Friday, January 21, 2011

Complete Failure


Wok
Originally uploaded by Dash and Mrs. Dash
You might have fresh ingredients, a great stove and a gigantic wok, but that's no insurance against complete and utter failure cooking dinner (or as I like to call it "kids, load it up, we're going to taco cabana." ).

Last night was one of those nights for me.
The dinner was supposed to be "refrigerator stir fry," all the good looking things from the fridge run through the wok. I made a quick sauce of hoisin, soy, mirin and citrus. It tasted good.
I wok fried pork, then the veggies.
So far so good.

Then the crucial mistake. I made a space at the bottom of the wok and through a couple of eggs in to scramble. Under normal circumstances (like pad thai) this wouldn't have been deal.

The killer here, in hind sight, was the cornstarch thickened sauce added to the cabbage added to the egg.
Individually, these are all fine. But all three together made one of the wonkiest slimy textures I've created in a while.

Flavor wise, dinner was ok (the cornstarch fried pork pieces were still good) but the gooky ooky mess of the veggies was too unpleasant to eat.... and I was starving.

So note for the next stir fry. Keep it light and crispy and un-slimey and then I won't end up with a Super Tex Mex Dinner.

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