>>Point well taken. I'm just going with what this Hungry Ghost has observed as I enjoy and cook the cuisine.<<
I've explored many Chinese dishes in restaurants, and for that matter, many cuisines in general. With Chinese, it can be tricky to navigate across levels of quality, and the spectrum between traditional Chinese vs. Chinese-American styles. I have often heard people complain that the vegetables are undercooked, and not uncommonly that they are overcooked.
With onions and peppers in particular, I want them well cooked because I just don't like the flavor when they're raw or lightly cooked. People who like them raw probably want them less-cooked in a stir-fry.
On the other hoof, I have no problem with sliced ginger in my stir-fry, but Doug wasn't fond of either the taste explosion or the texture, so it's back to dicing on that. I have to admit that garlic and ginger marry better when diced than when sliced.
>>I mainly reserve that for things like broccoli (standard or Chinese), green beans (regular or Chinese long beans), and sometimes cabbage or bok choi, which do much better with some steaming time.<<
I do want to try bok choi, which I have liked in restaurant recipes. I'll try to remember that it likes steaming.
>>Us, too. If we ever get together, I'll gladly patronize any good BBQ joint in the area we meet up in.<<
Should that ever happen, there are -- or were -- two truly splendid ones in the area: Black Dog in Champaign and Smokey's in Charleston.
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dancing_serpent
Re: Cooking note
Date: 2021-02-10 05:41 am (UTC)I've explored many Chinese dishes in restaurants, and for that matter, many cuisines in general. With Chinese, it can be tricky to navigate across levels of quality, and the spectrum between traditional Chinese vs. Chinese-American styles. I have often heard people complain that the vegetables are undercooked, and not uncommonly that they are overcooked.
With onions and peppers in particular, I want them well cooked because I just don't like the flavor when they're raw or lightly cooked. People who like them raw probably want them less-cooked in a stir-fry.
On the other hoof, I have no problem with sliced ginger in my stir-fry, but Doug wasn't fond of either the taste explosion or the texture, so it's back to dicing on that. I have to admit that garlic and ginger marry better when diced than when sliced.
>>I mainly reserve that for things like broccoli (standard or Chinese), green beans (regular or Chinese long beans), and sometimes cabbage or bok choi, which do much better with some steaming time.<<
I do want to try bok choi, which I have liked in restaurant recipes. I'll try to remember that it likes steaming.
>>Us, too. If we ever get together, I'll gladly patronize any good BBQ joint in the area we meet up in.<<
Should that ever happen, there are -- or were -- two truly splendid ones in the area: Black Dog in Champaign and Smokey's in Charleston.