RE: [CH] What went with the chicken
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Mon, 04 Oct 1999 07:14:41 -0700
Chinese cabbage - its shaped more cylindrical than round - if you can't find
any, regualre head cabbage will work
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
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> ----------
> From: Pieters, Rob
> (NL01)[SMTP:Rob.Pieters@netherlands.honeywell.com]
> Reply To: Pieters, Rob (NL01)
> Sent: Monday, October 04, 1999 12:47 AM
> To: Doug Irvine; Chile-Heads
> Subject: RE: [CH] What went with the chicken
>
> Doug,
> What's Bok Choy?
> I've never heard of it before, and I do want to give your curry a try
> (love
> curries), specially when it's becoming to a diner.
> I always serve naan bread too as a side dish.
>
> Hot regards
> Rob
>
>
> > ----------
> > From: Doug Irvine[SMTP:dougandmarie@home.com]
> > Sent: vrijdag 1 oktober 1999 15:50
> > To: Chile-Heads; Deb deForest
> > Subject: [CH] What went with the chicken
> >
> > Well for the edification of Deb and whomever else, this is what I served
> > along with the chicken curry....Baby Bok Choy in Oyster Sauce
> > 4 baby bok choy, or morre if hungry...this serves two, none left!
> > 1/4 cup chicken stock
> > 2 tbls oyster sauce
> > 1/2 tsp smoked hab powder( Jim Campbell's)
> > 1 garlic clove minced fine
> >
> > Wash, and cut bok choy in half, lengthwise, check for dirt in the
> > middle, and dry on paper towel. Get a wok to sizzle add a little peanut
> > oil, and stir fry the garlic , quickly . Add the stock, oyster sauce and
> > hab powder, then place the bok choy in this, large end down, let green
> > leaves stick out of the sauce, and turn off heat, and cover
> > wok....That's it..Do Not Over Cook! Gently remove bok choy to a platter,
> > with tongs, keep warm, and reduce the stock, then drizzle it over the
> > veggies...serve with whatever else you are having, like that chicken
> > curry, and fried rice, plain rice, whatever....Cheers, Doug in BC
> >
>