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[Weitz]

Originally Posted by White Out 403

I miss the heck out of Edo

They don’t have below average stirfry out east?

[White Out 403]

I love edo. How ####ing dare you call it below average.

[topfiverecords]

Why does every series now have to start with a three minute collection of cut scenes from the whole series? Knock it off. I’m already watching it and don’t need a trailer. Get on with the show.

[DownInFlames]

Originally Posted by White Out 403

I love edo. How ####ing dare you call it below average.

I thought he was being kind.

[Erick Estrada]

Originally Posted by DownInFlames

I thought he was being kind.

Edo's not that bad. Fresh meat and vegetables cooked to order with rice or noodles. The sauces are pretty generic though.

[Locke]

Originally Posted by Weitz

They don’t have below average stirfry out east?

Mmmm....reminds me of the conversation about 'Could-be-Beef' at the University.

What a time to be alive!

[fotze2]

Originally Posted by White Out 403

I love edo. How ####ing dare you call it below average.

Its a distant 99th place behind Kobe Beef at U of C.

[Locke]

Originally Posted by fotze2

Its a distant 99th place behind Kobe Beef at U of C.

You too huh?

[GirlySports]

You mean CouldBe Beef?

[Shazam]

It's one of the healthier fast food options. Serving is about 600 cals and contains vegetables.

[getbak]

If Edo is below average stir-fry, what are some of the above average places?

[TheIronMaiden]

Originally Posted by getbak

If Edo is below average stir-fry, what are some of the above average places?

I think it's below average. because its just as quick and cheap for me to make one that's way better at home.

One of the few instances thats the case.

[fotze2]

Originally Posted by TheIronMaiden

I think it's below average. because its just as quick and cheap for me to make one that's way better at home.

One of the few instances thats the case.

Home stir fry's are garbage. 100% of the time. Soggy. If you have some technique let me know.

[btimbit]

Use a Wok, don't overfill it otherwise veggies get too steamed

I still love edo. I can make a better version of everything at home, that applies to every restaurant, doesn't mean I always want too or have all the ingredients on hand. Especially ethnic stuff where you need to go to certain grocery stores

[LChoy]

Originally Posted by fotze2

Home stir fry's are garbage. 100% of the time. Soggy. If you have some technique let me know.

Most home stoves won't get up to the high temperatures needed for restaurant quality stir fries. However you can do apply good techniques to get close. Mainly high heat in small batches, so you don't crowd your wok. Do the garlic and make and heat the sauce separately at the end before throwing everything together.
Also secret ingredient to your sauce is a splash of Chinese cooking wine and chicken powder

[CliffFletcher]

As a food court option, Edo is pretty good. That’s the context it should be assessed in - how does it compare to New York Fries, Opa, Subway, A&W, etc. People aren’t planning nights out around a meal at Edo, are they?

[TheIronMaiden]

Originally Posted by fotze2

Home stir fry's are garbage. 100% of the time. Soggy. If you have some technique let me know.

Get your pan ripping hot, and undercook everything but the meat. The veggies, put em in in order they need to cook. Onions and carrots first, mushrooms, then only for a minute add your celery, garlic, bok choy ect.


another trick is to put your undercooked veggies in a tupperware with the lid closed. This will finish them while you cook the meat. If you're worried about serving hot food you can add them back at the very very end.

[The Fisher Account]

People who bring an insulated water bottle over to your house when you invite them over for dinner.

Seriously? You're going to plunk your big pink water bottle at the table while we serve you dinner instead of drinking out a glass like a normal person?

[GGG]

Kenji has a relatively new cook book out called “The Wok” which goes into great detail on the why of how to cook stir fry. I found out that I had been doing every step wrong previously as was ending up with soggy food.

Lchoys post covers 90% of it.

I’d also add Velvet / treat meat with baking soda makes a huge difference too.

It’s an amazing difference.

[Hack&Lube]

I have asian background and I'll take Edo over authentic Chinese or Japanese stir fry any day. That sauce is heaven in two scoops.

My go-to home stir fry shortcut is to cut up pork belly lardons (bacon can substitute) and brown them up, throw frozen vegetable medley (brocolli, peapods, mushrooms, peppers, etc.) or sliced cabbage (if you want to be like Edo) into the remaining lard and stir fry them up. Then toss in Chinese egg noodles with sauce/marinade of your choice (Teriyaki, Soy, Mirin, Hoisin, or even curry powder for HK Singapore noodle style). Add sliced green onions and sesame seed oil. Stir fry again.

That's a lot of work, let's just go to Edo.