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December 2017 Recipe

Whew, the year is almost over! Hard to believe it, but 2017 has passed by almost as quickly as a good stir-fry!

This month we’re only making one recipe since the holidays can be a bit of a hectic time for folks. However, since we’re only doing one, we might as well make it a bit special, no? December’s recipe is:

  • Ken Hom’s Stir-Fried Peppers with Scallops, page 105

This is a great recipe to break out for guests, and scallops are usually in season around this time of year.

For a bit more on scallops, and a great source for getting them mailed to you if you can’t find them locally, check out this blog post that Grace wrote, “The Best Scallops: Downeast Dayboat”.

By the way, if you join our Facebook group you can enter this month’s giveaway – a Kitchen God courtesy of Wok Wednesdays superstar member Jennifer Thomas. The winner will receive his/her Kitchen God in time for Chinese New Year and the advent of the Year of the Dog!

 

Happy Holiday Stir-Frying!

Matt

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November Recipe Schedule

This month we’ll be using some of that delicious XO sauce we made during October (if you haven’t used it all up already). If you’re not a tofu fan I encourage you to try the first recipe anyways, it is truly delicious. November’s recipes are:

  • Winnie Hon’s Silken Tofu with XO Sauce, p. 201
  • Uncle Lang’s Pan Fried Sea Bass, p. 162

As we enter the holiday season I also want you to think about how you can incorporate your stir-frying into your celebrations. Stir-fried greens make a great side dish, and how about leftover turkey fried rice for Black Friday?

Make sure to post your photos on our Facebook page and let us know what you made!

October Recipe Schedule

October is here and we are officially in fall stir-fry season! Our recipes this month are:

  • Winnie Hon’s XO Sauce, p. 214
  • Walter Kei’s Chili Pork, p. 88

This is a little different than how we usually do it in that you’ll need to make the XO sauce in order to make the Chili Pork. Sure you might be able to find XO sauce at the store, but once you learn how to make it at home you’ll want to start pouring it over everything!

Check out our Facebook page for a fun giveaway this month as well. Tane Chan, owner of San Francisco’s The Wok Shop and a huge Wok Wednesdays supporter has graciously offered up a 2-tier, 12 inch bamboo steamer as the prize! We have some steamed recipes coming up on the schedule, so this is a timely giveaway.

Happy Wokking,

Matt

August Recipe Schedule

We’re wokking our way through the summer! This August we have two great recipes that really take advantage of the abundance of fresh summer produce.

  • Helen Chen’s Pork and Cucumber p83
  • Liang Nian Xiu’s Moon Hill Corn and Beans p132

The recipe schedule has also been updated through the end of the year, so if you’re itching to get a head start on some wonderful stir-fries, have at it!

Happy Wokking!!

– Matt

July Recipe Schedule

Happy July! Hard to believe that the year is going by so fast, but we’ve got another couple of recipes lined up for this month:

  • Danny Chan’s Crabs with Black Bean Sauce, p. 110
  • Spicy Garlic Eggplant, p. 144

As always, follow along with the discussion on our Facebook page, share your photos, and keep an eye out for great giveaways!

May Recipe Schedule & Giveaway

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Happy May! Hope everyone is ready to stir-fry their way into the warmer weather! Here are our two recipes for this month:

  • Stir-Fried Sugar Snap Peas with Water Chestnuts, p. 135
  • Fried Rice with Ham, Egg, and Scallions, p. 120

This month’s giveaway is something special – a selection of delicious Ataulfo mangoes, sent to you just in time for June’s Mango Chicken recipe! You can find out how to enter the giveaway, participate in our discussions, share your photos, and more all over on our Facebook page.

You can see the current recipe schedule here.

April Recipes

Spring has sprung, and here at Wok Wednesdays we’re getting ready to move into some of the lighter, more seasonally-appropriate stir-fries. April’s recipes from The Breath of the Wok are:

  • Auntie Lil’s Stir-Fried Lotus Root with Chinese Bacon, p. 147
  • Cousin Doreen’s Braised Spareribs and Asparagus, p. 174

You should be able to find lotus root and Chinese bacon at most Asian grocery stores, or online from specialty food retailers. If you can’t find fresh lotus root however, don’t substitute for frozen.

As always, check out our Facebook Page to join in the conversation and see what April’s giveaway will be!