by Grace Young
Wow! This dish had me on cloud nine. Grace, you are amazing! Thank you time and time again for your wonderful recipes; any chance you will do a vegetarian stir-fry book in the future?
I made a couple of deviations. I used ground black pepper instead of white, and I used Hunan Chili Sauce in place of the chili bean sauce, for this is what I had on hand and my local chain grocery did not carry the chili bean sauce. The recipe calls for the zest of one orange; so I thought why not add sectioned orange slices - this was a good call on my part.
Not sure why my tomatoes disintegrated. I did not seed them like I did for the Stir-Fried Eggs with Tomatoes and the picture in the book shows them mostly intact. Maybe it was due to that I used an heirloom tomato? Also I had a lot of sauce (partially due to the disintegrated tomatoes?) which makes me wish I had made rice or served bread to soak up all that tasty goodness!
This stir-fry was fabulous!
Success meter (1-3): 3
Oh the aroma...
(and it's not even cooking yet!)
The recipe calls for shredded ginger.
First you slice paper-thin slices, then
cut the slices into 1/8-inch fine shreds.
I placed a dime to show scale - my pieces
were not quite paper-thin, but did the job.
Just look at those beautiful tomatoes!
This weekend was our daughter's birthday. We celebrated with a trip to San Francisco to buy her a cast iron (her choice) wok from the fabulous Tane Chan of the Wok Shop. We spoke with Tane Chan and she is a treat to say the least! Not only does she praise Grace Young to the fullest, she also gives great pointers and wonderful lunch recommendations. Thank you Tane!
When in San Francisco..
Abutilon "Tiger Eye"
My four month old wok compared to the
wok I puchased for my nephew while
we were at the Wok Shop.
You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.
Make sure to visit my co-wokkers to see their results on this stir-fry.
Look for the LYL link on the Wok Wednesdays page.