Quote:
Originally Posted by bananimal
Tog,
I use a thick black sauce for my Chinese fried rice - premium oyster sauce - Kun Chun brand is very good. The recipe is from the old Craig Claiborne/Virginia Lee New York Times cookbook "The Chinese Cookbook".
It uses shrimp and lop choy - a Chinese sweet sausage - It's great. No Chinese restaurant I've tried has ever made fried rice that tastes anything like it!!
Dan
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Dan, sounds like what the Chinese do here! Fyi, the Chinese sweet sausage is called
Lup Cheong meaning Wax Sausage. Throw in some of the sun dried prawns (bigger than shrimps) from the Asian stores and it will go a level higher!
