-=> Quoting Dale Shipp to Dave Drum <=-

 DD> I use "Oriental" for Chinese, Japanese, Thai and Vietnamese dishes. I 
 DD> use "Asian" for dishes from the Indian sub-continent (aka South Asia).

 DS> After some discussion with Michael Loo, I have stopped using the term
 DS> Oriental and use Asian for all of those areas if I am not using a
 DS> single country name..  His opinion was that the term Oriental was
 DS> offensive to many -- and I accepted his opinion.

I have Japanese and Filipino relatives and numerous Japanese,
Korean, and Vietnamese friends. Oriental isn't "nigger" offensive
but it is certainly "negro" rude in modern times.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Chicken with Red Chiles (China)
 Categories: Chinese, Chicken, Chilies, Wine
      Yield: 2 Servings
 
           MARINADE:
    1/2 tb Cornstarch
      1 tb Dry vermouth or white wine
    1/2 lb Boneless chicken breast, cut
           Into 1/2 inch pieces
           SAUCE:
    1/2 tb Minced ginger
    1/2 tb Minced garlic
      1    Green onion, minced
    1/2 ts Ground Sichuan peppercorns
      1 tb Dry vermouth or white wine
      2 tb Soy sauce
      1 tb Hot bean sauce
      2 tb Dried orange peel, soaked in
           Hot water for 1/2 hour and
           Shredded
      2 ts Sugar or honey
    1/2 ts Sesame oil
           STIR-FRY:
      2 tb Peanut oil
      6 sm Dried hot red chiles, such
           As Japones or de Arbol
 
  This chicken and chile dish is a standard in western China, where
  the flavors of poultry and citrus are often combined. Any small,
  dried red chiles may be used in this recipe. Serve it over steamed
  rice or rice pilaf.
  
  Combine the ingredients for the marinade in a bowl, stir well, and
  add the chicken. Let sit for 30 minutes. Combine all the sauce
  ingredients in a bowl, stir well, and set aside. Heat the wok over
  high heat. Add the peanut oil and when it just begins to smoke,
  add the chiles and marinated chicken. Stir-fry for about 1 minute.
  Add the sauce and stir-fry for an additional 30 seconds. Remove
  the chiles before serving.
  
   Recipe by: J. Reed [ASIAN-RECIPE]
   Source: www.fieryfoods.com
   Posted by: Westher in RFC
 
MMMMM

Cheers

Jim


... In the 50's sea weed wasn't a food.

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