This recipe seemed to be a hit with a lot of WW folks. What did you think about it? Were you able to find the Calypso Sauce or did you use a substitute? Leave a comment below and/or a link to your blog post!
Today’s recipe was a little on the wild side – a great combo of Southeast Asian ingredients and traditional stir-fry technique. I personally love using exotic ingredients – its not every day you get to cook with squid! What did you think? Leave a comment below and/or a link to your blog post!
And don’t forget – you can purchase a Wok Wednesday’s t-shirt on Grace’s website using the link below. Show the world that you’re a dedicated Wokker!
It’s another Wok Wednesday, and an extra special one at that because we’ve surpassed 800 members! Cue the band! Clang the woks! When I embarked on this journey over two years ago I never could have imagined it would become what it is today – I was just hoping to find others who enjoyed stir-frying as much as I did. Thank you to all who participate!
This recipe is a version of one of my favorite dishes – Singapore Noodles. The version in Stir-Frying to the Sky’s Edge comes from Mei IBach, a Chinese Malaysian born in Malaysia and raised in Singapore. When the Chinese came to Malaysia and Singapore they created a fusion cuisine that came to be known as Nyonya – thus, Nyonya-Style Singapore Noodles. You’ll see the combination of Chinese and Southeast Asian ingredients in this recipe, which calls for both kecap manis (a Southeast Asian style dark soy sauce) as well as traditional soy sauce.
What did you think about this week’s recipe? If you’re a fan of Singapore Noodles, how did this version compare to what you usually have? Leave us a comment below and/or a link to your blog post.
Also – don’t forget to tag your photos and posts on Twitter and Instagram with #wokwednesdays
This week’s recipe stars one of my all-time favorite Asian ingredients – lemongrass. With its slight lemon flavor and floral aroma, lemongrass is widely used across southeast Asia. This recipe combines classical Vietnamese ingredients with time-honored Chinese techniques for one delicious dish!
What did you think of this week’s recipe? Leave your thoughts and/or a link to your blog post below.
Today’s recipe was Spicy Dry-Fried Beef and from the reactions on our Facebook group it was a winner! Check out Karen Kerr’s beautiful results:
What did you think? Leave your thoughts below and/or a link to your blog post!
Did this week’s recipe throw you for a loop. Stir-fried watermelon rind!? This is essentially the same recipe as the last one we did, Stir-Fried Fuzzy Melon, but with watermelon rinds in place of the melon. This is a really fun, and beautiful, recipe and its a great way to make those delicious summer watermelons go the extra mile. What did you think? Leave your thoughts and/or a link to your blog post below.
This week’s recipe had an unusual ingredient – fuzzy melon. It is readily available at most Asian grocery stores, and some Wok Wednesdays members even reported seeing it at their local farmers’ markets, but I’m willing to bet most of us had never encountered it before.
What did you think of the dish? Leave your thoughts below and/or a link to your blog post!
(And stay tuned for another exciting giveaway coming soon!)