuff is, for some reason, far more potent than just frying up some szichuan pepper in oil yourself....

  4. #24
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    Quote Originally Posted by LifeByA1000Cuts View Post
    I have seen some recipes that recommend actually making a stock of the usual aromatics (scallion, ginger, garlic) and using that as a sauce base together with the usual addins... haven't gotten around to trying....

    @Noodle Soup now I'm super envious (about the Chengdu training)...

    @aboynamedsuita isn't that more suitable to something like a Jalfrezi (which, of course, is a stirfry) than chinese-american?
    I'm a true disciple of Fuchsia. My instructor over there thought I was nuts when I insisted I wanted to see the huge sharpening stone in the school courtyard she used when she was a student.

  5. #25
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    Quote Originally Posted by Noodle Soup View Post
    Sichuan pepper, I haven't found many Americans that like 'hot and numb" as part of their flavorings. That was one things I learned in Chengdu I had to save for nights when I was cooking alone.
    I love the slightly tingly taste.
    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  6. #26
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    @Evilsports seriously, try drypot.


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