Text 10331, 79 rader
Skriven 2007-01-10 21:19:00 av JIM WELLER (1:123/140)
Ärende: Re-send 4
=================
Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 4                                            Date: 06 Feb 206  01:28:15
  From: Jim Weller                                   
    To: Burton Ford                                  
  Subj: Rant 837
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Burton Ford to Dave Sacerdote <=-

  ml> . . .he insists that this mixture "tastes like sue gar."

 B4d> I have searched, but can't find sue gar.  Nor will Babel
 B4d> fish translate it.

 sas-> It's a type of fish, distantly related to the dum bass.

 BF> I have a distinct feeling my leg is being pulled
 BF> "sue gar" still looks like a Chinese dish to me.
 BF> Won't all you smart alecks be stunned when Michael posts a recipe
 BF> for it!

I learned all my Chinese from dubious takeout menus but I'll take up the
challenge anyway. Su means vegetables and Gar means family. So Su Gar
would be family style vegetables as opposed to high falutin' Imperial
style vegetables. (Either that or it means "please tip the waiter
generously".) So I give you....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stir Fried Mixed Vegetables (might just be Su Gar)
 Categories: Chinese, Vegetables
      Yield: 4 servings

      4    Dried Chinese mushrooms
    1/2 c  Water
      1 ts Dark soy sauce
      1 ts Sesame oil
      2 ts Sugar
      3    Stalks celery
    1/4 md Cabbage or white chinese
    Cabbage
    Few leaves of mustard greens
    -Or spinach
      1 sm Lettuce
      3    Spring onions
      1    Clove garlic; finely minced
    1/2 ts Finely minced fresh ginger
      1 ts Oil
  1 1/2 ts Light soy sauce
    1/4 c  Water
      1 ts Cornstarch

  Soak dried mushrooms in hot water for 30 minutes. Remove and discard
  stems, slice tops thinly, then simmer in a small saucepan with half
  cup water, soy sauce, sesame oil, and sugar until liquid is almost all
  absorbed. Slice celery diagonally into bite-size pieces, cut white
  cabbage, mustard cabbage/greens, and lettuce into bite-size squares
  and spring onion into short lengths. Fry garlic and ginger in oil over
  medium low heat for a few seconds only. Add stems of vegetables and
  stir fry over high heat for 2 minutes, then add leafy parts and fry 30
  seconds. Add sauce and prepared mushrooms and mix together. Add water,
  bring to the boil, thicken with cornstarch blended with a little cold
  water and stir until it boils and thickens. Serve at once with rice.

  Recipe By: Carol Miller-Tutzauer

MMMMM

Cheers

Jim, in Yellowknife




... Forget it, Jake, it's Chinatown.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 www.docsplace.tzo.com (1:123/140)