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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: One-pot dish
Date: Tue, 19 Nov 2024 19:12:09 +0000
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On Sun, 17 Nov 2024 23:44:01 +0000, Coogan's Bluff wrote:

> dsi1 wrote:
>> On Sun, 17 Nov 2024 21:19:38 +0000, Carol wrote:
>>
>>> dsi1 wrote:
>>>
>>>> On Sat, 16 Nov 2024 19:56:25 +0000, Coogan's Bluff wrote:
>>>>
>>>>> dsi1 wrote:
>>>>> > On Sat, 16 Nov 2024 4:31:53 +0000, Michael Trew wrote:
>>>>> >
>>>>> > > On 11/15/2024 6:35 PM, Carol wrote:
>>>>> > > > This just seemed a simple recipe some might like.  I do but
>>>>> > > > with some adaptions.
>>>>> > > >
>>>>> > > > One-Pan Shrimp And Green Bean Stir-Fry
>>>>> > > > Ingredients
>>>>> > > > for 2 servings
>>>>> > > >
>>>>> > > > neutral oil, as needed
>>>>> > > > 1 lb shrimp, peeled and deveined
>>>>> > > > 1 teaspoon salt
>>>>> > > > 1 teaspoon pepper
>>>>> > > > 1 cup chopped broccoli
>>>>> > > > 1 cup green beans
>>>>> > > > 1 cup sliced carrots
>>>>> > > > Stir-Fry Sauce
>>>>> > > >
>>>>> > > > ½ cup soy sauce
>>>>> > > > ¼ cup honey
>>>>> > > > 2 cloves garlic
>>>>> > > > 1 teaspoon ginger
>>>>> > > > 1 tablespoon sesame seeds
>>>>> > > > cooked rice, for serving
>>>>> > > > Preparation
>>>>> > > > Make the stir-fry sauce: In a small bowl, mix together the
>>>>> > > > soy sauce, honey, garlic, ginger, and sesame seeds.
>>>>> > > >
>>>>> > > > Heat a drizzle of oil in a nonstick pan over medium heat,
>>>>> > > > then add the shrimp and stir until just pink on the outside.
>>>>> > > >
>>>>> > > > Pour the sauce into the pan and toss to coat the shrimp meat.
>>>>> > > > Once the sauce is bubbling, add the broccoli, green beans,
>>>>> > > > and carrots to the pan and stir again to coat. Cook until the
>>>>> > > > vegetables are tender.
>>>>> > > >
>>>>> > > > Serve over rice or alone.
>>>>> > > >
>>>>> > > > --------
>>>>> > > > My adoptions:
>>>>> > > > Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
>>>>> > > >
>>>>> > > > Reduce honey or omit and use Jufran in it's place (I want it
>>>>> > > > less sweet).  In a pinch, use a not very sweet ketchup with a
>>>>> > > > little Korean red pepper flake or Perivian Chile Lime to give
>>>>> > > > a nice heat (but not too much, both can pack a lot of heat so
>>>>> > > > I use pinches).
>>>>> > >
>>>>> > > That sounds like a tasty, simple stir-fry (as long as the
>>>>> > > broccoli isn't cooked soft).  I had to look up Jufran, I've
>>>>> > > never head of it.  Banana catsup?
>>>>> >
>>>>> > The story goes that banana ketchup was invented in the Philippines
>>>>> > during WWII because of a shortage of tomatoes. If you can turn
>>>>> > bananas into ketchup, why the heck wouldn't you? I have heard
>>>>> > that Jollibee spaghetti is made with banana ketchup. If you can
>>>>> > turn bananas into Filipino spaghetti sauce, that would be just
>>>>> > awesome.
>>>>> >
>>>>> > https://www.youtube.com/shorts/QztIyghRCxQ
>>>>>
>>>>> And 'Murican catsup was invented after the civil war, presumably to
>>>>> gig the remaining plantation owners after their cooks moved north.
>>>>
>>>> Gosh, I love American ketchup. I get the cheapest stuff I can get and
>>>> use it as a sweetener. It's great. Watch out for that banana stuff.
>>>>
>>>> https://www.youtube.com/watch?v=CR43FANImW4
>>>
>>> LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
>>> you!  But anyways, the tomato ketchup would do to replace some of the
>>> honey if it's too sweet/sticky with all honey.  It is cut a bit by the
>>> other things used in the sauce.
>>
>> I have tried Jufran. It's an interesting product.
>>
>> https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ
>
> Look at the number of missing members in that thread, dang!

14 years ago, people actually talked about food. These days, RFC mostly
talks about how they don't care for people, places, things, and food.
Why is that? I have no idea at all.