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Monthly Archives: June 2012

Giveaway – Bambu Cork Cutting Board

First off – congratulations to Barbara for winning the Chef’s Choice knife sharpener in last week’s giveaway!

I’m going to keep the momentum going with yet ANOTHER giveaway. I’m so thankful that so many companies are supporting Wok Wednesdays and I love that all my fellow wokkers get the chance to win some free swag!

Last week was the knife sharpener, and this week we have a fantastic cork cutting board from Bambu. Sharp knives and cutting boards go hand-in-hand. Contrary to what you might think, you want a cutting board made of a material like wood, bambu, or polypropylene. The idea is that the cutting should absorb the energy from the friction caused by the action of cutting; you WANT your cutting board to get nicked and scratched. If the energy is being absorbed by the board your knife blade will stay sharper longer. You’ll want to stay away from glass or marble cutting boards, they can cause a lot of damage to your knife.

Here’s why Grace loves this cutting board:

I love it because it doesn’t move or slip on the counter. The cork is an amazing surface for cutting because it
absorbs the chopping bounce for less tension in your wrist and shoulder. Each time you slice you’ll experience a wonderful
cushiony feel. And it keeps your knives sharp.
All you have to do to enter this giveaway is leave a comment below by 11:59pm EST next Wednesday, July 4th and answer the following question:
What other uses have you found for the wok beyond traditional stir-fries? Do you use it to fry chicken, scramble eggs, make crepes?
Good luck!

LYL – Stir-Fried Sugar Snap Peas with Shiitake Mushrooms

Photo: graceyoung.com

I for one was happy for a veggie-centric recipe. I just got back from a weekend in Asheville, NC that involved way too much food and wine, so a meatless meal is right up my alley! What did you think about it? Any tweaks to the recipe? Leave the link to your blog post below if you’ve written one, or just let us know how your dish turned out!

- Matt

PS. This is the start of our host-less Wok Wednesdays. For more information on why we switched check out this post.

Giveaway – Chef’s Choice Knife Sharpener

One of the keys to a successful stir-fry is having all the ingredients prepped before you fire up your wok, and one of the keys to prepping your ingredients is having a sharp knife. Contrary to popular belief, a sharp knife is actually MORE safe than a dull one! Dull knives are prone to slipping, resulting in cuts. A sharp knife cuts through ingredients easily, keeping your fingers scar-free and making prep time a breeze.

This new sharpener from Chef’s Choice does 20 degrees for European knives and 15  degrees for Asian-style knives. It creates an extremely sharp edge using diamond abrasive wheels for a superior burr free edge. And it’s safe for all quality knives.

AND…it can be yours!

All you have to do to enter is leave a comment below by 11:59pm EST Wednesday, June 27th answering the following question:

We love the tip Big Red Kitchen came up with for putting your prepped stir-fry ingredients in mason jars or the tip from Mother Would Know for using a post it cheat sheet with a rough breakdown of the steps. Share your ideas for how you make stir-frying easier. 

Good luck!

A few changes

Hi folks! I hope everyones’ woks are getting nice and seasoned as we continue our journey together. I just wanted to take a moment to update everyone on a few changes to the structure of this group that I have made. Nothing too crazy, I promise!

  • Recipe schedule – Up until now I have been choosing the recipes (in consultation with Grace) based on their techniques and ease. I wanted to make sure that everyone got comfortable with the basics of stir-frying before we attempted a more difficult recipe. I think that two months in we’re starting to get the hang of things, so I’m going to open up the recipe schedule to suggestions. For the next few months I will pick one of the recipes and then you all will get to throw your suggestions for the other  recipe into the hat and I’ll pick one at random. Eventually, once we’ve mastered a couple of the more difficult recipes, I’ll open up both choices to everyone. Keep an eye out for the first recipe suggestion post later this week.
  • Posting the recipe – I will be the first to admit that I got the idea for this group from Tuesdays With Dorie, in which I am a participant. I mostly just copied their rules, because I figure if it has worked for them it will work for us as well. The more I thought about it though, the less I liked the idea of having a host who posts the full recipe on his or her blog. I realized that eventually it would mean there would be this one site on the internet where someone could potentially get every single recipe from SFTTSE for free, and that runs contrary to our goal of encouraging people to buy the book. Grace has been a huge cheerleader of this group since the beginning; she has donated things for the giveaways, helped promote the group, and has never hesitated to answer my questions or help me out. I’m sure she worked for years on this book and it makes me feel terrible and bit shady to be the one who ends up providing a way for folks to get around buying her book. Additionally, we have a lot of folks cooking along with us who don’t necessarily have a blog (they follow on our Facebook page) and I feel bad excluding them from hosting. Therefore I have decided that going forward we won’t have hosts and won’t be posting the recipes. I hope that everyone understands my reasoning behind this decision. Please feel free to let me know what you think in the comment section of this post, I would love to have a discussion if people disagree.

Thanks!

- Matt

Wok Winner

Congratulations to Emma of Cooking for Janey – she won a brand new 14-inch flat-bottomed carbon steel wok from The Wok Shop!

I hope you’re enjoying these giveaways as much as I am, stay tuned for another one coming up tomorrow!

- Matt

LYL – Chinese Trinidadian Stir-Fried Shrimp with Rum

It’s time for shrimp! Leave a link to your blog post below, or leave your thoughts about the recipe. You can also e-mail me photos (matt@greeneatsblog.com) and I’ll add them to this post as I receive them.

Many thanks to Robin of Big Red Kitchen for hosting. Here’s the link you can use on your post:

http://www.bigredkitchen.com/2012/06/wok-wednesdays-chinese-trinidadian-stir-fried-shrimp-with-rum-recipe/

- Matt

PS. Apologies, I meant to have this post up yesterday afternoon and time got away from me! You can expect most LYL posts to be up on Tuesday in the future.

Q&C – Chinese Trinidadian Stir-Fried Shrimp with Rum

Next Wednesday’s recipe is Chinese Trinidadian Stir-Fried Shrimp with Rum (pg. 180). Have you tried it yet? What are your questions or thoughts? Do you plan on leaving the shells on the shrimp?

Photo: Mark Needham

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