Comments on: Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/ Fri, 09 Jan 2009 22:12:29 +0000 http://wordpress.org/?v=1.5.2 Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients by: Barbara http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21380 Sat, 05 May 2007 01:10:43 +0000 http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21380 Gordon--I love wheat gluten in vegan Chinese restaurants. It is the best stuff. I will be posting about it sometime--I have a few great recipes using it, but haven't gotten around to covering them yet. Chinese food, like Indian food, is one of the most diverse culinary realms to study. There is no way to learn all there is to know. I will never know everything, but it makes me just want to study all the more! Bee--I am glad you are enjoying my blog. I love passing on what I have learned, and I am glad it has helped you. K--Greens are ever so wonderful in Chinese stir fries.Just don't overcook them! Gordon–I love wheat gluten in vegan Chinese restaurants. It is the best stuff. I will be posting about it sometime–I have a few great recipes using it, but haven’t gotten around to covering them yet.

Chinese food, like Indian food, is one of the most diverse culinary realms to study. There is no way to learn all there is to know. I will never know everything, but it makes me just want to study all the more!

Bee–I am glad you are enjoying my blog. I love passing on what I have learned, and I am glad it has helped you.

K–Greens are ever so wonderful in Chinese stir fries.Just don’t overcook them!

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients by: KCatGU http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21273 Tue, 01 May 2007 19:43:21 +0000 http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21273 Thanks for such an amazing post. I have never been brave enough to cook Chinese food with greens before, but now I am determined too. I'll be waiting for the aromatic post before I decide on what to make exactly. Thank you for always broadening your readers horizons. - K Thanks for such an amazing post. I have never been brave enough to cook Chinese food with greens before, but now I am determined too. I’ll be waiting for the aromatic post before I decide on what to make exactly. Thank you for always broadening your readers horizons.

- K

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients by: bee http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21246 Mon, 30 Apr 2007 23:14:24 +0000 http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21246 barbara, your posts are always such an education. i love your blog. barbara, your posts are always such an education. i love your blog.

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients by: Gordon A http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21226 Mon, 30 Apr 2007 09:39:41 +0000 http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21226 Hey Barbara, Thanks very much for such great information. I continue to learn so much from your blog. Totally unrelated but my wife and I went to a very cheap vegan asian resturant in Brisbane's (Australia) China Town precinct in Fortitude Valley. We stumbled upon it by accident and decided to venture in given that there were plenty of customers in there and many of them were asians. Well I have never in my life tasted such amazing asian food and it was vegan!!! Even absolute meat lovers would have enjoyed it thoroughly. The flavour punch was incredible and the menu very different to the same boring things you usually see in chinese resturants. I must try to get a copy of the take away menu to bring home. The trouble is I'm not really sure exactly what I was eating was called in some instances but it was fantastic. And my wife being predominatly vegetarian took forever to decide what to eat because she had an entire generous menu selection to chose from. I thought my chinese cooking was improving quite a lot but after visiting that resturant I realize I have a not even scratched the surface. Cheers - Gordon Hey Barbara,

Thanks very much for such great information. I continue to learn so much from your blog.

Totally unrelated but my wife and I went to a very cheap vegan asian resturant in Brisbane’s (Australia) China Town precinct in Fortitude Valley. We stumbled upon it by accident and decided to venture in given that there were plenty of customers in there and many of them were asians. Well I have never in my life tasted such amazing asian food and it was vegan!!! Even absolute meat lovers would have enjoyed it thoroughly. The flavour punch was incredible and the menu very different to the same boring things you usually see in chinese resturants. I must try to get a copy of the take away menu to bring home.

The trouble is I’m not really sure exactly what I was eating was called in some instances but it was fantastic. And my wife being predominatly vegetarian took forever to decide what to eat because she had an entire generous menu selection to chose from.

I thought my chinese cooking was improving quite a lot but after visiting that resturant I realize I have a not even scratched the surface.

Cheers - Gordon

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients by: Barbara http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21206 Sun, 29 Apr 2007 23:48:43 +0000 http://www.tigersandstrawberries.com/2007/04/28/creating-your-own-foolproof-chinese-stir-fry-step-one-the-main-ingredients/#comment-21206 Steamy--I concur with Persimmon. It is a different variety of gai lan. Cabbage and others of the brassica family of vegetables, of which gai lan is a member, sometimes have white flowers and sometimes yellow. It doesn't seem to affect the flavor of the vegetables, it is just a genetic variance in flower color. I also agree with Persimmon's point that one of the ways to tell if your gai lan is young and tender is to note whether or not the flowers have opened. If they have opened, the stalks and leaves are liable to be tough, and stronger tasting, too. But, I will admit to having eaten some pretty tough and rough-tasting gai lan in my time, because I still like the flavor...just not as much as I like the younger gai lan. Steamy–I concur with Persimmon. It is a different variety of gai lan. Cabbage and others of the brassica family of vegetables, of which gai lan is a member, sometimes have white flowers and sometimes yellow. It doesn’t seem to affect the flavor of the vegetables, it is just a genetic variance in flower color.

I also agree with Persimmon’s point that one of the ways to tell if your gai lan is young and tender is to note whether or not the flowers have opened. If they have opened, the stalks and leaves are liable to be tough, and stronger tasting, too.

But, I will admit to having eaten some pretty tough and rough-tasting gai lan in my time, because I still like the flavor…just not as much as I like the younger gai lan.

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