Whatcha Making for Supper?

[ValerieJ]

I decided to buy the Shao Hsing (Shaoxing) wine this time for the Kung Pao. I understand the Chinese use it in all their dishes. I can definitely say it made a difference. I guess it was worth it. It will last in the cupboard for years, which is good since the recipes generally call for 2 TB. In the future I'll add a TB to my broccoli beef and other stir fries.

I think I paid about $10 for the bottle, but was disappointed to read a recipe developer's favorable opinion about a bottle that cost $3.00. We live and learn. The one I bought was all I could find, but if you are in a more metropolitan area you may have better luck. Or maybe Amazon??? No matter. It will last me years and make many Kung Pao chicken dinners.

 

[pac]

I threw a few partial bottle out about a year ago. Sesame oil, fish sauce, rice wine vinegar. It had probably been ten years since I used any them
For all I know they were still good, but I just wasn't using them anymore.

 

[ValerieJ]

Tacos tonight with leftover roast beef.

 

[igorsMistress]

Tacos for us tonight as well.

 

[pac]

Put me down as well.
I killed off the ice cream last night. So I better make a real supper tonight.

 

[pennyJo1960]

Fresh Rockfish, fries and a salad.

 

[muddy75]

Chicken casserole