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  1. [mod hat] Although thread drifts are inevitable, let us at least try to stay on the stated topic? [/mod hat]
  2. No. All topics are automatically un-approved upon creation. The Moderators will comb through the forum regularly and sort out the ones that should be approved.
  3. [mod hat] Please be reminded that this thread is meant for material restricted to aired episodes only. If you are reading the book, and you have general questions, you should probably seek out the book-related forums. There are plenty of material that are in the book, but which are not in the aired material. [/mod hat]
  4. If imitation is the sincerest form of flattery, then I am well and truly flattered.

  5. is learning the new board.

  6. [color="#FFA500"][b]Four Season Stir Fry (vegetarian)[/b][/color] [u]Ingredient[/u] Dried Shiitake mushrooms, about 6 to 10, depending on size and preference. Celery, 2 ribs Carrot, 1 whole Bean Sprouts 2 to 3 cups Corn Starch 2 teaspoon Vegetarian oyster sauce* 2 tablespoon 2 to 3 slices of fresh ginger* * For non-vegetarians, you can use the real oyster sauce. You can find vegetarian oyster sauce at most Asian supply stores. You can also substitute it with 1 tablespoon black bean sauce (doa ban jian), which might be easier to find. * The ginger is optional. * The exact amount for each ingredient isn’t that important, but try to keep it 1:1:1 for the 3 vegetables, and you can use more or less of the shiitake depending on taste. [u]Preparation[/u] Have all ingredients ready before starting the stir fry. 1. Break off the stem part of the dried shiitake mushroom and soak mushroom in [b]cold[/b] water for 30 min. You can prep the other vegetables when this soaks. Once the mushroom is softened, remove from liquid and squeeze out most liquid, and cut the cap part into strips. Discard the stems (or save them for vegetable stock). Reserve the liquid. 2. Rinse the bean sprouts and let drain. 3. Clean celery rib, then cut at a bias to the main rib. Should have about 3 cups. 4. For carrot, cut it in half length wise first, then section into about 5 cm (2 inch) pieces. For each of these pieces, cut lengthwise again to thin sections. Should be about 2 cups. 5. Mix together the corn starch, half a cup of the mushroom liquid, and the oyster sauce. 6. In a large stir-fry pan or wok, heat 2 tblspoon of vegetable oil over high heat (hottest you can get) until it begins to smoke slightly. 7. Add sliced ginger and stir fry until fragrant. 8. Add mushroom and stir fry for half a minute. 9. Add carrot and stir fry for half a minute. 10. Add celery and bean sprouts. Stir fry for half a minute. 11. Add salt, pepper, and the corn starch mixture. If you are using the oyster sauce, go light on the salt. 12. Stir fry for another minute or until sauce is thickened. Do not over cook. The vegetables should still be crunchy when done. 13. Serves with steamed rice for 4 to 6.
  7. Fish stir-fry, inspired by Korean cuisine Ingredients 1 to 1.5 pound of fish* 1 to 1.5 pounds of fresh broccoli* 1/2 tbsp sesame oil 1/2 tbsp of regular soy sauce 1 tsp dark soy sauce* 1/2 tbsp regular granulated sugar 1 tbsp of Chinese or Japanese rice wine 2 cloves of minced garlic 1/2 tsp minced fresh ginger (use power as substitute if you want) 1 tbsp of toasted sesame, ground up (optional) * 1 tsp cornstarch dissolved in 2 tbsp of water * I usually get the frozon fish that is thick cut, white fish with mild flavor. In my grocery store this usually means frozen haddock or cod. Tilapia is too thin to make this work, though. You also don’t want to use expensive fish, since you’re seasoning it a lot. * You absolutely cannot use frozen broccoli in this. No way. * Dark soy sauce is less salty, more sweet, thicker, and much darker in color. You can find it any Asian grocery store that sells Chinese items. If you don’t want to go to the trouble, just skip it. * To make this, toast the sesame seeds gently in a small frying pan on medium heat with out oil. Once they start to turn a caramel color and you can smell the fragrance, remove from heat and cool. Grind up using either pestle and mortar or any electronic gadget you have on hand. Preparation 1. Thaw the fish gently. I typically take it out and use the defreeze setting on the microwave for half the weight of the fish, take it out, and let it finish thawing at room temperature. You can also thaw the fish the night before by taking it out and putting it in the refrigerated section. 2. Once the fish is thawed, cut into large cubes, about an inch in size (or 2.5 cm for Euros). Since the fish will break down a bit in the stir fry, if you cut it too small now you’d get a lot of fish flakes and not much fish meat at the end. 3. Season the fish with everything except cornstarch. Toss evenly and set aside. 4. Start a big pot of water boiling for your broccoli. While waiting for it to boil, trim and cut the florets of the broccoli. 5. Once water is on hard boil, throw in a generous pinch of kosher salt and add 1 tbsp of oil. Throw in the broccoli and let cook for no more than 3 minutes. Then drain and let cool. You can blanche it if you want (submerging it in ice water) but it’s not needed. 6. In a large stir-fry pan, heat up 1 tbsp of granola oil (or other oil with no flavor) over high heat. When oil begins to smoke, add the fish and then stir fry over high heat for about 1 minute. Be gentle and not break the fish apart too much. 7. Add drained broccoli and the cornstarch liquid and stir fry until the sauce is slightly thickened and the fish is cooked through. The broccoli should still be crunchy and not mushy. About 1 to 2 minutes. 8. Remove from pan and serve over white or brown rice.
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