by Grace Young
This recipe comes from one of Grace's friends, Tane Chan, the owner of The Wok Shop in San Francisco. If and when you are in SF, this is one store you must visit. It is a rather small shop that is packed to the gills with amazing goods. I myself have been there a couple of times. Tane is extremely knowledgeable when it comes to woks. There is a variety to choose from, and she will set you up with the correct wok that fits your lifestyle. It truly is a place not to be missed.
Mise en place.
Bowl 1: Bacon
Bowl 2: Garlic
Bowl 3: Cabbage
Bowl 4: Chicken broth
Bowl 5: Soy sauce
Bowl 6: Salt, pepper
This was a first. Starting with a cold wok. Normally, the wok is heated till a bead of water evaporates quickly (within a second or two), before any oil or food is added.
This is a dish that Chinese Americans were forced to make, when Napa cabbage and Chinese sausage were unavailable to those living outside of Chinese communities. They had to use regular green cabbage, and American bacon.
The recipe can be found on SFGate, along with an article on Tane and her wonderful store.
We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 229 of Stir-Frying to the Sky's Edge (or by clicking on the link above), which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!