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I'm going to bump this thread from the land of the dead . First of all, thanks to everyone who responded and for all the tips. I've been working on my stir frying. Lol, it has only taken me two years .
I can now do a decent fried rice that doesn't all glop together :
My version of Moo Goo Gai Pan (I have come to love bok choy):
Pepper Steak:
I've still got a lot to learn. I want to try velveting but have been intimidated so for....one of these days though.
That looks real good Penny!! I too am progressing with Chinese dishes, making Generals and Chili Chicken. I believe velveting is done when deep frying with corn starch. I tried to get my pic on here of my dish but forgot how to attach a pic, sorry.
That looks real good Penny!! I too am progressing with Chinese dishes, making Generals and Chili Chicken. I believe velveting is done when deep frying with corn starch. I tried to get my pic on here of my dish but forgot how to attach a pic, sorry.
Attaching a pic is pretty easy with PhotoBucket, keep trying. I would love to see your pic's and hear more about velveting.
Maybe we can get some Chineesy stuff going here. I've been really into it lately.
I normally get my recipes from the internet as I cook and bake bread. There is a good cookbook, highly rated for Chinese cooking. It is Stir-Frying, To The Sky's Edge by Grace Young. She gives all the basics of wok cooking, wok hay, velveting etc and I like documentation of what I cook and bake for future reference. I got my book from Amazon.
I normally get my recipes from the internet as I cook and bake bread. There is a good cookbook, highly rated for Chinese cooking. It is Stir-Frying, To The Sky's Edge by Grace Young. She gives all the basics of wok cooking, wok hay, velveting etc and I like documentation of what I cook and bake for future reference. I got my book from Amazon.
Rob
I have been reading a lot about her and would love to have her cookbook. She has a website that includes some of her recipes:
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. First of all, thanks to everyone who responded and for all the tips. I've been working on my stir frying. Lol, it has only taken me two years 
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