Monday, October 24, 2016

Wok Wednesdays: The Breath of a Wok | Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun-Dried Tomatoes

Four score and seven years ago . . .  actually it was four stores and a few days ago that I found the Chinese eggplant I needed for this recipe. I was set on omitting the eggplant after store number two, but I feel the need to make a recipe as instructed the first time around unless it is unavoidable, such as unavailability of ingredients or at times in my case, laziness.

Store number one had Italian eggplant which I came very close to purchasing, fine it would have been I'm sure. I recalled seeing Chinese eggplant earlier in the week at store two, however this day it looked past its prime, as did store number three. Store four (as did store three) had Japanese eggplant - close enough!

This stir-fry is loaded with delicious vegetables - or fruits, depending on how technical you want to get.  :)

 Mise en place.

Bowl 1: Garlic, jalapeƱo pepper
Bowl 2: Eggplant, sun-dried tomatoes
Bowl 3: Tofu, mushrooms, bell pepper
Bowl 4: Soy sauce, vodka, balsamic vinegar, sugar
Bowl 5: Zucchini, sugar snap peas

Tastes as good as it looks and then some.

Tofu is one of those foods people either like or they don't; for me it depends on how it is prepared. I have had some tofu dishes that turned me off, and others like this stir-fry that makes me ask why I don't eat more of it.

I served this alongside some jasmine rice which made for a most delicious meal. This is one for the repeat list.

If you get overwhelmed with the different choices of tofu, check out this informative article on The Kitchn's website with tips from Andrea Nguyen, author of Asian Tofu, among others.

As much as I want to share the recipes from this book with you, we have been asked not to post them on our blogs. 

If you have been enjoying these Wok Wednesdays posts, consider purchasing Grace's book(s) and you too can make these wonderful stir-fries at home. 

Wok Wednesdays is an online group of wok devotees that are cooking through Grace Young's The Breath of a Wok. All are welcome to join along - no blog required. :)

Saturday, October 15, 2016

Wok Wednesdays: The Breath of a Wok | Uncle Sherman’s Home-Style Chicken and Vegetables

This week's recipe is chock full of vegetables. We have bok choy, mushrooms, broccoli, and cauliflower, though any vegetable can be used; preferably in season vegetables for best flavor.

Mise en place.

Bowl 1: Chicken, ginger, garlic, cornstarch, soy sauce, oil, salt
Bowl 2: Bean sauce
Bowl 3: Ginger, garlic, broccoli, cauliflower
Bowl 4: Bean sauce
Bowl 5: Water
Bowl 6: Bok choy, mushrooms
Bowl 7: Water
Bowl 8: Cornstarch, soy sauce, water

The bean sauce on its own is quite salty so I omitted the additional salt called for in the recipe. I should no better - Grace would not steer us wrong - the salt was needed in the end after all.

The flavor of this stir-fry is on the mild side, which would make for a great meal to expand a child's palate while introducing them to Asian cuisine.

We have been asked not to post the recipes on our blogs. Why don't you grab the book and join in on the fun, and become a Wok Wednesdays member. Everyone is welcome - bloggers and non-bloggers alike!

Wok Wednesdays is an online group of wok devotees that are cooking through Grace Young's The Breath of a Wok.