Fog and Bomb Ass Shit
By 5:00 pm last night I had a line of ache right across my shoulders, from tensing up at the computer all day. Ernie picked me up and bought me a drink at Fries and Peanuts while we waited for Owen to get off work. We chatted to Teri and Brian and bought Owen a lemonade when he got there. Then we tumbled home and Owen made a valiant effort to get us to order him a Papa Del's pizza. It had worked the night before. I had dinner planned but when Ernie read out loud from the News-Gazette that Papa Del's was turning off its pizza ovens the next day and fresh pizza wouldn't be available for a month or so until the new place opens....well Owen froze like a squirrel crossing the road sometimes does, and stared at us in terror...."WHAT? OH MY GOD! WE'VE GOT TO ORDER A PIZZA!" So we laughed and got a pizza...and damn it was good. I was not getting one last night though so Owen's pleas fell on deaf ears.
We don't eat beef much but we had a bit of sirloin in the refrigerator so Ernie sliced it up for stir-fry and I mixed up a sauce. I've started doing stir fries more often because it seems to be an easy way to get vegetables into Owen. Last night I was kind of lazy and just did broccoli and snow peas. I usually wing the sauce...sometimes it works better than other times. Last night I actually followed a recipe for the sauce (I KNOW) and it was crazy good. I just mixed it up in a jar and it makes enough so that you can have it on hand. The recipe said it lasts up to four weeks! I'm delighted with it.
REAL CHINESE ALL PURPOSE STIR FRY SAUCE
www.recipetineats.com
TOTAL TIME
2 mins
All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.
Author: Nagi | RecipeTin Eats
Recipe type: Noodles, Stir Fry
Cuisine: Asian, Chinese
Serves: 1½ cups
INGREDIENTS
1/2 c soy sauce
¼ c soy sauce
½ c oyster sauce (sub with hoisin for vegan)
¼ c Chinese wine (or sherry)
¼ c cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil
1 tbsp ground white pepper
It's worth clicking onto the actual recipe for some more comments. She actually uses half light soy and half dark soy but I didn't have that. She suggests other additions and what dishes to make with it as well. I also added a good quirt of Sriracha. I haven't been completely off base when I've made it up before but this one has the perfect balance and that makes a hell of a difference. I believe Owen's words of praise were, "That's some bomb ass shit Mom but if I can make a suggestion, maybe more peppers and less broccoli" and I got a kiss. Not bad. Not bad.
Beautiful fog last night too.