Stir Fly

I taught an Asian Cooking class last night at Onamia High School on the behest of Onamia Community Education.

For starters I did a "mother sauce" for stir fry with chicken broth and plenty of garlic and ginger - thickened w/ cornstarch and water. It works for chow mein, too. It is called a mother sauce because it is adaptable to many different dishes - add crushed red pepper( and catsup!), and or Thai chili sauce to get a spicy Thai stir fry, more garlic to do garlic chicken and broccoli, fish or oyster sauce for others and so on.

We did a curry, too, w/ heavy cream and carmelized onions and chicken( and curry powder, of course), lime juice and cilantro that was excellent. A guest at the class said she made a similar curry utilizing grouse and coconut milk and it was great. Good idea. Pheasant would be exceptional.

In the past as an appetizer I have sautee'd bite sized pheasant portions and glazed/finished them off w/ a sweet hot Thai chili sauce. It is like eating candy it is so good.