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Ok, I have shown that I can now make Dou Miao (lots on that page, do a search for it) in my wok on the grill. Awesome stuff.
I also continue to make a kick ass beef & broccoli, but that's not new. Well, it's new in that I haven't done it since I moved in, as the grill I need for it was broken last summer and it gets dark too early to use the grill for woking outside of daylight savings time. Also, rain is an impediment.
Here's the recipe:
SAUTEED DOU MIAO WITH GARLIC
Serves 6
1/4 cup vegetable oil
6-8 large garlic cloves, crushed and peeled
1 pound dou miao , preferably large
teaspoon salt
cup water
1/4 cup oil IS quite a bit, but that turns out to be pretty close to what I used. It really soaks it up; I will have to try to use a little less. Definitely use as much garlic as you can stand, and 1 tsp salt may not be quite enough.
I also continue to make a kick ass beef & broccoli, but that's not new. Well, it's new in that I haven't done it since I moved in, as the grill I need for it was broken last summer and it gets dark too early to use the grill for woking outside of daylight savings time. Also, rain is an impediment.
Here's the recipe:
SAUTEED DOU MIAO WITH GARLIC
Serves 6
1/4 cup vegetable oil
6-8 large garlic cloves, crushed and peeled
1 pound dou miao , preferably large
teaspoon salt
cup water
1/4 cup oil IS quite a bit, but that turns out to be pretty close to what I used. It really soaks it up; I will have to try to use a little less. Definitely use as much garlic as you can stand, and 1 tsp salt may not be quite enough.
