Notes on a stir-fry
Dec. 16th, 2008 08:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenissimaToday's happy thing: Leftovers from last night's cooking endeavour were more than enough to feed both of us tonight, so all I had to cook was rice.
The dish was a stir-fry featuring chicken, asparagus, reconstituted dried shiitakes, and tofu. Flavorings were onion, garlic, ginger, oyster sauce, soy sauce, black pepper, and crushed red pepper flakes. The tofu was frozen and then thawed to reduce the moisture content, following a suggestion from a magazine, and lightly fried before it was added to the mix.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
aristeros liked the texture with this treatment. I seem to be getting better at estimating seasoning amounts, because I didn't measure anything, but it wasn't too bland (though still pretty mild).
[Edited to add: Re-reading my entries about food, I notice this was very similar to the stir-fry I wrote about four months ago, but it turned out better this time.]
The dish was a stir-fry featuring chicken, asparagus, reconstituted dried shiitakes, and tofu. Flavorings were onion, garlic, ginger, oyster sauce, soy sauce, black pepper, and crushed red pepper flakes. The tofu was frozen and then thawed to reduce the moisture content, following a suggestion from a magazine, and lightly fried before it was added to the mix.
aristeros liked the texture with this treatment. I seem to be getting better at estimating seasoning amounts, because I didn't measure anything, but it wasn't too bland (though still pretty mild).[Edited to add: Re-reading my entries about food, I notice this was very similar to the stir-fry I wrote about four months ago, but it turned out better this time.]
