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January 16, 2009





Looks great!

When I make stir-fry, I always add some corn starch at the end to thicken up the liquid. I don't measure it, but it's maybe 1/2 tsp in 1Tbsp of cold water, and when it's dissolved I toss it into the pan and mix it in for a slight thickening. It also makes the meat and veggies glisten, which is nice, and makes it easier to get all that yummy sauce with the rice.


I made this tonight and it was delicious. Thanks!


We're celebrating the Korean New Year tomorrow night (a little early) with friends. I'll make this for the kids. I'm making Korean fish dishes the kids won't like - Twice cooked spicy sea bass (whole) and oyster soap.


The kids loved it. I substituted broccoli for the snow peas. Yum, yum.


I omitted the red pepper - I knew they wouldn't go for it otherwise.


I cooked this up tonight and it was super! The only thing different I did was add some mushrooms. (We love mushrooms in just about anything). YUM!!


I finally made this tonight. "Best dinner you've ever made," said my 7-year-old. Thanks, Karen.

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