What did everyone think of this week’s recipe? I personally love stir-frying with shrimp, I think it’s one of my favorite ways to prepare it! Leave a comment and/or link to your blog post below!
This week’s recipe was a little bit off the beaten path, but thats the fun of learning of a new cuisine and cooking style! Were you able to find all the ingredients? Was this your first time cooking with lotus root? Leave a comment and/or a link to your blog post and let us know what you think!
Of all the recipes in Stir-Frying to the Sky’s Edge, I get particularly excited at the ones that focus on vegetables. The wok is an instrument that is singularly suited to celebrating the vegetable. Add on the fun technique of “dry-frying”, and you have yourself one of my all-time favorite recipes.
How did you like this week’s stir-fry adventure? Were you able to get your hands on traditional preserved vegetable? Did you substitute? However you went about it, leave us a comment and/or a link to your blog post.
This week’s recipe is one of my favorites and a great way to welcome fall. Do you love it as much as I do? As always, leave your comments and/or a link to your blog post below.
But more importantly…on to the winner of the Chinese vegetable cleaver! Everyone left some great tips (top ones included reading through the whole recipe first, always setting your mise-en-place, and keeping your wok well-seasoned) or shared what intimidated them (cooking with high heat seemed most popular), but in the end only one can win this fantastic knife. The winner, chosen at random, is….Melissa! Melissa said that she was new to stir-frying and was intimidated about cooking with shrimp. Well Melissa – you’re in luck, because with your new knife and a copy of Stir-Frying to the Sky’s Edge you’ll learn how to stir-fry shrimp like a pro!
If there is one thing I’ve learned in my road to wok mastery it is that preparation is key. Without a proper “mise en place”, your stir-fry is bound to go awry. There are dozens of gadgets to help you cut, chop, julienne, and dice, but when you get down to brass tacks you find all you really need is a good knife. This Chinese vegetable cleaver is similar to what you’d find in kitchens across the world, with a wide flat blade perfect for scooping and scraping, a well-balance handle, and a razor-shop cutting edge, and…it could be YOURS!
Here’s what you need to do for a chance to win this cleaver – leave a comment on this post answering the following question:
What’s your favorite tip for making stir-frying easier? OR (if you’re new to Wok Wednesdays) What about stir-frying intimidates or confuses you the most?
Many, many, MANY thanks to Wok Wednesdays member Jennifer Thomas for her generous donation of this cleaver. Jennifer picked it up at Hong Kong’s famous cutlery store Chan Chi Kee. Jennifer, you rock!
The giveaway will run until 11:59pm Monday, September 30th. One winner will be chosen from the comments.
This week’s recipe has already garnered rave reviews on our Wok Wednesdays Facebook group page, so I’m interested to see what everyone else thought of it! Leave your thoughts below and/or a link to your blog post about the recipe. I’ll add some photos from Facebook as people post them!