Quote from: ford on April 12, 2013, 12:41:29 PM
I'm attempting stir fry tonight...with scallops.

This will only end in tears.

Ah yeah, scallops are pretty difficult to stir-fry. If you directly put them into hot oil, they become as hard as stone. May I give you a few tips?

Sometimes scallops can have a small hard string of significantly different color (depending on the manufacturer). Remove it before doing anything else.

Rinse in boiling water for about 3-5 mins (depending on the size of the scallops) to achieve an equal temperature throughout, until it cracks when gently pressed.

Remove water. Put cooking oil in wok, and stir-fry everything else of your designed dish (e.g. green onion, garlic, ginger, green peppers, etc.), and put spicy ingredients into the wok just like as if you have forgotten the scallops. Scallops tend to shrink when cooked, so they must be the last one which is put into the wok.

Normally, add a small amount of starch suspended in water (don't use flour instead) to make the mixture sticky, and improve its taste.

Quickly stir-fry for less than half a minute. Move all to a dish.

Its done.

I have found a video, sorry you might not understand the explanations, but you can see what the man does. Explanations are actually almost the same as what I have listed above.

www.tudou.com/programs/view/ud7uL8wYceA

Prawns stir-fried with broccoli and carrots 三鲜虾仁. Lamb soup. Rice. Honeydew melon.

Leftover lamb curry

Quote from: sylvannus on April 12, 2013, 06:35:22 PM
Ah yeah, scallops are pretty difficult to stir-fry. If you directly put them into hot oil, they become as hard as stone. May I give you a few tips?

Sometimes scallops can have a small hard string of significantly different color (depending on the manufacturer). Remove it before doing anything else.

Rinse in boiling water for about 3-5 mins (depending on the size of the scallops) to achieve an equal temperature throughout, until it cracks when gently pressed.

Remove water. Put cooking oil in wok, and stir-fry everything else of your designed dish (e.g. green onion, garlic, ginger, green peppers, etc.), and put spicy ingredients into the wok just like as if you have forgotten the scallops. Scallops tend to shrink when cooked, so they must be the last one which is put into the wok.

Normally, add a small amount of starch suspended in water (don't use flour instead) to make the mixture sticky, and improve its taste.

Quickly stir-fry for less than half a minute. Move all to a dish.

Its done.

Thanks!

Very helpful. They actually turned out pretty good 

Prawns stir-fried with broccoli and carrots 三鲜虾仁. Lamb soup. Rice. Stir-fried jelly ears, shiitake mushrooms, day lily flowers, and fried round gluten 炒素.

For dinner last night we marinated some tofu, and used it to make skewers. We put cherry tomatoes, mushrooms, tofu, egg plant, and garlic. We also grilled some asparagus. We made a baste to put on all of it out of sesame oil, sesame seeds, garlic powder, union powder, ginger and salt. It was a very good meal.

Curries are great for using up left over vegetables and I've been a curry addict for 35 years.Red pepper,okra,green beans,courgette and Quorn "chicken" with butter chicken sauce and basmati rice

Medium rare steak, steamed zucchini and squash, with a side salad (Italian dressing).

I had spinach and feta pizza and some wicked good coffee I made in a French press, I don't see how I can go back to the percolator now.

Quote from: LearnedHand on April 15, 2013, 06:14:27 PM
I had spinach and feta pizza and some wicked good coffee I made in a French press, I don't see how I can go back to the percolator now.

You sure you're from around here? The preferred term is "wicked pissa" you should know that! Hugs, Devlyn

Quote from: Devlyn Marie on April 06, 2013, 11:50:17 AM
Oh, it's simple! You burn extra calories cleaning up the mess from the food that falls off the plate. And from all the running back and forth filling up tiny plates.

This made me lol.

Ima make pasketti with tvp and mushrooms and peppers and stuff in the sauce. Regular black tea to go with it and some toasted garlic seedy yesterday-rolls.

Quote from: big kim on April 14, 2013, 03:38:10 PM
Curries are great for using up left over vegetables and I've been a curry addict for 35 years.Red pepper,okra,green beans,courgette and Quorn "chicken" with butter chicken sauce and basmati rice

I know curry isnt (u.s.) southern at all but the rest of this stuff could easily come out of swamp country or appalachia. Sounds lovely.

Tomato soup then veggie sausage casserole made with baby carrots,brown mushrooms and onion in an ale and thyme casserole sauce

I made chicken quasadillas with sides of home made guacamole and store bought salsa and sour cream. This is a very tasty dish but a little on the fattening side so we don't do it very often.

I normally cook up a series of dishes and then split them up and freeze them in controlled portion sizes. We then reheat the dishes and serve with a small portion of rice and a freshly made salad. This way we have very tasty & healthy  home made dishes which include little preparation (or dishes) and they are a known quantity in the calorie department. Usually once each week I cook up something fresh or special like the quasadillas or steaks on the bbq or grilled salmon etc.

Making grilled chicken breast sandwiches (on buns) with sauteed mushrooms and onions.

Sumai, Thai iced tea, and the best General Tso's Chicken EVER.

Ichiban Sichuan, how I love you...

Jelly bean casserole.  <opens cupboard> Oh no, fresh out of jelly beans! Maybe a pizza, then.

Chicken Waldorf Salad, using shredded skinless poached chicken breast, apples, celery, golden raisins, candied pecans, lemon juice, mayonnaise, Mrs Dash seasoning, FGBP

Went to Golden Corral and had a fat kid party. Ate four chicken legs, six buffalo wings, a salad (piled high), two chocolate covered strawberries, and drank three glasses of diet pepsi.

Back to the diet tomorrow.