Conference rocks::weight_control

    You can prepare low-fat (and very tasty) Chinese food at home, with an
    electiric wok.
    
    It's fast (if you don;t count the 24 hours to marinate the meat you
    use) and very good for you.
    
    The only fat I use is a teaspoon or so of peanut oil for preparaing the
    meat, and even that isn't really necessary, but I do like the smell and
    slight taste of peanuts that it brings to the table.

    Mike, please post your chinese stir-fry marinade recipes!
    
    D!

    Recipes?  I usually wing it based on what the supermarket has.
    
    Typically, the non-meat portion will include bok choy, shitaki mush-
    rooms, carrots, bamboo, broccoli, fresh ginger, snap peas, rice and
    bean sprouts.
    
    The meat I use is either beef or pork, trimmed to remove all fat.  I
    usually buy a top round steak or pork loin.  This is the part that re-
    quires the most preparation; the meat should be marinated for at least
    24 hours.  I use Joyce Chen marinating sauce and fresh ginger to mari-
    nate the meat.  I prepare about 6 oz of meat per meal, which, the way I
    make them is usually 2 good sized plates of food.
    
    To cook, get the wok (I use a teflon coated electric wok) out.  I put
    1-2 teaspoons of peanut oil in the wok, then smear it with a finger to
    cover the cooking surface.
    
    Start the rice cooking.
    
    Add meat to wok, along with some marinade sauce, cooked covered for
    about 5 minutes, or until tender.  Remove meat, drain wok, wipe dry
    with a paper towel.
    
    Start wok heating again.  Add carrots (sliced thin), then broccoli,
    then bok choy (sliced thin, but not as thin as the carrots), then bam-
    boo, then snap peas, then bean sprouts, finally mushrooms.  (the
    veggies all require different amounts of cooking time, the carrots
    require the most, the mushrooms the least).  Add any seasonings you
    want here.  I usually add a pinch or two of salt and that's all.
    
    In about 5 minutes, the veggies are ready (cooking time may vary, de-
    pending on how crunchy/soft you like your veggies) and you can combine
    it all into a meal.
    
    The only fat in the meal is from th meat chosen and the peanut oil that
    is absorbed into th emeat during cooking (not much, but the meat picks
    up the smell which I really like).

    Tha's okay, I never follow a recipe for stir-fry veggies and such -
    whatever strikes my fancy and/or what is lying around the frig.
    
    I was just wondering about the marinade - I've used commercial
    sauces/marinades but I prefer to make my own, thought maybe you made
    your own.
    
    As far as commercial sauces, I've never had Joyce Chen but I really
    like House of Tsang Spicy Szechuan sauce.  (Sold in the produce section
    of supermarkets).  
    
    I don't use a wok, either.  Just a teflon pan on the stove.  (I have a
    wok but it isnt electric and isn't teflon, and my stove and the wok
    don't get along...)
    
    D!

    
    I usually marinate with a combo of Ginger Flavored Soy/Worcestshire
    Sauce/A little Red Wine Vinegar and water. But only for an hour or less
    
    I'll definetly have to try 24 hours next time!
    
    I also like House of Tsang  (Ginger flavored Soy Sauce, Szechuan
    Spicy Sauce, and Saigon Stir Fry) But if you look at what it contains
    and see the thickness you know it must be loaded with fats and sugars
    
    But it does taste great!
    
    
    
    Also I always notice in nice chinese restaurants  "Milk Fed Chicken"?
    is this why I can never duplicate the moist/soft chicken in my dishes?
    cna you purchase this anywhere?
    
    Thanks
    
    BS

        is this why I can never duplicate the moist/soft chicken in my
        dishes? cna you purchase this anywhere?
     
    There was a discussion of this in the COOKS notesfile.   I don't
    remember what the verdict was, but you might want to check in there. 
    Maybe at a Chinese grocery (Chinatown?)
    
    D!

    
    
    ?? so is there such a thing?
    
    I'll take a look!
    
    thanks
    
    Bill

	D!,

	I use various marinades for my stir fry. 

	Basic:

	1/4-1/3 cup soy sauce
	1/4 cup worcestershire sauce
	1/4 cup white wine/sherry/whatever wine there may be in the house
	1 garlic clove
	ginger

	I like to let the marinade sit a while, then strain out the garlic
	and ginger before pouring over the meat.  It works best with beef or 
	pork, and I only usually marinate for 1/2 hour or so

	Teriyaki:

	Add brown sugar to the above (to taste, I usually start with 2 teaspoons)
	Straw mushrooms really grab the flavor in a good teriyaki, btw

	Pineapple/soy:

	1/4-1/3 cup soy sauce
	dash of garlic powder
	Pineapple juice (to make 1 cup total) - I use the juice from a can
		of pineapple chunks, then add the chunks to the stir-fry
	brown sugar to taste (usually about 1 TBSP)

	Works great with chicken