LYL – Chinese Burmese Chili Chicken

Our second recipe! A bit more complicated than the first, but hopefully not too challenging. Cathy of My Culinary Mission was the host for this week’s recipe, you use this link to post the recipe to your blog (although the post won’t go live until Wednesday):

http://myculinarymission.blogspot.com/2012/05/ww-chinese-burmese-chili-chicken.html

Leave your links below! For those of you without blogs, feel free to chime in on the Wok Wednesdays Facebook page. Also, you can e-mail me photos and I’ll post them below as I receive them!

- Matt

Chinese Burmese Chili Chicken. Photo courtesy of Grace Young.

Q & C – Chinese Burmese Chili Chicken

Time for our first Q&C post. Do you have any questions about the recipe before you make it? Have you already made it and have tips for others? Leave your questions and comments about Chinese Burmese Chili Chicken below.

I can’t wait to see everyone’s results next week!

- Matt

Giveaway – AvOmega Avocado Oil

If you’ve learned anything about stir-frying so far its that you need to have a high-smoke-point oil or else your kitchen is going to look like a bad horror movie. Avocado oil not only has an incredibly high smoke-point (520F) but it also has the added advantage of being super healthy! I’ve been using avocado oil for my stir-fries lately and I’m definitely hooked. One lucky Wokker is going to be hooked too, because Chosen Foods has graciously offered to give away a free bottle of AvOmega Avocado Oil! Here’s more about the oil:

Chosen Foods AvOmega Avocado Oil is the most versatile cooking oil you can have in your kitchen. Perfectly suited for high heat cooking, AvOmega is filtered using all natural methods. Other high heat cooking oils are heavily refined, genetically modified and rancid before you even get them home from the store. AvOmega on the other hand is naturally refined, using no chemicals or solvents to extract the oil. The natural fatty acid profile found in avocados protects the oil too, stabilizing it against rancidity. AvOmega is the healthiest choice for all your high heat cooking applications.

To enter all you have to do is leave a comment below and answer the following question:

What’s your favorite non-Asian dish to cook in a wok? Scrambled eggs, frying bacon? deep-frying French fries? Share your most creative use of the wok. 

The contest will be open until 11:59pm EST Monday, May 28th.

Call for hosts: Chinese Burmese Chili Chicken

I had to make a slight tweak to the recipe schedule, but I’m super excited to try this next recipe. Its a bit more involved than the Garlic Spinach, but all the ingredients should be easy to find at your local supermarket and farmers’ market.

Chinese Burmese Chili Chicken. Photo courtesy of Grace Young.

Do you want to host? Leave me a comment below by Friday and I’ll pick a host at random for next week’s recipe.

What hosting entails: You cook the recipe, blog about it, and include the full recipe in your post. Remember: only hosts post the full recipe! The goal of this project is to not only have fun learning how to stir-fry, but also to encourage people to support cookbook authors by buying their books! Everyone else who cooks along will link back to your blog for the recipe, so you’ll get a nice bump in traffic as well. Win-win!

Note: you must have a blog in order to host a recipe.

Wok Wednesdays Facebook Page

Hey Wokkers! I’ve gotten a couple requests for a Facebook page along with some questions on how people can post photos of their stir-fry successes if they don’t have a blog, so I went ahead and killed two birds with one stone:

Wok Wednesdays Facebook Page

Now you can join in the fun even if you don’t have your own blog! Make sure to “like” Wok Wednesdays on Facebook so that you can post your thoughts on the recipes and share your photos. Grace and I will be joining in the fun too, answering questions, chatting, and celebrating all things wok!

LYL- Stir-Fried Garlic Spinach

It’s here! The first recipe for Wok Wednesdays! I hope everyone found it as tasty as I did. I ended up hosting the recipe on my own blog to start, I’ll be putting out a call for hosts for the next recipe later this week.

Green Eats Blog – Stir-fried Garlic Spinach

Leave a link to your blog post about Stir-Fried Garlic Spinach below, or if you don’t have a blog leave your thoughts and let us know how you did!

- Matt

First Task – Seasoning your Wok (and a giveaway)

Ok wokkers – the big day is almost here! Before we get started though we need to get our woks ready, which means its time for a little seasoning. I posted earlier on how to season your wok:

How to Season Your Wok

Also, I have another giveaway to get you excited for our stir-fry start next week. I have another signed copy of Stir-Frying to the Sky’s Edge again. Not to worry if you missed out last week, here’s your second chance.

All you have to do to enter this giveaway is leave a comment and let me know how your seasoning session went! I’ll pick a winner next Monday.

And don’t forget that we get started with the first recipe next Wednesday! Stay-tuned for a post this weekend with more details. You can check out the upcoming recipe schedule here.

Book Giveaway Winner

Congratulations to Lorraine of The Food Crawl – she won an autographed copy of the James Beard International Award Winner Stir Frying to the Sky’s Edge by Grace Young!

Stay tuned for another great giveaway as we gear up for our first recipe.

We’re one week away!