Semi-homemade stir fry using leftover bang-bang noodle sauce/gravy from Pasadena food festival yesterday. I’m the king of repurposed gravies
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My plan b for this account is to make it a cooking account
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Used to get annoyed when restaurants served dishes with too much gravy relative to main ingredient. Now I look forward to it.
This isn’t a gravy really. What’s the technical term for finely chopped garnish type veggies with coarse spices sautéed together?
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Came here to say sofrito or pesto as well. Mirepoix is generally discarded so I don't feel like that's the best descriptor, though.
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Got curious again and read Wikipedia page and turns out that mirepoix for broth is often discarded but when used as a base for something other than soup, seems to be kept. So I take back what I said and think mirepoix might be good descriptor after all.
en.m.wikipedia.org/wiki/Mirepoix
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Replying to
I think the kind of thing I'm thinking of isn't on the pathway to a soup or gravy at all... it's just finely chopped stuffed that's sautéed and used as a sort of soft gravely base for main ingredients... maybe like a tempering but with aromatics, not just dry spices


