Two recipes! Was it too much? Too little? Too delicious? Leave your thoughts/links below!
- Matt
wokwednesdays
Stir-frying our way to wok mastery
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Wok Wednesdays is hosted by Matt Lardie of Green Eats Blog.
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Matt Lardie & Grace Young
Actually Matt , I like the idea of of a veggie and meat dish then one had to make rice and it Is a complete meal plan. Great idea. Too delicious is my take on it and I do not have to meal plan for that day yay
I’m with you Sita! Meal planning is the hardest part for me. I love that two days a month I do not have to give it any thought.
The ginger beef was fabulous!!
http://myculinarymission.blogspot.com/2012/09/ww-stir-fried-ginger-beef-and-summer.html
I think meal planning is the hardest for everyone in the process of getting a meal on the table. It is wonderful that two days in a monthnarentaken are of. I hope to make the recipe this week
Oops – just left my link in the wrong place (under the Q&As) – sorry. Here it is: http://motherwouldknow.com/journal/stir-fry-mania-ginger-beef-corn-garlic-eggplant.html
http://thedoubletroublekitchen.com/2012/09/05/ww-stir-fry-ginger-beef/
This was really tasty.
I am delighted everyone had delicious results with this week’s stir-fries.
Cathleen, I’m very flattered to have Sky compared to the quality of Emily Luchetti’s work. That’s quite an endorsement. I was alarmed that the 1/4-cup of pickled ginger didn’t weigh 1 ounce. I weighed it again and still got 1 ounce for 1/4 cup but the cup wasn’t packed. Anyway I hope the balance of ginger flavor turned out for you. Your corn was sooooo fresh—loved seeing the beautiful corn w/the green husk alongside the cut cob.
Laura, I like your makeshift wok cover. If your skillet has a cover that sometimes works too. I can’t believe all the photos you’re able to take as you’re stir-frying. You know I don’t recommend texting, taking cell phone calls, or checking email when you’re stir-frying.
Double Kitchen, You are lucky to have your butcher cut the meat for you. If you want to try it next time it’s not difficult. Laura, has a great sequence of photos for how she cut her meat.
And Sita, I agree that a pot of rice and a stir-fry is all that you need for a great meal.
Grace,
No worries about the ginger. I did not weigh it after measuring; who knows, maybe the container was mismarked. The amount I used turned out to be the perfect! Thanks for another great recipe!
A little or a lot late, but with good reason! Our favorite recipes so far…
http://countrysidefoodrides.blogspot.com/p/wok-wednesdays.html#120905
Great post Rob! I never thought of making Ginger Chicken and now I can’t wait to try it. Hmmm. It’s always so great to see your stir-fries with the grass background!
Deelicious! Not too much at all, just took some organization.