Wok this way. The Chinese food thread.

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

impossible!: Sep 18, 2000; Sic semper tyrannis

First of all, thanks to Gravity and all the contributors for this thread. It's a tremendous introduction and resource, and helped me get over my fear of my wok. The shredded pork with Sichuan garlic sauce was killer. Holy crap.

Secondly, if wrestling with a dining partner with some hang ups, is there any real alternative to oyster sauce? Are the vegetarian oyster sauces worth exploring? Their texture and aroma seem to be a big compromise. How about leaning on something like additional soy sauce and maybe a little hoisin sauce for something like PorkFat's beef and broccoli recipe?

# ¿ Jul 14, 2011 17:20

Adbot: ADBOT LOVES YOU

# ¿ May 4, 2024 07:59

impossible!: Sep 18, 2000; Sic semper tyrannis

GrAviTy84 posted:

Hey, I think I'll contribute to this thread again!

Mapo Tofu

Mapo Tofu is easily my favorite Sichuan dish. Thanks for this. I'll be making it just shy of "immediately."

# ¿ Aug 6, 2011 04:07

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.