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Christy

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Christy rated and reviewed the recipe Orange Stir-Fried Chicken
Orange Stir-Fried Chicken
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"This was pretty much my first stir-fry dish that didn''t come out of a bag. I didn''t have any gingerroot so I did use the ground ginger. I use freeze dried garlic instead of fresh. the orange juice was diluted 1/2 with water. But I did use a fresh orange( I just couldn''t squeeze out all the juice) I used jarred mushrooms instead of fresh. When mixing the maranade, I prayed that I would have it right, and after getting it done it smelled wonderful. Instead of rice, I used chow mein noodles( the kind you have to boil)When plated it looked pleasing, but the noodles turned out too dry. I added some more soy sauce to them and that made it smoother. Over all, for my first try it was "Ok" but with a little practice and trying this, or trying that, I''m sure this reciepe with turn out great. But remember, all good cooks say that using "fresh ingredents" makes the difference."
Posted on 4/25/2006
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Posted 4/25/2006 9:55:39 AM REPORT ABUSE
Orange Stir-Fried Chicken
Orange Stir-Fried Chicken
Rating:
This was pretty much my first stir-fry dish that didn''t come out of a bag. I didn''t have any gingerroot so I did use the ground ginger. I use freeze dried garlic instead of fresh. the orange juice was diluted 1/2 with water. But I did use a fresh orange( I just couldn''t squeeze out all the juice) I used jarred mushrooms instead of fresh. When mixing the maranade, I prayed that I would have it right, and after getting it done it smelled wonderful. Instead of rice, I used chow mein noodles( the kind you have to boil)When plated it looked pleasing, but the noodles turned out too dry. I added some more soy sauce to them and that made it smoother. Over all, for my first try it was "Ok" but with a little practice and trying this, or trying that, I''m sure this reciepe with turn out great. But remember, all good cooks say that using "fresh ingredents" makes the difference.
This reply was: Helpful  Inspiring
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