Text 539, 96 rader
Skriven 2006-04-18 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LAKSA  60417
====================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> 4 TB Chinese parsley (finely
 JW> chopped)

 GJ> I presume that is coriander, using the old British name?

Yes. Also known as cilantro.

 JW> 4    pieces Chinese long beans

 GJ> I don't recall long beans/yard-long beans/sitao as being Chinese.

I understand they are native to both China and southeast Asia.

 JW> 1/8 c  Maui onions (finely JW> chopped)

 GJ> Are these native to Hawaii, or is that just a local name?

They are a mild variety of the common onion, like Walla Walla or
Vidalia. All it means is they were grown in a low sulphur soil.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CS) Stir-Fried Long Beans, Chinese Style
 Categories: Sides, Chinese
      Yield: 4 servings
 
      1 bn Long beans
      1 tb Oil
      4 sl Ginger
      1    Garlic cloves; bruised
      1 tb Light soy sauce
      2 tb Water
    1/2 ts Sugar
        dr Sesame oil
 
  Wash the beans, dry them and snip off stem ends. Cut into bite-sized
  pieces. Heat oil in a wok and fry the ginger and unpeeled garlic clove
  for 1 minute. Add the beans and stir-fry for 2 minutes on high heat.
  Add soy sauce, water and sugar, toss to mix, t en cover and simmer
  for 2 minutes. Sprinkle sesame oil over and serve at once while they
  are still crisp.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD
  By: CHARMAINE SOLOMON, with NINA SOLOMON
  
  Scanned/Edited by: KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Helene Siegel's) Long Beans With Garlic And Chiles
 Categories: Chinese, Chilies, Nuts
      Yield: 4 servings
 
     12 oz Chinese long beans or green
           Beans
  1 1/2 tb Peanut oil
      3 lg Garlic cloves; peeled and
           Slivered
      1 ts Coarse salt
      3    Dried red chiles; cut into
    1/4    " lengths
    1/3 c  Chicken stock
 
  Trim the beans and cut chinese long beans into 2-inch lengths or green
  beans into 1-inch lengths.
  
  Heat the oil in a large skillet or wok over high heat.  Stir-fry the
  garlic for just a second and then add the beans and salt.  Stir-fry
  about a minute, just to coat the beans.
  
  Scatter in the red chiles, pour in the stock, and cook, uncovered,
  until the liquid is nearly evaporated, about 10 minutes.  Just a
  light glaze should remain on the beans.  Serve hot or at room
  temperature.

  Recipe by: Chinese Cooking for Beginners, by Helene Siegel
 
MMMMM
 
 

Cheers

Jim, in Yellowknife




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