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Author Archives: wokwednesdays

LYL – Stir-Fried Mongolian Lamb with Scallions

LYL – Stir-Fried Mongolian Lamb with Scallions

Happy Wednesday! Today is an exciting Wok Wednesday because we hit 500 members yesterday! It’s only appropriate that we celebrate with a classic stir-fry. This dish was a hit in my house, and it was so easy to prepare that I know I’ll be making it again.

What did you think? Did you substitute beef for lamb? Leave your thoughts and/or a link to your blog post below.

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Giveaway – Stir-fry Prep Tools

Next month marks the two-year anniversary of Wok Wednesdays and we’re going to celebrate in style. We’re kicking things off with a giveaway for a great set of prep tools – a kinpira peeler, a negi cutter, and Thai julienne peeler. All three tools will help you shred and slice your way to stir-fry perfection!

All you have to do to enter is leave a comment on this post answering the following question:

What is your favorite non-Asian stir-fry to make? OR What non-Asian stir-fry would you like to learn? (Example – chicken cacciatore or pasta carbonara)

You have until 11:59pm EST on Sunday, April 20th to enter. One entry per person and the winner will be chosen at random from the comments.

As always, many many thanks to the incredible Tane Chan of San Francisco’s The Wok Shop for providing the prizes for this giveaway.

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LYL – Five-Spice Chicken with Sugar Snaps

Happy April! Hopefully you are defrosting in your part of the world, but if there is still snow on theme ground I hope you found a bit of spring in this week’s dish. What did you think? Are you a fan of Chinese Five-Spice?

Leave your thoughts and/or a link to your blog post below!

LYL – Barbecued Pork Lo Mein

This week’s recipe was a two-parter, and judging from early reactions the barbecued pork was a hit! What did you think? Leave your thoughts and/or a link to your blog post below.

LYL – Stir-Fried Yau Choi with Oyster Sauce

This week’s recipe utilized one of my favorite Chinese vegetables, yau choi. A fairly simple preparation, I’ve served this stir-fry alongside flank steak, pork chops, or even had it as an afternoon snack. What did you think? Were you able to find yau choi or did you have to substitute?

Leave your thoughts and/or a link to your blog post below.

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Yau Choi. Photo by Cathy Hagin.

LYL – Chinese Cuban Fried Rice

I just love fried rice recipes, how about you? This particular recipe is drawn from the Cuban-Chinese diaspora. Chinese immigrants are a distinct minority in Cuba and their cuisine is much loved throughout the island (I’ve visited Havana and was fortunate enough to try some many years ago).

What did you think about this week’s recipe? Leave your thoughts and/or a link to your blog post below!

LYL – Sichuan Pork with Peppers and Peanuts

Not only did this recipe look delicious before I even got started, but it also has a pleasingly alliterative title! What did you think? Leave your thoughts and/or a link to your blog post below!

Year of the Horse Giveaway!

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Tomorrow marks the beginning of the Lunar New Year, the Year of the Horse, and we’re celebrating with another giveaway!

When it comes to stir-frying the ingredient prep is just as important as there actual cooking, and one of the most important tools in food prep is a good cutting board. The folks at Bambu have kindly donated a 15 x 11 bamboo cutting board for our Year of the Horse Giveaway! They’re boards are handcrafted and sustainably harvested, and will last for years. I have two Bambu cutting boards and believe me when I say that they hold up against a lot of abuse!

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

What has been your favorite dish you’ve made from “Stir-Frying to the Sky’s Edge”? OR, if you’ve just joined, what dish are you most looking forward to making?

We’ll accept entries throughout the whole 15 day celebration of the Year of the Horse, so you have until 11:59pm EST on February 14th to enter! A winner will be chosen at random from the responses, one response per person please.

Good luck, and happy Year of the Horse!

LYL – Velvet Orange Scallops

This week’s recipe was a special one – scallops, the velveting technique, and good fortunes for the Year of the Horse. What did you think? Leave your thoughts below along with a link to your blog post! Happy New Year!

LYL: Chinese Trinidadian Chicken with Mango Chutney

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Wokker Rob Bass and the world’s first documented Polar Vortex stir-fry ;)

New year, new stir-fry! Since the majority of the United States in currently in deep-freeze mode, it’s only proper that we kick off a chilly 2014 with a visit to the tropics by way of our woks. This stir-fry is a Wok Wednesdays favorite, with many of our members already counting it among their top dishes. What did you think? Leave your thoughts below and/or a link to your blog post about this week’s recipe.

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Wokker Karen Kerr’s version of Chinese Trinidian Chicken with Mango Chutney

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