Monday, November 12, 2007
I have written here before about trying to keep Chinese noodles from clumping together. You simmer them, drain them, and keep them soaking in cold water -- but not for too long -- until you need them. But a better option would be to find a brand of noodles that are not sticky; and at last I have. They are Blue Dragon egg noodles. You simmer them for about three minutes. When drained, the linguine-like strands remain slippery and separate.
The vegetables were a less satisfactory aspect of our most recent stir-fry. I do not own a wok, and rarely feel that I need one. But the ingredients the other night included pak choi, which exudes quite a bit of liquid; my frying pan did not reach as high a temperature as a wok would have done, so the liquid took too long too evaporate, and the vegetables stewed rather than fried. Still, with some soy, fish and chilli sauces, along with a little sesame oil, they tasted fine.