Vegetable fried rice! I start with some vegetable oil and a dash of sesame oil, toss in whatever vegetables I have on hand. Cook until the vegetables are still a little crunchy. Slide them to the side and crack 3 eggs in the wok. Scramble the eggs until done, and mix with the vegetables. Toss in some day old brown rice, stir until it is heated. Splash a little soy sauce in, sprinkle with chopped green onions and enjoy.
"Prepared in mind and resources"
Posts: 1363 | Location: SC | Registered: October 28, 2011
You're going to need many things to enjoy that including an authentic cook book. You will need soy sauce, sesame oil, fish sauce, oyster sauce, ginger............. There are several good apps for chinese and thai cooking, some of which I have on my Roku.
________________________ "Red hair and black leather, my favorite color scheme"
Posts: 915 | Location: Acadiana | Registered: February 14, 2009
Pai's Kitchen is an excellent YT channel. Here is a recipe for Mapo Tofu. I have not made it, the wok is used. Well worth the time to browse her videos.
"It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre.
Posts: 6026 | Location: Central Texas | Registered: September 14, 2003
Originally posted by mr kablammo: Pai's Kitchen is an excellent YT channel. Here is a recipe for Mapo Tofu. I have not made it, the wok is used. Well worth the time to browse her videos.
1) Shopping: There are at least 3 Vietnamese food stores in Pensacola, as we had a wave of "boat people" settle here decades ago. Shopping in the stores is like a treasure hunt. Had to buy food that was not familiar with labels I could not read. Start with a good attitude and a smile. All the workers were busy with the deli's lunch crowd but didn't speak enough English to help anyway. I made progress when I said to the cashier "Pad Thai" and showed her my list. She called workers to bring me the items I needed. It was fun; you just have to go with the flow. But what a collection of stuff I had never purchased before: Tamerind, palm sugar, sweet preserved daikon radish, dried shrimp, fish sauce. Plus familiar items that I normally would have a hard time finding in Publix: Garlic chives, pressed tofu, bean sprouts, proper rice noodles.
2) Prep: Press the tamerind (I bought the pulp). Make the sauce. Phew! Don't taste it! Lots of chopping and prep. Group the ingredients in cooking order.
3) Cooking: Goes real fast. Couldn't take time for pics. Next time I will.
4) Eat: Call wife to table. She didn't ask what was in it until she cleaned her plate and gushed about how good it was. Said it had a hint of flavor she couldn't quite identify. Told her that was the fish sauce. She swore and said she would never eat it again.
Posts: 2520 | Location: High Sierra & Low Desert | Registered: February 03, 2011
Originally posted by Gibb: Can you use a wok with a glass top electric range? I love fried rice and Asian food in general, but never attempted using a wok before.
I'm just a novice but saw this question asked on the Q & A several times. Buy a flat bottom wok. Maybe a (gasp) non-stick. You can't season a "raw" wok on a glass top electric, but you can use an outdoor propane turkey fryer to season it.
Posts: 2520 | Location: High Sierra & Low Desert | Registered: February 03, 2011
Originally posted by parabellum: I gotta get me one o' them turbine jet wok cooking stations with the foot pedal to throttle the thing.
Yeah - I've never been totally satisfied with stir frying on a home range. Home range burners are usually 10,000 to 15,000 BTU, and commercial wok burners are around 100,000 BTU.
A single commercial wok burner puts out as much or more heat than an entire high-end six burner gas home range!
Posts: 6319 | Location: CA | Registered: January 24, 2011
