It’s that time again! Leave a link to your blog post below, or if you don’t have a blog, leave a comment with your thoughts on the recipe. You can also follow us on our Facebook page, https://www.facebook.com/WokWednesdays, or e-mail me a photo of your dish and I’ll post it here or on Facebook, firstname.lastname@example.org.
Monthly Archives: July 2012
Up next is a classic Chinese takeout favorite, Kung Pao Chicken. I actually ordered Kung Pao last week from my favorite takeout joint so I could get a comparison – can you believe I’d never had it before? The additions of peanuts was interesting to me, I always thought that was a more of a Thai or Southeast Asian culinary trend.
Any questions? Comments? Do you plan on using chicken thigh or breast?
Congratulations to Laura of Mother Would Know – she won a packet of high quality Szechuan Peppercorns, direct from China! We’ll also be cooking a version of Laura’s favorite crispy shredded beef dish later on this year.
I hope everyone is getting excited for our next recipe, Kung Pao Chicken. The Q&C post will be up tomorrow for anyone who has questions or comments before we try the recipe.
Leave your links and thoughts below! Did you use the pork or go veg? As always, you can e-mail me photos if you don’t have a blog and I’ll post them here or to the Facebook page! Send them to email@example.com
(Sorry this wasn’t up yesterday, it seems to have saved as a draft instead of a published post. Oops!)
Thanks for all the nominations! The recipe we’ll make on July 25th will be….Kung Pao Chicken! In addition to being one of my favorite Chinese takeout orders, Kung Pao Chicken will also be a good practice in mise en place - there are a lot of ingredients!
I’m also excited to announce our next giveaway. This is a fun one! If you look at the ingredients for Kung Pao Chicken in SFTTSE you’ll notice that it calls for Szechuan peppercorns. These can be hard to find if you don’t have an Asian market in your area. Luckily for us, Grace has come to the rescue! A good friend of hers recently came back from a visit to China and brought her some super-high-quality, authentic Szechuan peppercorns, and she’s going to send a small packet of the peppercorns to the lucky winner of this week’s giveaway! You’ll receive them in plenty of time to make the recipe, and you can tell your friends that these peppercorns are direct from China! All you need to do to enter is a leave a comment on this post answering the following question:
What’s a favorite stir-fry dish (from a restaurant, Chinese takeout, etc) that you wish you knew how to make? (It doesn’t have to be from SFTTSE)
Double bonus! In addition to getting the peppercorns, we will also make the winner’s suggested favorite dish as a special project later on this summer!
You have until Monday, July 16th at 11:59pm EST to enter. Good luck!
Questions or comments on Yin Yang Beans? Using regular green beans or substituting a different type of bean? With the ground pork or without? I’m thinking of going vegetarian with this dish myself. Let me know your thoughts!
Congrats to Haeen, who won the Bambu Cork Cutting Board giveaway!
Thanks to everyone who entered, stay tuned for our next giveaway.
It’s time for our first open-nominations round of recipe choosing! Leave a comment below with the recipe you’d like to the group to try* along with the page number and I’ll pick one at random.
Leave your nominations by 11:59pm EST, Friday July 6th.
*This will be the recipe we cook on Wednesday, July 25th.