Neat. Nice to know I've been mostly doing it right, I didn't know about removing the meat (which I tend to marinade, chilli, ginger, garlic, honey and soy, upping the water content somewhat), but I have been pouring off the juices, usually just before adding the veggies. I've been going on the colour principle forever too, it just looks prettier ;)
One question, I prefer noodles to rice (mostly cause I prefer using chopsticks to eat, and rice and chopsticks infuriate me). Tossing them in during the last few minutes, at roughly the same time as the buk choy is hot I've been doing it, although i have been tempted to empty the wok completely and then do the noodles - suggestions?
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zvi
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Date: 2004-02-06 16:03 (UTC)One question, I prefer noodles to rice (mostly cause I prefer using chopsticks to eat, and rice and chopsticks infuriate me). Tossing them in during the last few minutes, at roughly the same time as the buk choy is hot I've been doing it, although i have been tempted to empty the wok completely and then do the noodles - suggestions?