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Recipe Schedule

May 16th – Stir-Fried Garlic Spinach, p. 202 (hosted by Matt)

May 30th – Chinese Burmese Chili Chicken, p. 140 (hosted by Cathy)

June 13th – Chinese Trinidadian Stir-Fried Shimp with Rum, p. 180 (hosted by Robin)

June 27th – Stir-Fried Sugar Snap Peas with Shiitake Mushrooms, p. 209

July 11th – Yin Yang Beans, p. 206

July 25th – Kung Pao Chicken, p. 113

August 8th – Classic Dry-Fried Pepper and Salt Shrimp, p. 166

August 22nd – Chinese Jamaican Jerk Chicken Fried Rice, p. 262

September 5th – Summer Pepper Corn, p. 219 AND Stir-Fried Ginger Beef, p. 71

September 19th – Stir-Fried Cucumber and Pork with Golden Garlic, p. 73

October 3rd – Stir-Fried Eggs with Tomatoes, p. 138

October 16th – Spicy Orange Chicken, p. 119

October 31st – FREEBIE (Choose your own wok adventure)

November 14th – Stir-Fried Garlic Eggplant with Pork, p. 228

November 28th – Stir-Fried Mussels with Ginger and Scallions, p. 159

December 12th – Stir-Fried Ginger Broccoli, p. 216

December 26th – FREEBIE, Part II

January 9th – Stir-Fried Curried Beef, p. 86

January 23rd – Hoisin Explosion Chicken, p. 114

February 6th – Chicken Lo Mein with Ginger Mushrooms, p. 249

February 20th – Minced Pork in Lettuce Cups, p. 82

March 6th – Stir-Fried Chili Scallops with Baby Bok Choy, p. 154.

March 20th – Stir-Fried Chicken with Carrots and Mushrooms, p. 134

April 3rd – Hakka-Style Stir-Fried Cabbage and Egg, p. 204

April 17th – Wok Portraits! – Facebook

May 1st – Velvet Chicken with Asparagus, p. 128

May 15th – Wok-Seared Vegetables, p. 223

May 29th – Catch Up! Make a recipe you missed!

June 12th – Hong Kong-Style Mango Ginger Chicken, p. 124

June 26th – Chinese Indian Vegetarian Fried Rice, p. 265

July 10th – Macanese Chicken, p. 117

July 24th – Cilantro Chili Noodles, p. 266

July 31st – Catch up! Make a recipe you missed!

August 14th – Hot Pepper Beef, p. 85

August 28th – Vegetarian Five Spice Tofu, p. 205

September 11th – Chicken with Pineapple & Peppers, p. 110

September 25th – Spicy Long Beans with Sausage & Mushrooms, p. 212

October 9th – Stir-Fried Cumin-Scented Beef with Vegetables, p. 74

October 23rd – Dry-Fried Sichuan Beans, p. 233

November 6th – Stir-Fried Lotus Root with Bacon and Vegetables, p. 193

November 20th – Catch up! Make a recipe you missed!

December 4th – Chinese American Shrimp with Lobster Sauce, p. 179

December 18th – Catch up! Make a recipe you missed!

January 8th – Chinese Trinidadian Chicken with Mango Chutney, p. 116

January 22nd – Velvet Orange Scallops, p. 157

February 5th – Sichuan Pork with Peppers and Peanuts, p. 95

February 19th – Chinese Cuban Fried Rice, p. 264

March 5th – Stir-Fried Yau Choi with Oyster Sauce, p. 196

March 19th – Barbecued Pork Lo Mein, p. 273

April 2nd – Five-Spice Chicken with Sugar Snaps, p. 120

April 16th – Stir-Fried Mongolian Lamb with Scallions, p. 90

April 30th – Freebie! Catch up or try a new recipe!

May 14th – Stir-Fried Garlic Snow Pea Shoots with Crab Meat, p. 156

May 28th – Cashew Chicken, p. 123

June 11th – Singapore Noodles, p. 274

June 25th – Stir-Fried Hoisin Pork with Peppers, p. 94

July 9th – Stir-Fried Water Spinach with Fermented Bean Curd, p. 211

July 23rd – Stir-Fried Fuzzy Melon and Ginger Pork, p. 2324

August 6th -Stir-Fried Watermelon Rind, p. 230

August 20th – Spicy Dry-Fried Beef, p. 70

September 3rd – Chinese Vietnamese Lemongrass Chicken, p.143

September 17th – Nyonya Style Singapore Noodles, p. 278

October 1st – Malaysian Style Stir-Fried Squid and Pineapple, p. 174

October 15th – Chinese Jamaican Stir-Fried Beef and Carrots, p. 78

October 29th – Catch up! Make a recipe you missed or try your own creation!

November 5th – Fried Sweet Rice with Sausages and Mushrooms, p. 260

November 19th – Stir-Fried Cauliflower with Rice Wine, p. 214

19 responses »

  1. Psyched about cooking through the book!

    Reply
  2. Picked up my book today! Great choice.

    Reply
  3. Cannot wait until I (finally) learn to stir fry the right way – ie. to the sky’s edge. Going to gaze at my local Asian market this morning – anticipating with joy!

    Reply
  4. Awesome cookbook and written in a teaching style. Can’t get much better then that.

    Reply
  5. Pingback: First Task – Seasoning your Wok (and a giveaway) « wokwednesdays

  6. Who are the hosts for this month so I can link them in my post? Thanks!

    Reply
  7. bevwinchester

    I am a bit confused- when the recipes were first posted, wasn’t the one for May 30 listed as page 123, Cashew Chicken? Or was I simply befuddled when I read it!

    Reply
    • I made a quick change to accommodate an upcoming event, it will reappear don’t worry! Sorry for the confusion. I’m starting everyone off with fairly easy recipes to get used to stir-frying; soon I’ll take nominations for recipes.

      Reply
    • I agree! I made cashew chicken. I”m a bit behind in posting , but I have to plan ahead in buying ingredients and cooking. I’ll catch up but I would appreciate you sticking to the plan you posted.

      Reply
  8. bevwinchester

    Thank you, Matt- at least I know I am not imagining things & I am stocked on cashews & chicken thighs! So wok on!

    Reply
  9. Sad to not be able to make this week’s recipe…sustained a right foot/ankle injury yesterday and will not be ambulatory/weight bearing at least for the next few days until my ortho follow-up…look forward to reading everyone’s posts, though, and making it myself once I’m back on my feet (literally!).

    http://mamashomemade.wordpress.com/

    Reply
  10. Two hours (for me anyway) to count-down for the June 13th recipe! Who is the host this week so that I may link to his/her site. Also looking for the LYL post. :) (looking at your blog, you are a busy man this week!)

    Reply
  11. Sorry to jump in late. I’ve been wanting to join, but life got so hectic. Anyway, I have all the ingredients for Wok Wednesday’s Classic Dry-Fried Pepper and Salt Shrimp (Aug. 8). So if all goes well, I’m in. Have a wok-derful week, Matt!

    Reply
  12. Pingback: Wok On in the New Year! « wokwednesdays

  13. Candace Grover

    Grace turned me on to your group and I will enjoy cooking along with all of you. Coincidently we made the Mango Chicken last night and had the Cashew Chicken Friday P.M. I’ve been cooking Asian cuisine, Chinese, Vietnamese etc. for many years and have 3 well seasoned carbon steel woks. I also test recipes for another Asian cookbook author. I am delighted with this book, the recipes are excellent

    Reply
  14. Pingback: Introduction | Wok, Stock and Two Smoking Burners

  15. Pingback: Chinese Burmese Chili Chicken | Wok, Stock and Two Smoking Burners

  16. Pingback: ww Chinese Jamaican Stir-Fried Beef and Carrots | eirene's island

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