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Giveaway – Melissa’s Produce

It’s time for another great giveaway! Our friends at Melissa’s Produce have generously agreed to giveaway a package of assorted Asian products to TWO lucky Wok Wednesdays members. Melissa’s is fantastic online source for a huge variety of fruits, vegetables, spices, sauces, and more. It’s especially great for those Wok Wednesdays members who don’t leave within an easy commute to an Asian grocery store – they have an entire section of Asian vegetables full of varieties like Chinese Long Beans, Bitter Melon, and Enoki Mushrooms.

Here’s how to enter the giveaway – leave a comment on this post telling us about your favorite vegetable to stir-fry, and how you like to prepare it. Two winners will be chosen at random from the entries. The giveaway will run until 11:59pm EST Monday, August 3rd. Good luck!

Many thanks to the great folks at Melissa’s for helping us with this giveaway! Make sure you check out their website! You can also like them on Facebook and follow them on Twitter (@MelissasProduce) and Instagram (melissasproduce).

melissa

Note – due to the complications of shipping fresh produce, the winners must reside within the continental United States.

12 responses »

  1. Karen Vanarsdel

    Favorite vegetable??? That’s a hard one since I love them all (except carrots – no carrots!). Really love mushrooms, all kinds of mushrooms, fresh or dried. They add so much flavor to any dish.

    Reply
  2. gao choy fa – flowering chive, cut into 3 inch sections. heat wok. add peanut oil and a couple of big slices of ginger. stir fry for a minute. remove. add ANY protein (salt fish being my favorite) and cook until 95% done. Return gao choy fa to pan, give a few stirs, and voila.

    Reply
  3. My favorite is long beans, I like them dry fried with a little bit of ground pork.

    Reply
  4. Right now it’s Chinese broccoli. I love stir frying it with Chinese style bacon.

    Reply
  5. Honestly, I enjoy stir frying all vegetables- but my current favorite is Grace Young’s sugar snap peas and mushroom recipe!!!

    Reply
  6. Zucchini and Mushrooms. Can’t pick just one! Stir-fried with soy sauce, a splash of fish sauce, and a little sugar and sesame seed oil.

    Reply
  7. Audrey Schneider

    I don’t think there is a veggie I don’t like and every one of them is enhanced with a quick spin around a wok. Sometimes it will be using the clear stir fry technique with the veggie as the center piece, other times using sauces to dress up the dish and using the veggies to show case a protein.

    Reply
  8. I like to stir fry bell peppers because they add so much color and crunch to any dish. You can’t beat stir-fry as a method for cooking them–anything else tends to overcook them and they lose their crunch. I like to get the pan very hot so they get a little bubbled at the edges. A very simple swish of rice wine and soy sauce sets them off. But it’s hard to pick–I love all vegetables!

    Reply
  9. My recipe is simple but oh so tasty. A swirl of high temp oil in my wok over a custom made 45,000 BTU burner mounted in my sailboat. I toss in a small onion cut in medium sized pieces, two cloves of garlic coarsely chopped, I/2 red and green pepper juliened, 1/2 cup juliened carrots and a half cup of chopped celery. Stir fry for about two minutes making sure the veggies are still al dente. At this point I add a touch of salt and a small splash of soy sauce. and a handful of bean sprouts. Stir fry for about 30 seconds. Stir in two chopped green onions and a touch of sesame oil. Stir for 15 seconds and serve. The high heat drives the moisture out and leaves the veggies crisp. Does not need a lot of seasonings as this method brings out the natural flavors of the veggies.

    Reply
  10. There are none I don’t like, but I think my favorite is still baby bok choy. Swirl in peanut oil, add ginger and garlic, then the bok choy, then a small touch of rice vinegar, soy sauce, and finish with a little sesame oil.

    Reply
  11. Wow! There are so many to choose from. A couple that stand out in my short memory would be Chinese Broccoli and Chinese Mustard Greens. The sauces cling and intermingle with the leaves that have a taste like no other.To die for! 🙂

    Reply
  12. squash is my favorite stir-fry vegetable

    Reply

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