A French technique for a Chinese speciality dish: Mise En Place. Be sure you have all 18 ingredients on hand. The recipe is quite simple and you will use these products, spices and oils over and over again in Asian cooking.
There have already been two woks in my cooking past. Now, it seems, there will be a third. I prefer “third times the charm” rather than “better luck next time,” don’t you?
Here’s the story. I enjoy reading Catherine’s blog entitled My Culinary Mission. She currently posted a speciality dish entitled Yin Yang Beans. That plate of spicy green beans piqued my palate’s interest as much as it did her describing being part of the Wok Wednesday group piqued my curiosity. Now, I’d heard of Foodie Friday, Daring Bakers, Sunday Suppers, Baked Sunday Morning, Daring Cooks, and belong to French Friday with Dorie and Tuesdays with Dorie/Baking with Julia…………to name a few. But, Wok Wednesdays? That was a language I didn’t speak and had been a failure at cooking it as well.
I went to the library to check out “Stir-Frying To the Sky’s Edge”, the cookbook of choice written by award-winning author Grace Young. At home, with the book in hand, I pulled out my 12-inch skillet and put together Yin Yang Beans. They tasted every bit as good as their name implied. The cookbook seemed, as advertised, “the ultimate guide to mastery, with authentic recipes and stories.” With this book, I reasoned, I could do more with vegetables, portion control and even say “Au revoir” to my local China-a-Go-Go. I signed up and became a Wok Wednesdays wonk. (That’s my moniker, not theirs.)
One pound of chicken, cut into 3/4-inch cubes, is mixed with ginger, garlic, cornstarch, soy sauce, rice wine, sugar, salt and cold water.
Combine and stir together chicken broth, balsamic vinegar, dark soy sauce, sesame oil and rice wine as the liquid mixture.
Last night I made Kung Pao Chicken, (p. 113), this week’s recipe choice. Although we are restricted from printing the recipe, you can find it on the New Asian Cuisine site.
The chicken, seared beautifully, was melt-in-your-mouth delicious. While I realize the orange bell pepper is not as colorful as its red sister, the taste was the same. Next time, red.
Although, like in many Asian recipes, there are many ingredients required, they are all easy to find and purchase and will be necessary for upcoming dishes and meals. Why had I thought this so difficult before —- all I needed to do was cut, chop, mince, shred, grate, snip, and pour. The cooking time was less than 8 minutes.
Last night I served this with white rice. For me, a filling meal and because of the sauce, needing no additional soy sauce. When eating the leftovers today, I am going to add this salad I just found on food52:
Jeffrey Alford & Naomi Duguid’s Spicy Cucumber Salad
Adapted very slightly from these authors’ Hot Sour Salty Sweet (Artisan Books, 2000)
Serves 4 as a salad or as one of many dishes in a rice meal. For the technique, directions and, even a video, go to their Link.
1 large or 2 medium European cucumbers
2 tablespoons rice vinegar
1 tablespoon sugar 2 tablespoons peanut or vegetable oil
5 Thai dried chiles, or 3 for milder heat
1/2 jalapeño, minced
1/2 teaspoon salt
1/4 cup packed torn cilantro leaves
If you wish to see other WW’s chefs’ Kung Pau Chicken, go here. I already can confidently suggest you add Grace Young’s “Stir-Frying to the Sky’s Edge” to your cookbook library. Delightful, interesting and nutritious recipes. A good read.
My Wok Wednesdays Posts are dedicated to and honor my friendship with cook extraordinaire, Renée Deutsch, who now lives in Arizona. In the 1980s-90s, she and her husband, Bob, owned the Charcuterie, the best deli Aspen has ever known. Late one afternoon in those days, she and I were both at the check-out counter of our local Aspen grocery store. She spotted my groceries, a can each of LaChoy Chicken Chow Mein, Water Chestnuts, and Crispy Noodles. I said, “We feel like Chinese tonight.” I will never forget the look of pure horror on her face. She grabbed the cans, replaced them on the shelves and said, “Mary, just bring Michael and come over for dinner tonight.” We enjoyed an Asian feast that night, one of many food memories while gathered around Bob and Renée’s table. Renée, honey, this “wok’s” for you.
Simply plated. Simply delicious.
Mary, thank you for linking to my blog in your post. So happy to hear you are enjoying the book and decided to join us over at WW. Your Kung Pao Chicken looks great! Things have been crazy here and I hope to get this made tonight or tomorrow. What a lovely way to honor your friend Renée with the dedication at the end. Wok on!
Wow, Mary – I’m impressed! This is a great way to incorporate vegetables and flavor with meat. As you know, John is the “Wokker,” and I’m the sous chef – chopping away! Very nice!
Can you imagine? I do not and never have owned a wok. I just stir fry in a big saute pan…but I have a feeling I really need to add one to my kitchen…you’ll have to let me know your favorite brand. I giggled at your Aspen grocery store story…I’m glad you’ve advanced beyond LaChoy so you can share with us all. Where was Charcuterie? Not sure if I remember a deli…unless it was right near City Market…but that seemed more of a meat market, but it’s been a couple decades!
Anyway, Lori has a magnificent blog…her photography and food styling are always top notch. You’ll love visiting her…and, yes, I won her anniversary giveaway! I met her on a foodie bulletin board before I even had a blog, then reconnected via foodbuzz. We ended up being in the same sorority, too…it’s amazing how many connections you can find with virtual friends!
PS…your kung pao looks magnificent.
That looks so good! I love making stir-fry and this looks like a great recipe!
Thanxs Mary, that was really sweet
Can’t think of anything you both wouldn’t eat
You excel at anything you want to bake
I can’t even make a cake.
WOK ON GIRLFRIEND!!!!!!!!!!!!!!!!!!!!!!
My mother used to buy those LaChoy chow mein dinners…she loved them! Your story of how your friend rescued you from the fate of eating LaChoy is very cute…still smiling! And your stir fry looks wonderfully appetizing!! I printed the recipe…would love to try a stir fry! I don’t own a wok, I will give it a try in a fry pan!
Kathy, You, Liz and I do not own woks……..yet. I will eventually purchase one, my third, but the jury is out on what kind to buy. I am a Le Creuset woman and Susan just bought John a Le Creuset wok for his birthday. But, it’s cast iron and “Grace” (as in the cookbook author) suggests carbon steel. So, I’m still in the discussion and thinking phase and will make do with my 12″ skillet for now. “Stir-Frying to the Sky’s Edge” is a wonderful cookbook and I wonder if you will be thinking about #601 on your shelf. You have a lot of cookbooks, Kathy. I’m amazed.
Mother: You DO NOT make Chinese food in a 12″ skillet. (Don’t make me write another blog about you.) I WILL BUY YOU A WOK. Despite this small glitch, you wok. xoxox Your Daughter.
Why, thank you Melissa. You’re a doll. I will have My People talk to Your People. I wok, you roll. Mom
Mary, what a fabulous post. I’m so glad you’ve joined Wok Wednesdays. I taught stir-frying for several years in Aspen but I lost track of the cooking school. I know there are no wok shops on Main street but you can easily buy a fabulous, inexpensive wok from Tane Chan at the WokShop.com. She’s been selling woks in San Francisco’s Chinatown for nearly 40 years. Just tell her I sent you and be sure to talk to her on the phone. She is THE wok ambassador.
Mary,
Loved the part about the Deutsches. What great memories and our loss that they are no longer in Aspen. I am sure ReRe is still cooking up great food for all of her AZ friends.
Also, good thing Melissa is keeping you in line.
Just waiting for your return to Aspen!
I love the name of this dish! I’m always on the lookout for new chicken recipes, this looks like a perfect addition for my to-do list 🙂