[ SECRET POST #3147 ]

[case]

⌈ Secret Post #3147 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.


__________________________________________________



02.


__________________________________________________



03.


__________________________________________________



04.


__________________________________________________



05.


__________________________________________________



06.


__________________________________________________



07.


__________________________________________________



08.


__________________________________________________



09.


__________________________________________________



10.















Notes:

Secrets Left to Post: 03 pages, 052 secrets from Secret Submission Post #450.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Cooking failures

[(Anonymous)]

I don't know what spices you're using, but Chinese stir-fries are more about sauces than spices, usually. Soy sauce is a start, but too many people use ONLY soy sauce, which will give you a salty, but still bland stir fry. I flavor mine this way:

garlic and/or onion + red pepper flakes (optional) + soy sauce + oyster sauce + a bit of sesame oil and maybe some chopped scallions to finish.

Saute the garlic, onion and red pepper flakes at medium high first, then add meat and stir until it's cooked through. Then veggies and sauce, stir a bit, turn down the heat and put lid on for 2-3 minutes and check. You'll never be able to get your stovetop hot enough for a proper stir-fry like in a restaurant, this is a compromise.

With marinara sauce, you need fresh garlic and onion, not powder. Saute a bunch of both in olive oil, add your tomatoes and a splash of red wine. Bring to a boil, then turn down heat and add oregano and basil and let it simmer for at least half an hour.