More food near-orgasmia...
May. 14th, 2003 01:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
johnpalmerLeftover Chinese Barbecued Pork fried rice...
If all acts of pleasure are the worship of the Goddess, I think I'm probably earning interest on my worship account....
Recipe: the aforementioned CBP, chopped up.
2 carrots run though a miracle slicer (i.e.: nearly paper thin slices, crosswise),
some frozen peas,
about three cups of cooked rice,
peanut oil seasoned with two dashes of cayenne, three dashes of dried ginger, and two dashes of "Garlic lovers garlic",
and two medium eggs, scrambled.
Turn the heat up high under the pan, stir fry the carrots in some of the oil, add the pork and peas, adding oil as needed, start adding the rice and a few dashes of soy sauce as needed, then open up a well to the bottom of the pan and pour in a small amount of egg, stirring it quickly into a fine-shredded bit of egg that mixes throughout the rice, repeat until egg is done, keep frying until the whole thing is hot, then serve... then have some leftover stuff for lunch the next day, where the pork has had a chance to share its flavor with other stuff.
If all acts of pleasure are the worship of the Goddess, I think I'm probably earning interest on my worship account....
Recipe: the aforementioned CBP, chopped up.
2 carrots run though a miracle slicer (i.e.: nearly paper thin slices, crosswise),
some frozen peas,
about three cups of cooked rice,
peanut oil seasoned with two dashes of cayenne, three dashes of dried ginger, and two dashes of "Garlic lovers garlic",
and two medium eggs, scrambled.
Turn the heat up high under the pan, stir fry the carrots in some of the oil, add the pork and peas, adding oil as needed, start adding the rice and a few dashes of soy sauce as needed, then open up a well to the bottom of the pan and pour in a small amount of egg, stirring it quickly into a fine-shredded bit of egg that mixes throughout the rice, repeat until egg is done, keep frying until the whole thing is hot, then serve... then have some leftover stuff for lunch the next day, where the pork has had a chance to share its flavor with other stuff.
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no subject
Date: 2003-05-14 01:20 pm (UTC)I may be biased, but I do believe you are.
Oh, and Her Cooking Goddess avatar is smilin', too ...