Tip & How-To about Cooktops

Shrimp fried rice ala Mobi

Before we get to the recipe let me go over the reasons why I decided to post this tip: I love food. All kinds of food. This ain't my first dog and pony show. I been around the culinary block. In the past I tried to duplicate Chinese cuisine with limited success because I thought Chinese food came out of a can you drain and heat up then dump on hard noodles and sprinkle soy sauce on. Yeppers I can remember the first time I ever ate Chinese food. It was the year 1963. Kennedy ain't been shot yet. The Cuban missile crisis was in full swing. My neighbors built a bomb shelter on the canal. I ain't makin this stuff up. Latino music was blastin on my AM radio late at night while I felt the warm breeze and smelt the warm salty water spray out of the bay. A family from New York City moved in down the road from us. The dad was a truck driver, the mom was a Jersey hottie (not unlike that nice lady in the cooking show "bitchin kitchen" Yep she talked and acted just like her) who wore tight pants with zippers from her belly button to her bottom. Don't ask me how that worked. One hot summer day over at their house I was introduced to chicken chow mein with crunchy noodles and soy sauce. Prior to that I had never seen or ate anything like that in my life and it was deeelish!! Of course my grandmother who alternated cooked collards or navy beans and cornbread on a daily basis thought that kinda food was demonized. Every thang was demonized with her. We won't go there. Ok maybe later!! LOL The food that day ingrained in my mind the taste of Chinese food forever. Like I said I bought a wok, let it rust, got disgusted in an earlier life, and totally gave up on ever cooking Chinese food; but I didn't ever stop eating it. I always wondered why cooking Chinese at home was so tough. Was it the cooker? The Pan? The technique? Hell no it was the training!! Enter Mr Al Gore's internet!!! Hello YOU TUBE !!! Need I say more? Well yeah, but right now I want another beer: Stir Fry Particular: Ingredients: 2 tablespoons olive oil 1/4th cup cleaned cooked shrimp thawed with tails removed. 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tablespoon Soy sauce 1 Tablespoon Oyster sauce 2 cups cooked rice 1/4th cup finely chopped carrots 1/4th cup finely chopped celery 1/4th cup finely chopped onion 2 large eggs 3 finely chopped green onions Directions: Add olive oil to hot pan. add the finely chopped carrot,celery, onion and some of them chopped green onions. Cook for 3 minutes. Add 2 scrambled eggs and cooked shrimp. Cook for 3 or 4 minutes. Alternate into the pan the rice and the spices, stir that food! Add Oyster sauce. Add the soy sauce. Dump on the rest of them green onions and stir fry another minute. Place in covered dish. Note: It takes about 5 to 7 minutes tops so you gotta have your ingredients lined up and ready. Move the food to a large cover-able dish. Clean your mess. By that time the food will be just right. I was able to prepare this on a Wok I purchased with the money I made on FixYa. Special thanks to: Cooking with Kai on YouTube Friday night I was bound and determined to make a tiny delight. It is an eggplant/ground pork dish. It was awesome, but I feel like I should have used smaller pieces than suggested in the video I am about to post. I gotta say though this made the eggplant almost have a mushroom taste it was so good. The spices and directions were spot on but the eggplant was a bit underdone on my part. on a lighter note my daughter wanted to make some fried Won tons. We gave it a try using the recently required used wok from Bend,Or. That's right people I now own the nicest used wok I ever seen. This dude has size came with the utensils and a lid. Even a ring!. We used won ton rappers and simply applied Philly cream cheese to them. Sealed um and fried um. Oh yea como vah yall ! These were beautamous !!! Last Wednesday night I cooked some sweet and sour chicken wings. I added oil to the wok and heated up oil. I added in my wing pieces and fried them 10 minutes, drained them to paper towel. I cleaned the wok and got ready for phase 2 baby! I added my sweet and sour sauce and partyed on: This is an excellent recipe from Kai. I tried this one and it is a hit : I made some southern fried chicken, dirty rice, mashed taters, turnip greens and cornbread Sunday. I used my cast iron fry pan as always. The wok kept the fried chicken nice and warm. Placed it on the back burner. Yep even being used as just a food holding container it is bad to the bone. Captain's log 11-17-10 Sunday began like any other day in the portable city. It was dry and nice, not too cold, My Auburn tigers just won the SEC west crown. As usual I did my greens and turnip thing. I held out my dark meat and a couple of wings to shift gears into a new phaze people: KFC That's right people, Korean fried chicken. I dumped my chicken frying oil into the Wok. I dipped them pieces of chicken in cornstarch with seasoned salt added. I fried em 4 pieces at a time for 10 minutes total. Here is the kicker: In a big stainless bowl I added half a cup of sugar, 2 tablespoons of lemon juice, 2 teaspoons of Sambal Oelek, and 1/4th cup of ketchup. Stirred it up good. As the pieces were coming out the wok I added em to the Sambal sauce. This tasted BETTER than the BEST Buffalo wings I have ever had!!! Wok on! You might wonder where I got the spicy chili paste from. Asian market baby! Right here in Mobile on Azalea road! I got this recipe off the www world wide web and it along with some more videos is HERE Captain's LOG 11-19-10 PEOPLE!!! Tonight I did what I want to call a 5 spice Cornish delight. For the sauce I used some homemade beef broth made with the pan drippings from a T-Bone steak I cooked last night and the broth left over from wed nights Moo Goo throwdown. To a third cup of that I added 2 tablespoons soy sauce, 1 tablespoon corn starch, 1 tablespoon oyster sauce, 1 teaspoon sesame oil ,1 teaspoon dark soy, 1 teaspoon fish sauce, 1 /8th teaspoon five spice powder, and a dash of sambal. Stirred that sauce well. I chopped up the leftover chicken (about a cup of boned cornish game hens I had left over from tuesday) and heated it in the wok with a little ginger and garlic minced fine. Then I pulled that out for a sec and tossed in the oiled pan some finely chopped carrot, broccoli, bell pepper, and green onions, about a cup in all. I cooked that till the veggies were tender and added a wee bit of my homemade beef broth and the chicken. I shoved all aside in that pan and slowly added in my sauce till it thickened. I made some rice to go with it. I gotta say that five spice powder is one of them Chinese cooking secrets! I put just a hint into the recipe. It was awesome!!!! That is all. Party on!!! Yeah Baby!! LOL

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Hi rvaidyhome,

Please read my below Tip on how to fix the problem:

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If it does not solve your problem, I'd suggest replacing the ignition switches.

Kind Regards

JEDEMEYER1

* If you found this solution helpful, please rate it

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Hi hjaragon,

I believe your ignition switches have come in to contact with either water or moisture.

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If it does not solve your problem, I'd suggest replacing the ignition switches.

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Hi nschulman,

I believe your ignition switches have come in to contact with either water or moisture.

Please read my below Tip on how to fix the problem:

GAS KITCHEN APPLIANCE CLICKING SOUND...


If it does not solve your problem, I'd suggest replacing the ignition switches.

Kind Regards

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* If you found this solution helpful, please rate it

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Hi madpottery,

I believe your ignition switches have come in to contact with either water or moisture.

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GAS KITCHEN APPLIANCE CLICKING SOUND...


If it does not solve your problem, I'd suggest replacing the ignition switches.

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* If you found this solution helpful, please rate it

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