Hello everyone

[wellfoodrecipes]

Hello everyone, I am wellfoodrecipes. I enjoy cooking Chinese cuisine, mostly various stir-fried dishes, such as broccoli and carrot stir-fry with meat, potato and onion stir-fry with meat, and so on. Of course, there's also dishes like tomato and egg noodles. Sometimes, I even get creative and cook some complex dishes, like potato stir-fried with chicken (such dishes can be challenging to get the cooking time just right, and it can turn out really bad). I hope to communicate with everyone more and create delicious food together.

 

 

This is my broccoli and carrot sauté

[TdeV]

Looks delicious, @wellfoodrecipes. Is the potato raw when it goes into a stir fry? If so, how small do you chop it? (I'm wondering how such a long cook item gets done). Always lots to learn.

 

Folks here are mostly friendly, humourous, and tough on one's pocket book!

 

Welcome to eGullet.

[Alex]

And looking at the keyboard, I'm guessing you like gaming.

[liuzhou]

1 hour ago, TdeV said:

Is the potato raw when it goes into a stir fry? If so, how small do you chop it? (I'm wondering how such a long cook item gets done). Always lots to learn.

 

Obviously I can't answer for @wellfoodrecipesbut potatoes are not actually very common in Chinese cuisine. They have long been looked down on disparagingly as poor peasant food. That is changing slightly, but very slowly. I can only think of one stir-fried treatment, which is also the most common treatment*. The potatoes are slivered like the narrowest shoestrings you can manage along with carrots similarly slivered, then stir fried with chilli and maybe slivered scallions or Chinese chives and finished with white rice vinegar. Served with other dishes as a sort of side.

 

Here are some I inexpertly made and photographed a while back. The potatoes do cook very quickly.

 

 

* Apart from McDonald's and KFC's fries.

Edited September 1, 2023 by liuzhou
typos (log)

[liuzhou]

Here (centre) are the potato slivers in my delivery dinner today.