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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.



19 responses »

  1. It’s funny you brought this question up! I was just thinking of learning some good stir-fries that would include pasta, fresh vegetables, Italian meats, and cannellini beans. Maybe adding non-Asian spices such as rosemary or thyme.

  2. My favorite non-Asian stir fry is Italian. The recipe below is on standard rotation in our house, a couple of times a month, with variations depending on my mood and vegetables on hand. Using pre-made sauce makes it fast and easy.

    Directions: Boil a big pot of water and cook a box of rotini, penne or ruote pasta (or your own favorite shape). Cut up two types of pre-cooked sausages, along with red and yellow bell peppers, onions, and halved grape tomatoes. In a large pan (I use my non-stick wok), saute peppers and onions with garlic in a small amount of olive oil. Remove aromatics and set aside. Add sausage chunks to the pan, let caramelize for a minute, flip and cook 30 seconds more, then add the tomatoes and stir 30 seconds more (if you like your tomatoes with black spots on them). Add the aromatics back in, then dump in a full jar of good quality tomato or vodka sauce and put to simmer. . When the sauce is warm and everything is heated through, add the drained pasta and toss to coat (or serve pasta on plates with sauce in a bowl on the table). Serve immediately with your favorite fresh grated Italian hard cheese, and (if you can afford them) lightly toasted pine nuts. Use a pepper grinder for the perfect final touch. The leftovers are fantastic for lunch the next day, either cold or warm. Options: when the sauce is simmering nicely, and before you add in the pasta, stir in a couple of handfuls of clean, patted-dry baby spinach (NOT frozen spinach). If the spinach leaves are large, strip off the stems and slice them into ribbons. I’ve also been known to add sliced mushrooms, and/or matchstick carrots, green beans, and jicama to the saute, before adding the jarred sauce. (Olives would be good, too, if you like olives; we do not.) My kids love this, and to ensure we have plenty of leftovers, I usually use 1 jar of vodka sauce plus 1/3 jar tomato sauce.

    • Oops!! Should have added – taste this sauce towards the end of cooking, and adjust the spices to your preference. What you add will depend on what type of jarred pasta sauce you use. I lived in Italy for 2.5 years, so for us, fresh basil, oregano and parsley are a must.

  3. I like to make stir-fried zucchini with fresh tomatoes from the garden.

  4. Favorite non-stir fry recipe is Linguine w/White Wine Clam sauce. Nothing beats making the clam sauce in the wok adding the freshly cooked pasta tossing it all together, there’s plenty of room to toss, and serve. Makes enough for 6-8 people, just enough for a cozy dinner gathering.

  5. Kathy Brumbaugh

    I’m so hoping we can take in a WokWednesday while we are in SanFrancisco in June! I’d love to be able to put together a stir fry with rice pasta and some crunchy veggies. Lots of interesting texture and little to no meat. I’m trying to find all kinds of varying dishes that will limit the meat in our diet. 🙂

  6. I stir fry bulgar, a little chopped bacon, diced onion, shredded cabbage, sliced mushrooms and some egg for a different take on “fried rice”. It’s great for breakfast, lunch or dinner!

  7. Burnt fried spaghetti (a family recipe that everyone outside of my family thinks is weird)

  8. I would like to learn to make shrimp fajitas stir-fry.

  9. I’m with Karen – popcorn! Make it often – it does wonders for the patina.

  10. I would LOVE to learn chicken with garlic sauce….or orange chicken (which is my favorite).

  11. Wok: Lots of sliced garlic, white beans, veggies, red pepper flakes. Add in cooked pasta (fusilli or similar) with some pasta water to the stir fry. Top with freshly grated parm and chopped parsley. Drizzle some olive oil on top. DELISH!

  12. LaReta Johnson

    I have just gotten a second wok to take up to our cabin in the mountains. Since I would like to use it for more than one meal during our time there, any food would be great, but we’d also love something Italian:)

  13. French green beans with cornmeal and low fat mexican cheese in an enchilada sauce.

  14. So where is the winner announced? LOL

  15. Being very unfamiliar with stir-fry, I believed (until now) that all stir-fry was Asian! I am anxious to learn more.

  16. I would love to learn all I can about stirfrying. Garlic chicken, chicken and broccoli.


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