tag:blogger.com,1999:blog-19856118155927929142024-03-05T09:46:39.962-08:00my culinary mission: to cook through my 200+ booksCathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.comBlogger376125tag:blogger.com,1999:blog-1985611815592792914.post-75256139221573157252016-10-24T09:45:00.000-07:002016-10-24T16:38:41.570-07:00Wok Wednesdays: The Breath of a Wok | Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun-Dried Tomatoes<br />
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Four score and seven years ago . . . actually it was four <i>stores</i> and a few days ago that I found the <strike>Chinese</strike> 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. <br />
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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 <i>Japanese </i>eggplant - close enough! <br />
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This stir-fry is loaded with delicious vegetables - or <a href="https://www.favrify.com/vegetables-that-are-fruits/" target="_blank"><u>fruits</u></a>, depending on how technical you want to get. :)</div>
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Mise en place.</div>
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Bowl 1: Garlic, jalapeño pepper</div>
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Bowl 2: Eggplant, sun-dried tomatoes</div>
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Bowl 3: Tofu, mushrooms, bell pepper</div>
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Bowl 4: Soy sauce, vodka, balsamic vinegar, sugar</div>
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Bowl 5: Zucchini, sugar snap peas</div>
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Tastes as good as it looks and then some.</div>
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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. <br />
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I served this alongside some jasmine rice which made for a most delicious meal. This is one for the repeat list. <br />
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If you get overwhelmed with the different choices of tofu, check out <a href="http://www.thekitchn.com/tofu-varieties-whats-the-difference-201345" target="_blank"><u>this informative article</u></a> on The Kitchn's website with tips from <a href="http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html" target="_blank"><u>Andrea Nguyen</u></a>, author of <i>Asian Tofu</i>, among others.<br />
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<i>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. </i><br />
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<i>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. </i><br />
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<a href="https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=sr_1_1?s=books&ie=UTF8&qid=1475014931&sr=1-1&keywords=the+breath+of+a+wok" target="_blank"><u> Amazon</u></a></div>
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<a href="https://www.facebook.com/groups/wokwednesdays/" target="_blank">Wok Wednesdays</a> is an online group of wok devotees that are cooking through <a href="http://graceyoung.com/" target="_blank">Grace Young's</a> <i>The Breath of a Wok</i>. All are welcome to join along - no blog required. :)<br />
<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com13tag:blogger.com,1999:blog-1985611815592792914.post-45496486453442821312016-10-15T14:28:00.000-07:002016-10-15T14:28:11.005-07:00Wok Wednesdays: The Breath of a Wok | Uncle Sherman’s Home-Style Chicken and Vegetables<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhWurt5s7-cBbjz1KTvciRuFnVJAVOwRtuLR5K4YRioln55u4bNqCr3ZtjN5L6iys2wFgSV9EaCv5g3W56uq3YPQg-jzIi1eYUpc0rFx536HcXhGSRvj2yyG5LRVpqSD78RS8eBj36de4/s1600/5-PA070005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhWurt5s7-cBbjz1KTvciRuFnVJAVOwRtuLR5K4YRioln55u4bNqCr3ZtjN5L6iys2wFgSV9EaCv5g3W56uq3YPQg-jzIi1eYUpc0rFx536HcXhGSRvj2yyG5LRVpqSD78RS8eBj36de4/s640/5-PA070005.JPG" width="640" /></a></div>
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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.<br />
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Mise en place.</div>
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Bowl 1: Chicken, ginger, garlic, cornstarch, soy sauce, oil, salt</div>
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Bowl 2: Bean sauce</div>
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Bowl 3: Ginger, garlic, broccoli, cauliflower</div>
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Bowl 4: Bean sauce</div>
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Bowl 5: Water</div>
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Bowl 6: Bok choy, mushrooms</div>
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Bowl 7: Water</div>
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Bowl 8: Cornstarch, soy sauce, water</div>
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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. <br />
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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. <br />
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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! </i><br />
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<div style="text-align: center;">
<a href="https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=sr_1_1?s=books&ie=UTF8&qid=1475014931&sr=1-1&keywords=the+breath+of+a+wok" target="_blank"><u> Amazon</u></a></div>
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<a href="https://www.facebook.com/groups/wokwednesdays/" target="_blank">Wok Wednesdays</a> is an online group of wok devotees that are cooking through<a href="http://graceyoung.com/" target="_blank"> Grace Young's</a> <i>The Breath of a Wok</i>.<br />
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com2tag:blogger.com,1999:blog-1985611815592792914.post-23989015897625898872016-09-28T14:56:00.000-07:002016-09-28T14:56:13.360-07:00Wok Wednesdays: The Breath of a Wok | Jan Yueh's Beef with Onions and Peppers<br />
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Mise en place.</div>
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Bowl 1: Flank steak, soy sauce, dry sherry, black pepper, cornstarch, vegetable oil</div>
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Bowl 2: Onions</div>
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Bowl 3: Bell peppers</div>
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Bowl 4: Soy sauce, dry sherry, sugar, cornstarch</div>
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What amazing flavor this stir-fry has, and without any enhancements such as ginger, garlic, scallions, or fish sauce, sesame oil, or chili paste - common ingredients in stir-fries - here we have just soy sauce, sherry and pepper.<br />
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This is why I love stir-frying. You take the freshest of ingredients, with minimal spices and/or condiments and give them a quick toss in a very hot wok, and you have an incredible tasting meal in mere minutes, which is healthy to boot! I don't understand why everyone hasn't jumped on the wok-wagon. <br />
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Pure deliciousness.</div>
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Wok Wednesdays is an online group of wok devotees (or should I say fanatics) who are currently cooking through<a href="http://graceyoung.com/" target="_blank"> Grace Young's</a> <i>The Breath of a Wok</i>.<br />
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We have been asked not to post the recipes on our blogs. You will find this recipe on page <i>94</i>. Why don't
you grab the book and join in on the fun (for we've only just begun) and become a Wok Wednesdays
member yourself. Non-bloggers are welcome too. Pay us a visit over on <a href="https://www.facebook.com/groups/wokwednesdays/" target="_blank">Facebook</a>. <br />
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<a href="https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=sr_1_1?s=books&ie=UTF8&qid=1475014931&sr=1-1&keywords=the+breath+of+a+wok" target="_blank"><u> Amazon</u></a><u> </u></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com6tag:blogger.com,1999:blog-1985611815592792914.post-22706682990914513322016-09-21T18:46:00.002-07:002016-09-27T17:33:50.197-07:00Wok Wednesdays: The Breath of a Wok | Liang Nian Xiu's Snow Peas, Tomatoes, and Chilies<br />
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As I mentioned in my last post, we have finished cooking our way through <a href="http://graceyoung.com/" target="_blank">Grace Young</a>'s <i>Stir-Frying to the Sky's Edge</i>, and so we begin a new odyssey with her book <i>The Breath of a Wok</i>, an <a href="http://www.iacp.com/award/more/cookbook" target="_blank">IACP Cookbook Award</a> winner.<br />
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Most people think of only stir-frying when they see or hear of woks; but there is so much more that can be done in this amazing vessel which we are soon going to discover - such as steaming, braising, boiling, poaching, deep-fat frying, pan-frying, and yes, even smoking in the wok, proving that the wok is quite the versatile pan to have in your kitchen arsenal. <br />
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Oh, and it makes great popcorn too!<br />
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Mise en place.</div>
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Bowl 1: Bacon, ginger, garlic, chili</div>
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Bowl 2: Snow peas</div>
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Bowl 3: Tomato</div>
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Bowl 4: Salt, sugar</div>
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We started with a simple vegetable stir-fry of crisp snow peas, sweet tomatoes, and smoky bacon - what a wonderful fusion of flavors.<br />
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This makes a great side dish or even a light lunch served alongside some rice. <br />
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The recipe can be found on page 132 of <i>The Breath of a Wok</i>, which you may just want to pick up at your local bookstore for it is more than just a cookbook, it even has a whole chapter dedicated from finding the perfect wok to seasoning and caring for your treasured pan - a wok manual of sort and is filled with personal stories and gorgeous photos from Grace's travels during her research in wok cooking and culture, which sadly is becoming a lost art; but hopefully there will be a resurgence in authentic wok cooking thanks to Grace and her books, and the Wok Wednesdays group which is just shy (and by shy I mean 6) of 2000 members as of this posting. <br />
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<i>We have been asked not to post the recipes on our blogs, so why don't you grab the book and join in on the fun and become a Wok Wednesday member yourself! Come check us out on <a href="https://www.facebook.com/groups/wokwednesdays/" target="_blank">Facebook</a>. </i><br />
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com8tag:blogger.com,1999:blog-1985611815592792914.post-16048737724957832902016-09-07T20:23:00.000-07:002016-09-07T20:27:51.763-07:00Wok Wednesdays | Stir-Fried Beef and Broccoli | SFTTSE Finale!<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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Wow. I can't believe it has been four-plus years that we began cooking through this incredible cookbook. We have had many a fine meal thanks to Grace Young and her recipe contributors.<br />
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And what better way to bring this journey to a close, then with the ever classic beef and broccoli.<br />
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Mise en place.</div>
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Bowl 1: Garlic, fermented black beans</div>
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Bowl 2: Flank steak, ginger, soy sauce, dry sherry, cornstarch, salt, pepper, sesame oil</div>
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Bowl 3: Onion</div>
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Bowl 4: Broccoli</div>
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Bowl 5: Chicken broth, oyster sauce, dark soy sauce, dry sherry</div>
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I am proud to say I have cooked all but three recipes in the book, including the supplemental recipes listed at the back, one of which should not be missed - Chinese Barbecued Pork - it is sooo good.<br />
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It's still my intention to post two of the three missed recipes; as for the third (Singapore-Style Stir-Fried Lobster) - I just can't bring myself to plunge a live lobster into boiling water or the alternative (Google it - it's not pretty). <br />
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<a href="http://graceyoung.com/" target="_blank">Grace Young</a>, I salute you! Without your books and this
group, Andy & I would probably still be eating over-salted, oily, gloppy food
that is passed on as Chinese food here in the Western hemisphere. Thank you for sharing your most delicious, authentic Chinese recipes with the rest of the world to enjoy; and <a href="http://www.schoolofhome.com/" target="_blank">Matt Lardie</a>, thank you for starting Wok Wednesdays, which has become filled with fun and witty members that can put a smile on one's face even at the most dismal of times. <br />
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As I mentioned at the beginning of this post, <i>this </i>journey comes to an end, but fear not, we start anew with Grace's other masterpiece,<i> <a href="http://www.graceyoung.com/cookbooks/cookbook-2/" target="_blank">Breath of a Wok</a></i>. Here we will learn new techniques: steaming, braising, boiling, poaching, deep-fat frying (this does wonders for the patina), pan-frying, and even smoking! in our wok.<br />
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And so we embark on another exciting culinary adventure. I hope you continue following along or better yet, join us!<br />
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<i>I have received permission to share with you this week's recipe. Wok on my friends!</i><br />
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<b><u>Stir-Fried Beef and Broccoli</u></b><br />
<span style="font-size: x-small;">Serves 2 to 3 as a main dish with rice.</span><br />
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12 ounces lean flank steak<br />
1 tablespoon minced ginger<br />
2 teaspoons soy sauce<br />
2 teaspoons plus 1 tablespoon Shao-Hsing rice wine or dry sherry<br />
1 1/2 teaspoons cornstarch<br />
1/2 teaspoon salt<br />
1/8 teaspoon freshly ground pepper<br />
1 teaspoon sesame oil<br />
2 tablespoons chicken broth<br />
2 tablespoons oyster sauce<br />
2 teaspoons dark soy sauce<br />
12 ounces broccoli florets and stems, cut into 1/4-inch thick slices<br />
2 tablespoons peanut or vegetable oil<br />
1 tablespoon minced garlic<br />
1 tablespoon fermented black beans, rinsed and mashed <span style="color: #666666;">(I like to add extra beans left whole as well</span>)<br />
3/4 cup thinly sliced onion<br />
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1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. In a medium bowl combine the beef, ginger, soy sauce, 2 teaspoons of the rice wine, cornstarch, salt, and pepper. Stir to combine. Stir in the sesame oil. In a small bowl combine the chicken broth, oyster sauce, dark soy sauce, and the remaining 1 tablespoon rice wine.<br />
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2. In a 1 1/2-quart saucepan bring 1 quart water to a boil over high h eat. Add the broccoli and cook, stirring 1 minute or until the broccoli is bright green and the water almost returns to a boil. Drain in a colander, shaking out excess water.<br />
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3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the garlic and black beans, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.<br />
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4. Swirl the remaining 1 tablespoon peanut oil into the wok, add the onions, and stir-fry about 30 seconds or until the onions are just translucent. Add the broccoli and stir-fry 15 seconds or until just combined with the onions. Return the beef with any juices that have accumulated to the wok. Swirl the oyster sauce mixture into the wok and stir-fry about 30 seconds or until the beef is just cooked through. (The sesame seed garnish was my personal touch - add a sprinkle if it suits you.)<br />
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<span style="color: #999999;">Stir-Frying to the Sky's Edge | Grace Young</span><br />
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<i>If you want to join us, look us up on:</i><br />
<br />
<b><i>Facebook: </i></b><br />
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<i>https://www.facebook.com/groups/wokwednesdays/ (for real time discussions)</i><br />
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<i><b>Wok Wednesdays Blog: </b></i><br />
<i><br /></i>
<i>https://wokwednesdays.wordpress.com/ (mainly the recipe schedule)</i><br />
<i><br /></i><b><i>And for all your wokking needs contact:</i></b><br />
<i><br /></i>
<i>Tane
or Randy at the Wok Shop, located in San Francisco. Tane has been
selling woks for over 45 years! She and Randy will fit you with the
perfect wok for your current situation (gas cooktop, electric,
induction, etc. )</i><br />
<i><br /></i>
<i>If you cannot visit the Wok Shop
personally, give them a call! They also have a website to order online. I
have personally purchased a few woks and other items from them; they are so very helpful!</i><br />
<i><br /></i>
<i>The Wok Shop</i><br />
<i>718 Grand Avenue</i><br />
<i>Oakland, CA 94108</i><br />
<i><span class="_Xbe _ZWk kno-fv"><a class="fl r-iAHcGZD5mnTI" data-number="+14159893797" data-pstn-out-call-url="" data-rtid="iAHcGZD5mnTI" data-ved="0ahUKEwiT95OToe3OAhUG62MKHXAEDHoQkAgIoAEwEQ" href="https://www.blogger.com/null" title="Call via Hangouts">(415) 989-3797</a></span></i><br />
<i><span class="_Xbe _ZWk kno-fv">http://www.wokshop.com/ </span></i><br />
<i><br /></i>
<b><i>This is one store you don't want to miss visiting if you have the
opportunity! Here is a peak inside the store, and Tane's heartfelt story of how her wokking career began.</i></b><br />
<i><br /></i>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com8tag:blogger.com,1999:blog-1985611815592792914.post-3347235937179729482016-08-24T09:27:00.000-07:002016-08-24T09:27:09.783-07:00Wok Wednesdays | Vinegar Glazed Chicken & Shanghainese-Style Stir-Fried [Lima] Beans<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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<u><b>Vinegar Glazed Chicken </b></u><br />
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I feel the saying "you had me at . . ." is way overused and I have avoided it (I think) - until now. The title alone had me wanting to make this immediately!! And why there isn't a photo in the book is beyond me - it is a most gorgeous looking stir-fry. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahRW9jriHcF9tDSSpcGNOfbLg2fp603RsCAN-bSon3QcajYna8pDuaMwV-NCij8L5IXYuMFuf8NMZmWQPq83un1jk74VdrpvX29F2TTK_X03fa0AmcJiBLbZ-W7QgiT3ilWVtXw2fPp3r/s1600/6-P8210059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahRW9jriHcF9tDSSpcGNOfbLg2fp603RsCAN-bSon3QcajYna8pDuaMwV-NCij8L5IXYuMFuf8NMZmWQPq83un1jk74VdrpvX29F2TTK_X03fa0AmcJiBLbZ-W7QgiT3ilWVtXw2fPp3r/s640/6-P8210059.JPG" width="640" /></a> <br />
Mise en place.</div>
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Bowl 1: Scallions, ginger, garlic, dried red chili peppers </div>
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Bowl 2: Chicken, dark soy sauce, soy sauce, dry sherry, sugar, cornstarch, Sichuan peppercorns, salt</div>
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Bowl 3: Sesame oil, dark soy, soy sauce, dry sherry</div>
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Bowl 4: Balsamic vinegar<br />
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This dish is traditionally made with red chili peppers that I have used here, however in the book, red pepper flakes are called for to make things easier. I only used three peppers for this recipe, I easily could have added more for there was not much heat - not sure how old my dried peppers were. When using whole peppers, make sure to snip one of the ends off so that the seeds of the pepper disperse throughout the stir-fry.</div>
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Grace calls for Chinkiang vinegar, which
she says adds a great depth of flavor, but balsamic (which I used) she says is a
great alternative. </div>
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The accidental plating. Lucky for me the sauce splattered this way! (Well, there was a blob on the other side as well, which I wiped clean.) I couldn't have made it happen this way if I tried. </div>
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Not only does this look good, but it tastes good too. To me, it even had an inkling of barbecued flavor to it at first bite. Another member of our group mentioned her hubby thought it tasted slightly like bacon!<br />
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This . . . is another winner folks. </div>
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<u><b>Shanghainese-Style Stir-Fried [Lima] Beans</b></u></div>
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I was feeling this needed a little flair - in the end it probably didn't really need anything at all. But my idea of adding a little Pickapeppa sauce sounded like a good idea at the time. As you can see, the sauce started to "bleed" into the beans almost immediately. Hmmm, maybe two or three slices of cherry tomato on top would be cute - or nothing - depending on how you serve it up - molded and chilled, or warm, straight from the wok. <br />
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Mise en place.</div>
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Bowl 1: Pickled cabbage</div>
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Bowl 2: Lima beans</div>
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Bowl 3: Chicken broth</div>
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Bowl 4: Sugar, salt<br />
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This is an odd stir-fry to say the least. It wasn't easy stir-frying mashed beans - they just wanted to stay in one big clumpy mass and stick to my chuan (wok spatula). I just had to keep scraping the beans off and pressing down and dragging the chuan across them to incorporate everything. <br />
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I found the pickled cabbage at a store in Oakland's Chinatown (wish I can remember which one - it was the last store I was going to look at before giving up). Of course I tried to find them at my local stores, even 99 Ranch, our local Asian grocer to no avail - the other stores may have had this - but if they had the Chinese label showing, I would have had no clue. At least now I know what to look for.<br />
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The recipe calls for fresh fava beans - which here in California do not come into season until late January (if you're lucky) or February according to the vendor at the farmer's market. I may have been able to find frozen fava beans at 99 Ranch, but I never made it over there. <br />
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We actually enjoyed this. Andy liked it a lot actually - he said it made him feel like he was eating clean; "clean" eating can be a put-off for some - but this was tasty - not knock-your-socks off tasty like I'm accustomed to with recipes from this book, but it was good. Andy says he would even eat this a couple times a week. <br />
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I'm glad I purchased two cans of the pickled cabbage, for I will definitely make this again when fresh fava beans are in season come next year.<br />
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These two recipes can be found on pages 136 & 227 of <i>Stir-Frying to the Sky's Edge</i>.<br />
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We as a group have agreed not to post the recipes on our blogs. </div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com5tag:blogger.com,1999:blog-1985611815592792914.post-17044395491058253332016-08-04T11:28:00.000-07:002016-08-04T11:28:05.763-07:00Wok Wednesdays | Stir-Fried Shiitake Mushrooms with Dried Scallops<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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This special occasion dish received high marks throughout our group; here are a few words from our members describing this stir-fry: intense, special, rich flavor, decadent, a umami bomb!<br />
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Dried scallops are considered a delicacy in China. <br />
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The scallops get a soaking for about an hour or more until they are softened and easily shredded.</div>
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Mise en place.</div>
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Bowl 1: Shallots</div>
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Bowl 2: Shiitake mushrooms</div>
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Bowl 3: White pepper</div>
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Bowl 4: Chicken broth, oyster sauce, soy sauce, reserved scallop liquid</div>
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Bowl 5: Scallops</div>
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This stir-fry is the specialty of Grace's friend George Chew, who serves this at his New Year's Eve celebrations.<br />
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As I mentioned, this was a big hit amongst our members; not so much for us though. Sorry Grace and George!! At first bite I thought it had really good flavor, then a fishy aftertaste kicked in which lingered . . . all night long.<br />
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Maybe it was the quality of the scallops? Just how does one tell what they are getting as evidenced below. <br />
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A word of caution:<br />
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Susan, a fellow wokker recommends avoiding this brand like the plague. She purchased these at an Asian market near her for $12.99 for six ounces (the price may have been a clue - for dried scallops can easily go for up to and more than $100 a pound!) She said they never softened as they should after soaking, and they had a rubbery texture and nasty taste. So beware!<br />
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If you go to a Chinatown as I did, you will find shops with scallops in very large jars filled to the rim in assorted sizes and prices. The good thing in making a special trip, you can purchase the quantity needed so there is no waste.<br />
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We even have a member, Bob, who dried his own! That is one way to make sure you're getting top quality. Want to know how to make your own dried scallops? Join or FB page and type in "scallops" in the search box and scroll through until you come upon Patti's (Bob) post for drying scallops, or just do a Google search. :)<br />
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This recipe can be found on page<i> </i>215 of <i>Stir-Frying to the Sky's Edge</i>.<span style="color: #3d85c6;"></span></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com2tag:blogger.com,1999:blog-1985611815592792914.post-45804186704158384812016-07-13T22:04:00.002-07:002016-07-13T22:04:20.898-07:00Wok Wednesdays | Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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Such a simple and beautiful stir-fry.</div>
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Baby bok choy.</div>
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Shanghai baby bok choy (<a href="http://about.com/" target="_blank">source</a>).</div>
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<i>Shanghai</i> baby bok choy is most commonly found in our grocery stores. It has smoother, lighter green leaves and pale green stalks. The bok choy I used, I found at my local Asian market. Either variant will work in this stir-fry.</div>
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Mise en place.</div>
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Bowl 1: Ginger</div>
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Bowl 2: Carrot</div>
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Bowl 3: Baby bok choy</div>
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Bowl 4: Salt, Sichuan peppercorn </div>
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Bowl 5: Chicken broth, dry sherry, cornstarch</div>
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This stir-fry takes all about three minutes (if that) to cook; stir-frying continues to amaze me. <br />
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The
ginger slices are sautéed first, then the carrots are added and given a
quick swirl around the wok. Next up is the bok choy, salt and
peppercorns, these are stir-fried for about a minute before the broth is
swirled in and the mixture briefly steamed, and I do mean briefly - for
a whole thirty seconds! Then the vegetables are stir-fried for a short time
more - just until the bok choy is crisp-tender. And there you have it!<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNAwb1RX3Vv2Buu632ed2Wq7y0_GCmRuyLn1BGBLMP5t7AiEzDmvd4hZDz_a8L-zLqoHRdEGrSkaiaXa5fGS94l64aOHSWkEAyxVilrGoRptTvFuREf1qVQu4uBSRLRLHJh1PSOVFARCS/s1600/2-P7120006-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNAwb1RX3Vv2Buu632ed2Wq7y0_GCmRuyLn1BGBLMP5t7AiEzDmvd4hZDz_a8L-zLqoHRdEGrSkaiaXa5fGS94l64aOHSWkEAyxVilrGoRptTvFuREf1qVQu4uBSRLRLHJh1PSOVFARCS/s640/2-P7120006-001.JPG" width="640" /></a></div>
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I actually made this twice. The first time I found it too oily. I should have went with my instinct to not add the remaining oil at the time the bok choy went in. My wok still had a good sheen of oil going on at this point.<br />
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The second round, the wok started to look a bit dry shortly before the bok choy was ready, so I added a few sprinkles of oil (maybe a teaspoon?) at that time. Much better result for me. <br />
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This recipe can be found on page<i> </i>189 of <i>Stir-Frying to the Sky's Edge</i>.<span style="color: #3d85c6;"></span></div>
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We as a group have agreed not to post the recipes on our blogs. </div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com2tag:blogger.com,1999:blog-1985611815592792914.post-11315636156388467902016-06-16T16:50:00.001-07:002016-06-16T16:50:06.019-07:00Wok Wednesdays | Stir-Fried Eggs with Velvet Shrimp<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsqE4_hESuwPn7GN525_cTSMnD4hiJ4r6sngxD7CBzrbnos-mKtUUJteiDx-Cp2KQicEC4koMNHhthRX_WSeiU-iBQK2BkXWjvvnxEGfA3Clh2wm_ootJbomnUKOaefngRk56UtGG7BR0/s1600/1-P6130059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsqE4_hESuwPn7GN525_cTSMnD4hiJ4r6sngxD7CBzrbnos-mKtUUJteiDx-Cp2KQicEC4koMNHhthRX_WSeiU-iBQK2BkXWjvvnxEGfA3Clh2wm_ootJbomnUKOaefngRk56UtGG7BR0/s640/1-P6130059.JPG" width="640" /></a></div>
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My original plan was to make this for breakfast; but who am I fooling - there is no time in the am for the whole photo shoot bit. So dinner it was! And just as well, for Andy said he would not want this for breakfast. Me, I would; and I just may make it again for my breakfast the next time he is out of town.<br />
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Mise en place.</div>
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Bowl 1: Ginger, scallion</div>
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Bowl 2: Shrimp, egg white, cornstarch, dry sherry, salt, oil </div>
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Bowl 3: Peas</div>
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Bowl 4: Egg, dry sherry, salt, white pepper<br />
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I love a good stir-fry that uses minimal dishes and cooks in under three minutes! (Take note: there is half an hour of hands-free time for the shrimp to marinate (refrigerated), and to come to room temperature.)<br />
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I should have let my shrimp cook a little longer before<i> </i>adding the egg mixture. My eggs were not as creamy as they should have been because I was concerned the shrimp was not cooked all the way through, and cooked them a bit longer than instructed. The eggs were delicious anyhow - loved the flavor the white pepper and dry sherry lent to the eggs - I'm going to have to add these two ingredients to my normal scrambled eggs from now on - so good. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDME8yt1fUCRFBnTWUncV8vMiMI1ENCnlbT1PnICAjewy14qKellaEPL9xhNj_ypk1wCQVyYzw-Yxwy9TFJaRaGKXXiTU5KuUC6T8_U2aWAI9HKRR-GT1-48KMk96yErrEWAkw23vHpsN/s1600/3-P6130028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDME8yt1fUCRFBnTWUncV8vMiMI1ENCnlbT1PnICAjewy14qKellaEPL9xhNj_ypk1wCQVyYzw-Yxwy9TFJaRaGKXXiTU5KuUC6T8_U2aWAI9HKRR-GT1-48KMk96yErrEWAkw23vHpsN/s640/3-P6130028.JPG" width="480" /></a></div>
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I was a bit concerned this was not going to be enough for the two of
us, being there is only a quarter-pound of shrimp being used. In the end it
turned out to be the perfect amount served alongside some jasmine rice.<br />
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<div style="text-align: center;">
<div style="text-align: left;">
The recipe can be found on page<i> </i>127 of <i>Stir-Frying to the Sky's Edge</i>, and I also found it over on<a href="http://www.cookistry.com/2011/10/stir-frying-velvet-shrimp-from-skys.html" target="_blank"> <span style="color: #3d85c6;">Cookistry's </span></a><span style="color: #3d85c6;">website. </span></div>
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<img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGteIVST1p3qzqQZ6QzDOQvIUi56kDCYcb90jeNV_x46MmutV77oV8aZKCa4vWMhdptoGA9v8wSvz13tnYAh6oPmyltzu1QpfX4p4WJmc5Epu1ae-P4Xn0OG8Osj8Sr4GoZkF1qR61azw/s200/DSC_1080.JPG" width="200" /> </div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com7tag:blogger.com,1999:blog-1985611815592792914.post-15055720983921575602016-06-02T14:06:00.000-07:002016-06-02T14:06:59.713-07:00Wok Wednesdays | Stir-Fried Edamame with Pickled Cucumbers<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ9rZQE55Qu6T9TBok3f5osQlzdj_HiLbOryH5_BSX6zkPa6FOAFkRDW08FHzWTT-9C1AEhnLXn9tunuLfPPYlueDjYz2lP93dYms7mfbbOQ-gLvPbmXHGOSI1OV0fqHBpUiDnrX-oTLS/s1600/1-P6010001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ9rZQE55Qu6T9TBok3f5osQlzdj_HiLbOryH5_BSX6zkPa6FOAFkRDW08FHzWTT-9C1AEhnLXn9tunuLfPPYlueDjYz2lP93dYms7mfbbOQ-gLvPbmXHGOSI1OV0fqHBpUiDnrX-oTLS/s640/1-P6010001.JPG" width="640" /></a></div>
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Soybeans . . . considered to be one of the five sacred grains of China; featured here in a most delicious side-dish. The recipe, courtesy of the influential Florence Lin, cookbook author and former teacher in Chinese cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q0Seg58rOJaXvGoGwNTPURzFhwmO5eqL0SNECXOVGLGIHuSEzVi0t_zOt0bPZBXft0GJHEypzx8b9ZEM4GXIxiZpMbORXAj84genlUxdIZKK5fHgaUOWovFmTp6A3X7Q4FpYKWTVhGZC/s1600/4-P5310009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q0Seg58rOJaXvGoGwNTPURzFhwmO5eqL0SNECXOVGLGIHuSEzVi0t_zOt0bPZBXft0GJHEypzx8b9ZEM4GXIxiZpMbORXAj84genlUxdIZKK5fHgaUOWovFmTp6A3X7Q4FpYKWTVhGZC/s640/4-P5310009.JPG" width="640" /></a></div>
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Mise en place.</div>
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Bowl 1: Ginger</div>
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Bowl 2: Edamame</div>
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Bowl 3: Pickled cucumber</div>
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Bowl 4: Chicken broth</div>
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Bowl 5: Salt</div>
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The ginger gets a quick stir around the wok, then the edamame is added and stir-fried for a minute or two, at which time the cucumber is added and continues to cook for a short time more. Next the broth and salt are added and everything is mixed together until combined.<br />
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(<i>For the complete recipe, see page 234 of Stir-Frying to the Sky's Edge.</i>) </div>
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This recipe uses <i>Chinese</i> pickled cucumber - different from our Western-style pickles; these are cucumbers that have been pickled in a mixture of sugar, water, soy sauce, and monosodium glutamate (MSG) - depending on the brand, you may be able to find it without the MSG.<br />
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If you do not have access to the Chinese pickled cucumber, Florence says you can sub in the Western pickle, as long as it was not pickled in vinegar - and Grace, she will toss them in some soy sauce and sugar to help replicate the flavor of the Chinese version. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgazOx8EQ531j1AXC7MBU4RumJ7dtL54Y80OC8xDV1p5qJbEB7zZLpR_ef2eYrxWFaptlEFUQ5Lh0gwdhyphenhyphen3KqNbiWVf7KhoEudRYEweUh6h096KGAAA_6nliOEWDEHKHLjadVNj1CurKD/s1600/3-P6010014-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgazOx8EQ531j1AXC7MBU4RumJ7dtL54Y80OC8xDV1p5qJbEB7zZLpR_ef2eYrxWFaptlEFUQ5Lh0gwdhyphenhyphen3KqNbiWVf7KhoEudRYEweUh6h096KGAAA_6nliOEWDEHKHLjadVNj1CurKD/s640/3-P6010014-001.JPG" width="640" /></a><br />
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This effortless and tasty stir-fry comes together in mere minutes. I loved the deep, slightly spicy flavor and crunch of the pickled cucumbers, which made a nice contrast to the sweet, tender edamame. Grace mentions in the book that this can be served hot, room temp, or chilled - me, I preferred it straight from the wok, though chilled was good too. <br />
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Thank you Grace and Florence for such a delicious recipe! This will be one I hope to repeat time and time again; and I'm off to a good start - for I have already made it once more - for my lunch the following day.<br />
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If you are interested, <a href="http://www.sfgate.com/recipes/article/In-conversation-Florence-Lin-and-Cecilia-Chiang-4815888.php" target="_blank"><span style="color: #6fa8dc;">here is a lovely article</span></a> with Florence Lin and Cecelia Chiang (another grande dame in Chinese cooking). <br />
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The recipe can be found on page 234 of <i>Stir-Frying to the Sky's Edge</i>, by Grace Young.<br />
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com5tag:blogger.com,1999:blog-1985611815592792914.post-40035375519071850962016-05-18T16:38:00.000-07:002016-05-18T16:38:59.006-07:00Wok Wednesdays | Chicken Chow Fun<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N52YSVfSDh3VJX4jaHo2jIOrSCgKrSnQtxa0HWsMyhgrc0VokFJVxettInkBqSyK6tNFogNWQRiO45vItwJjtNMRnb96RdcQU8Hv29FPg9DOdFglZ0rO705EHQW-H0F0HId_P5Ly9lCS/s1600/2-P5160017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N52YSVfSDh3VJX4jaHo2jIOrSCgKrSnQtxa0HWsMyhgrc0VokFJVxettInkBqSyK6tNFogNWQRiO45vItwJjtNMRnb96RdcQU8Hv29FPg9DOdFglZ0rO705EHQW-H0F0HId_P5Ly9lCS/s640/2-P5160017.JPG" width="640" /></a></div>
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I had way better success with this recipe than I did when I made the <i><a href="https://myculinarymission.blogspot.com/2015/03/wok-wednesdays-beef-chow-fun.html" target="_blank"><span style="color: blue;">Beef Chow Fun</span></a></i>, where I had unfavorable results with the noodles. It certainly helps to have the right stuff. :)<br />
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Mise en place.</div>
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Bowl 1: Salt</div>
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Bowl 2: Fresh rice noodles</div>
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Bowl 3: Ginger, garlic</div>
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Bowl 4: Chicken, garlic, ginger, dry sherry, oyster sauce, soy sauce, cornstarch, pepper</div>
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Bowl 5: Dry sherry</div>
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Bowl 6: Bok choy, shiitake mushrooms</div>
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Bowl 7: Chicken broth, sesame oil, oyster sauce, soy sauce, cornstarch<br />
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The recipe calls for a one pound sheet of rice noodles to be cut into half-inch-wide strips. I was fortunate enough to find them pre-cut.<br />
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The noodles are stir-fried in salted oil - salt that is added to the oil in the wok - this disperses the salt more evenly than if you sprinkled it over the noodles, says Raymond Leong who taught Grace this recipe; as well as requiring less salt by doing it this way, according to Joyce Jue, a Southeast Asian chef.<br />
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The noodles are cooked just until they achieve a crusty layer, then they are removed from the wok and set aside while the rest of the ingredients are stir-fried.<br />
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The noodles can be plated and topped with the vegetable mixture as Mr Leong does, or as I did - adding the noodles back to the wok and mixing all together; this way all the noodles are sure to get coated with some of the sauce.<br />
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This recipe can be found on page 277 of <i>Stir-Frying to the Sky's Edge</i>, by Grace Young. <br />
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com3tag:blogger.com,1999:blog-1985611815592792914.post-64288130023153440422016-05-04T11:47:00.001-07:002016-05-04T13:13:35.583-07:00Wok Wednesdays | Stir-Fried Squid with Black Bean Sauce<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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I'm beginning to think I need to change the title of my blog to <i>Wok This Way</i> or something, for the last ten posts have been a WW recipe. One day I'll get back to cooking from the many cookbooks that I own. Maybe.<br />
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There is an ongoing joke amongst the WW members about snow peas. This is
the second recipe from Chef Danny Chan where he has specified an exact
amount of snow peas to use (twelve for this recipe), rather than by weight.<br />
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Using extra snow peas (as I have done here, and I know your counting them Bob - to clarify, I halved the recipe) or deviating from a recipe in other ways, has earned a member or two (or three), the chastening of wearing their wok on their heads, and the embarrassment (or not) of posting a photo of such on our group FB page.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhb_46EeWqv2gMcASZ_bXm6fBLPyPTIXhIXqYZXhpeRobJW8tPryK_DeW5rtdw67yR5RsQNNi9_7_pz0aBOpnDSGznyaf31eZETe-JxPmAozuD1IM13L6YnR9ou5EM-MfX4bgIT1JhT5J/s1600/1-Screen+Shot+2016-05-03+at+10.26.47+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhb_46EeWqv2gMcASZ_bXm6fBLPyPTIXhIXqYZXhpeRobJW8tPryK_DeW5rtdw67yR5RsQNNi9_7_pz0aBOpnDSGznyaf31eZETe-JxPmAozuD1IM13L6YnR9ou5EM-MfX4bgIT1JhT5J/s640/1-Screen+Shot+2016-05-03+at+10.26.47+PM.jpg" width="640" /></a></div>
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<span style="font-size: xx-small;">(photo used with permission )</span><br />
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<span style="font-size: xx-small;"><span style="font-size: small;">The above photo reflects the punishment for a dried chili infraction; though he has also been placed on probation for a snow pea violation. </span></span></div>
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I'm thankful Danny did not make us count out the frozen peas he uses in his Hong-Kong-Style Silky Stir-Fried Minced Beef recipe. They're may have been even more of us wearing the wok!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0b9xpbfjGZXIhF0U4PueLIKT6n2-VorONQmnYxbtPWM4kRRVrOGu51f4T5fv-qd6rGniDLgtaVr51ybWYDslw8AghNcRe5WAdICyAmWLD4gT5zWJVpzBPjruh91xnUg4KDF-aymxrj2h/s1600/02-P5020021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0b9xpbfjGZXIhF0U4PueLIKT6n2-VorONQmnYxbtPWM4kRRVrOGu51f4T5fv-qd6rGniDLgtaVr51ybWYDslw8AghNcRe5WAdICyAmWLD4gT5zWJVpzBPjruh91xnUg4KDF-aymxrj2h/s640/02-P5020021.JPG" width="640" /></a></div>
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Mise en place.</div>
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Bowl 1: Garlic, scallion, fermented black beans</div>
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Bowl 2: Onion, ginger</div>
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Bowl 3: Red bell pepper</div>
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Bowl 4: Salt, pepper</div>
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Bowl 5: Dry sherry</div>
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Bowl 6: Squid (blanched), snow peas </div>
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Bowl 7: Chicken broth, oyster sauce, soy sauce, dark soy sauce</div>
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Bowl 8: Sesame oil, cornstarch, chicken broth<br />
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The blanched squid.</div>
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I think I like cooking squid more than I like eating it. It becomes so artistic looking after its bath. <br />
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Here is a photo from an <a href="http://myculinarymission.blogspot.com/2014/10/wok-wednesdays-malaysian-style-stir.html" target="_blank">older post</a> - showing what cleaned squid looks like, before prepping it for a stir-fry.<br />
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You need to set aside a little extra time to prepare the squid for
stir-frying. If you are unable to get pre-cleaned squid as I did, here is a great
tutorial on <a href="http://food52.com/blog/10022-video-how-to-prep-squid" target="_blank"><i>Food52</i></a> on how to clean it yourself.<br />
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After
the squid has been cleaned, the tentacles are cut into bite-size pieces
(I just left them whole, myself), and the bodies are cut in half
lengthwise and gently scored with a crosshatch pattern on the inside,
then cut into 1 1/2-inch squares. The squid is quickly parboiled for ten <i>seconds</i>, just until it curls; now it's ready for stir-frying.<br />
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Once the squid is prepped, this stir-fry is quick to get on the table. The beans, scallion and garlic are added to the wok first and stir-fried just until fragrant. Add the ginger and onions, stir until the onions start to wilt, then the bell pepper, and s&p is added and cooked until they start to soften. The rice wine is added and stirred in, then the squid, snow peas, and soy sauce mixture is added and tossed until the peas turn bright green. Swirl in the cornstarch mixture and stir until the squid is just cooked.<br />
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Be careful as to not overcook the squid, for it can become tough if you do. <br />
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This was enjoyed by other members of our group, though not so much by me; sorry, Grace (said with a scrunched face). The squid came out tender, and I loved the texture of the vegetables; the flavor just did not wow me - which surprised me, for I love the taste that fermented black beans lend to a dish (as in the <a href="http://myculinarymission.blogspot.com/2016/03/wok-wednesdays-stir-fried-chicken-with.html" target="_blank"><i>Stir-fried Chicken with Black Bean Sauce</i></a>), and the sauce components... broth, oyster sauce, soy sauce, sesame oil - and garlic and ginger! I don't understand... maybe my taste buds were off this evening; or even it could have been the fact I hadn't tasted it until <i>after</i> it was reheated. I made it early on (an hour or so) for the best possible lighting. I reheated it ever so gently in the wok, as to not overcook the squid - I'm guessing that may have had an effect on the taste. <br />
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As I said, this was enjoyed by others in our group - if you would like to give it a go yourself, the recipe can be found at <a href="http://globalgourmet.com/food/cookbook/2010/stir-frying/stir-fried-squid.html#axzz47YkPNOkz" target="_blank"><i>The Global Gourmet</i></a> or on <b>page 170</b> of <b><i>Stir-Frying to the Sky's Edge</i></b>, by Grace Young. <br />
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I think we have only eight more recipes before we are done wokking our way through Sky. But stay tuned, for there's talk about moving on with one of Grace's other books. So you can still join in on the fun ~ it's quite the lively bunch over at <a href="https://www.facebook.com/groups/wokwednesdays/" target="_blank">Wok Wednesdays</a>.<br />
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com6tag:blogger.com,1999:blog-1985611815592792914.post-63683432717461458682016-04-20T13:37:00.000-07:002016-04-20T13:37:18.504-07:00Wok Wednesdays | Yangchow Fried Rice<div class="separator" style="clear: both; text-align: left;">
<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i></div>
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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This is my new favorite. Unbelievably simple, healthy, and delicious! </div>
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Mise en place.</div>
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Bowl 1: Shrimp</div>
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Bowl 2: Rice, peas</div>
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Bowl 3: Ham, scallions</div>
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Bowl 4: Salt, white pepper</div>
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I was skeptical while making this stir-fry - with no seasonings other than salt and white pepper - and as hard as it was, I did refrain from adding that little bit of garlic, and soy sauce that is typical of fried rice recipes. </div>
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This took me by surprise - it really was full of flavor - no other seasonings are needed, and the white pepper added the perfect amount of heat. No wonder in China, Yangchow fried rice is prized for its clean and fresh flavors (perfect description btw). I have said before, simple can be best, and it rings true with this recipe.</div>
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This was so simple to prepare: the shrimp is stir-fried in a small amount of oil just until it turns color, add a little more oil, and the rice and peas, stir until heated through, throw in the ham, scallions, and seasonings, mix all together, and it's done. A most delicious meal in mere minutes.</div>
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This also would be utterly delicious made Catonese style, with Chinese barbecued pork in place of the ham. </div>
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Do give this recipe a try; you'll be missing out if you don't. </div>
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We as a group do not post the recipes on our blogs, but lucky for you, the recipe is published on <a href="http://www.finecooking.com/recipes/yangchow-fried-rice.aspx" target="_blank">Fine Cooking's website</a>, and of course, you can always find it on <b>page 259</b> of <b><i>Stir-Frying to the Sky's Edge</i></b>, by Grace Young. </div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com7tag:blogger.com,1999:blog-1985611815592792914.post-3695774454157784292016-04-08T20:42:00.000-07:002016-04-19T15:33:54.626-07:00Wok Wednesdays | Chinese Jamaican Stir-Fried Chicken with Chayote<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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A most delicious stir-fry! Served with rice, you have yourself a complete meal. </div>
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The recipe calls for two not so ordinary ingredients: Pickapeppa Sauce and Chayote (<i>pronounced</i> Chahy-oh-tee or Chī'ōdē) squash, which also goes by the names of vegetable pear, christophene, chocho and mirlton. Depending on what article you read, it is either a <a href="http://www.livescience.com/33991-difference-fruits-vegetables.html" target="_blank">fruit or vegetable</a>. I'm sticking with fruit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXK_C7f5UMYaSWL62oXrC99H1Gb16fX4ge5FZR0B2Mo-fz4pENPIl5nTuJwpW6PV0P6g9H4E-trKpN8xbSEAZ4WjoyUbF0-whfFEaQc_ULbtkd13JHr69IITiRqeL1LxGbdlBOHKWD24u/s1600/2-P4040010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXK_C7f5UMYaSWL62oXrC99H1Gb16fX4ge5FZR0B2Mo-fz4pENPIl5nTuJwpW6PV0P6g9H4E-trKpN8xbSEAZ4WjoyUbF0-whfFEaQc_ULbtkd13JHr69IITiRqeL1LxGbdlBOHKWD24u/s640/2-P4040010.JPG" width="640" /></a></div>
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Mise en place.</div>
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Bowl 1: Chicken, dark soy sauce, garlic, cornstarch, salt, oil</div>
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Bowl 2: Onions</div>
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Bowl 3: Salt</div>
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Bowl 4: Chayote</div>
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Bowl 5: Water</div>
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Bowl 6: Pickapeppa Sauce, ketchup</div>
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Bowl 7: Salt<br />
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This stir-fry begins by adding the chicken to the wok first, which is allowed to sear and stir-fried briefly before it is removed from the wok (to be added back in later). Oil is added to the wok with a bit of salt and the chayote - this is stir-fried for a short time, and then some water is added, the wok is covered for about five seconds, uncovered, stirred, and covered again until the chayote is crisp-tender. The chicken is added back in along with the sauce mixture and a bit more salt, and stir-fried just until the chicken is cooked through. Yep, that simple. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrE8nM6uS4oBEWQlM4ysxDPCNeRe2ceUSkVnYBrIaUW7XK_XFEmx3fNF9zKMOR8mCjL1VaYcfZJhUOwHQgNGvP50KrfOuUTKkKhf8UGsAB7dntiqazJszw-vE5sqX4cPbJLFCK7PSu1yx4/s1600/1-P4040008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrE8nM6uS4oBEWQlM4ysxDPCNeRe2ceUSkVnYBrIaUW7XK_XFEmx3fNF9zKMOR8mCjL1VaYcfZJhUOwHQgNGvP50KrfOuUTKkKhf8UGsAB7dntiqazJszw-vE5sqX4cPbJLFCK7PSu1yx4/s640/1-P4040008.JPG" width="640" /></a></div>
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Chayote</div>
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I have purchased chayote at my local grocery in the past, however, this time, I had to make a trip to 99 Ranch, my local Asian market. If you can't find chayote, you could substitute zucchini; though I may skip or shorten the time of the steaming portion of the recipe, for zucchini is pretty tender from the start, whereas chayote is crisp like an apple, as I prefer my vegetables on the firmer side.<br />
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I found it easier to peel the chayote after slicing it in
half and giving it a quick rinse with water (it can be slippery); I was able to get a better
grip on it, and also able to get to more of the skin in the creases at
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBpMUFG20iIHjgegwcCC6tv4NfUhGuTxh6VHxpFEBewzVr5btCqzxoZ2fT1ROasA7ZCUZDOWH4lvhy_efBGgRMiVSyX1lwN1gmJHnyx7Pip7WoP7G_TEtv3SFpqd-CEAG_KuRZavctiR4/s1600/1-Screen+Shot+2016-04-05+at+5.41.11+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBpMUFG20iIHjgegwcCC6tv4NfUhGuTxh6VHxpFEBewzVr5btCqzxoZ2fT1ROasA7ZCUZDOWH4lvhy_efBGgRMiVSyX1lwN1gmJHnyx7Pip7WoP7G_TEtv3SFpqd-CEAG_KuRZavctiR4/s640/1-Screen+Shot+2016-04-05+at+5.41.11+PM.jpg" width="296" /></a></div>
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(<a href="http://pickapeppa.com/product/pickapeppa-sauce-5oz-bottle/" target="_blank">source</a>)<br />
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The Pickapeppa Sauce (aka Jamaican ketchup), I did not even check my local markets for,
and went straight to World Market, knowing I had seen it there before. Other members mentioned they did find it at their Safeway and Ralphs supermarkets - so maybe it is not so uncommon after all. </div>
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This sauce tasted to me, a lot like A-1 steak sauce with a dose of vinegar. However, mixed with ketchup and stir-fried along with the other ingredients, it had a totally different flavor - nothing at all like steak sauce. </div>
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Andy said this was another A+ meal; and on his second helping he voiced "this is way good.." <br />
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It is said that the seed of the chayote is a delicacy in Mexico. So
of course I had to give it a try. The seed was very tender, with a "green" flavor, almost grass-like; it was just OK - not something I would have a hankering for in the future.<br />
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(Update: to clarify, I ate the seed raw, Grace informed me that it should be cooked.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_alMKJ7frrJUZQeTf8hawBZZHA3E21SgrjuL50Z5Ha-q0-cGS0khEYQC7_7jQlg5rUFDmcpKDVfkigu5V5yjKzfZeyUUFCADhW3y0-dd30DCTClh1qMCe0hFqphQOBtuUvKZhyphenhyphenyF8pa1/s1600/1-P4080005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_alMKJ7frrJUZQeTf8hawBZZHA3E21SgrjuL50Z5Ha-q0-cGS0khEYQC7_7jQlg5rUFDmcpKDVfkigu5V5yjKzfZeyUUFCADhW3y0-dd30DCTClh1qMCe0hFqphQOBtuUvKZhyphenhyphenyF8pa1/s640/1-P4080005.JPG" width="640" /></a> </div>
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I did have an extra chayote that I used for making this raw, light, crisp salad for my lunch. I came across a recipe on <a href="http://www.canadianliving.com/food/chayote_salad.php" target="_blank"><i>Canadian Living</i></a>, that used a very simple citrus (lime) vinaigrette to toss partially cooked chayote in, along with some cilantro. I chose not to boil the chayote, and just sliced it very thin with a mandoline. Raw chayote is crisp like an apple, with a very mild flavor - similar to a cucumber, sans the sweetness. <br />
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Check out the following links for more information on this interesting fruit:</div>
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<a href="http://www.specialtyproduce.com/produce/Chayote_Squash_538.php" target="_blank">Specialty Produce</a> <br />
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<a href="http://www.harvesttotable.com/2007/04/chayotefruit_vegetable_chayote/" target="_blank">Harvest to Table</a><br />
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<a href="http://articles.latimes.com/1992-09-10/news/nc-48_1_chayote-squashes" target="_blank">Chayote Squash Great as Ornament or Treat</a><br />
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<i>We have been asked not to post
the recipes here on our blog. You will
find the recipe on <b>page 133 </b>of </i><b>Stir-Frying to the Sky's Edge<i>,</i></b><i> which you
can purchase at your local bookstore or find at your local library. </i></div>
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com5tag:blogger.com,1999:blog-1985611815592792914.post-24908071709816245462016-03-23T09:32:00.000-07:002016-03-23T09:32:45.158-07:00Wok Wednesdays | Stir-Fried Bagels with Cabbage and Bacon<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcqXax4LPrZDKhJ63VTE1mfcbHs_nRVhP6BGKBTDevxl7dPyS4g3e9tmPOUlGoa7Cyn6c-Q9oH1t0M7aoIityG8spielrULQ-OyaTxS580kBB7-jjU06iAy1uIKTV2swWhyshiN4F-pq2/s1600/1-P3210006-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcqXax4LPrZDKhJ63VTE1mfcbHs_nRVhP6BGKBTDevxl7dPyS4g3e9tmPOUlGoa7Cyn6c-Q9oH1t0M7aoIityG8spielrULQ-OyaTxS580kBB7-jjU06iAy1uIKTV2swWhyshiN4F-pq2/s640/1-P3210006-001.JPG" width="640" /></a></div>
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Yep, you read that correctly - b a g e l s. The recipe calls for your standard plain <i>Jewish</i> bagel to be made into a delicious <i>Chinese</i> stir-fry. Crazy as it sounds, it works!<br />
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The recipe comes from Lejen Chen, of <a href="http://www.mrsshanens.com/hungry-come-on-over-or-order-out/" target="_blank"><i>Mrs. Shanen's</i></a> in Beijing. The original recipe is normally made with <i>laobing</i>, a type of Chinese flatbread. Lejen, having extra bagels on hand, decided to try it with bagels instead, and I thank her, for I'm sure the laobing would be hard to come by for me, if not downright impossible. </div>
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Mise en place.</div>
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Bowl 1: Ginger, Sichuan peppercorns, dried chili pepper</div>
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Bowl 2: Bacon</div>
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Bowl 3: Garlic</div>
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Bowl 4: Cabbage</div>
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Bowl 5: Soy sauce, rice vinegar</div>
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Bowl 6: Bagels</div>
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Bowl 7: Salt</div>
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The contents of bowl one are first stir-fried in a little oil to bring out their flavor, then the bacon is added and cooked just until it begins to crisp up a bit, then the garlic is added (the fat from the bacon is not thrown out! This is what helps flavor the dish), then the cabbage (which I would have liked more of), which is cooked just until it starts to wilt, at which time the soy sauce mixture and bagels go in, the wok is covered for a short time to soften the bagels (mine were extremely fresh - pillow soft, and I could have probably skipped this part), then a little salt is sprinkled in and tossed to combine. Voila! You now have an interesting and tasty side dish. </div>
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I was thinking this would be good for breakfast too, served alongside or topped with a poached egg. I don't see why you couldn't prep everything the evening before so it's ready to go when you are. If you feel your bagels are too dry, just sprinkle some water over them before covering the wok. </div>
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Think of this as a deconstructed BLT sandwich - minus the T; though you could add some halved cherry tomatoes if you like - I wouldn't tell. :)<br />
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<i>We have been asked not to post
the recipes here on our blog. You will
find the recipe on <b>page</b> <b>255</b> of </i><b>Stir-Frying to the Sky's Edge<i>,</i></b><i> which you
can purchase at your local bookstore or find at your local library. The recipe just so happens to be <a href="http://www.foodgal.com/2010/07/new-use-for-bagels/" target="_blank"><u>available here</u></a> as well. :)</i></div>
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com3tag:blogger.com,1999:blog-1985611815592792914.post-90798080897733100052016-03-09T13:39:00.000-08:002016-03-09T13:39:20.525-08:00Wok Wednesdays | Stir-Fried Chicken with Black Bean Sauce<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a> <br />
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The black bean sauce in this recipe is not made with your typical black beans (think Latin cuisine), but with fermented black beans (aka douchi or salted black beans) which are actually black <i>soybeans</i> that have been fermented and preserved in salt. You will find these beans at your local Chinese or Asian grocery. <br />
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The beans have a musky scent, and an earthy, oaky, raisiny (without the sweetness) flavor, not to mention salty, which you can rinse the beans to remove some of the saltiness as we did for this recipe. </div>
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Mise en place.</div>
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Bowl 1: Red onion, red pepper flakes</div>
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Bowl 2: Chicken, cornstarch, dry sherry, soy sauce, salt</div>
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Bowl 3: Carrots</div>
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Bowl 4: Fermented black beans, garlic, ginger, dark soy sauce</div>
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Bowl 5: Chicken broth, dry sherry</div>
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Bowl 6: Salt</div>
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Bowl 7: Scallion</div>
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As I was consuming this wonderful meal (I served this with jasmine rice and steamed zucchini), I thought how comforting this is. It's one you'll want to have in your repertoire, filed under comfort foods. </div>
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Next time I make this, I'm going to toss in a few whole fermented beans as well, and up the red pepper flakes for I do like my food on the spicier side. </div>
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The recipe can be found<a href="http://www.vietworldkitchen.com/blog/2010/05/stirfried-chicken-with-black-bean-sauce-recipe.html" target="_blank"><u> here</u></a>, but I highly recommend you get the book - the recipes are fabulous. </div>
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<i>We have been asked not to post
the recipes here on our blog. You will
find the recipe on <b>page</b> <b>137</b> of </i><b>Stir-Frying to the Sky's Edge<i>,</i></b><i> which you
can purchase at your local bookstore or find it at your local library. </i></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com6tag:blogger.com,1999:blog-1985611815592792914.post-35622174149420933472016-02-27T10:16:00.000-08:002016-02-27T10:16:59.396-08:00Wok Wednesdays | Doubly Delicious: Stir-Fried Crystal Shrimp & Stir-Fried Garlic Shanghai Bok Choy<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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I'm really behind in making of the recipes and posting for Wok Wednesdays this month. The shrimp dish was due back on the tenth, and the bok choy on the twenty-fourth, so I made them the same evening - hence this <i>Doubly Delicious</i> post! <br />
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<b>Stir-Fried Crystal Shrimp:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuwmoR2_2ednfMNNAfRQuRZjpmDe6GLNOD60YExxsC6QNy4ieBTfhgqv5SefXV-BDn9DTkZrVZtpLAyrqjAU1UUFwy30240omDmS1RDBytRmzCAfW5eXMDqrEZGmBExFqdteXNhGlXode/s1600/2-IMG_2599.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuwmoR2_2ednfMNNAfRQuRZjpmDe6GLNOD60YExxsC6QNy4ieBTfhgqv5SefXV-BDn9DTkZrVZtpLAyrqjAU1UUFwy30240omDmS1RDBytRmzCAfW5eXMDqrEZGmBExFqdteXNhGlXode/s640/2-IMG_2599.JPG" width="640" /></a></div>
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This dish gets its name, <i>Crystal Shrimp</i>, by "washing" the shrimp in salt a couple of times before it is marinated in egg white and cornstarch, also known as velveting. This technique Grace says, gives the shrimp a crisp, crystal-like texture that the Chinese revere. <br />
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Mise en place.</div>
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Bowl 1: Scallions, ginger</div>
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Bowl 2: Shrimp, egg white, cornstarch (<i>Oops.. this is the position for the shrimp after boiling</i>.)</div>
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Bowl 3: Peas</div>
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Bowl 4: Salt</div>
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Bowl 5: Chicken broth, dry sherry, cornstarch, white pepper<br />
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Before the actual stir-frying begins, the shrimp, after marinating for an hour, gets a quick simmer in oiled water just until they start to turn color.<br />
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The ginger and scallions are stir-fried just until fragrant, at which time the partially cooked shrimp (which have been drained well) are added along with the remaining ingredients and stir-fried until the shrimp are cooked through and are covered in a silky sauce.<br />
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I know I have said this before, but it just amazes me how delicious these meals turn out with so few ingredients, namely the seasonings in this recipe. Do buy the freshest shrimp you can find - it will make a difference.<br />
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Lucky for all you readers! This recipe is <a href="http://www.postandcourier.com/article/20110119/PC1206/301199924" target="_blank">available on-line</a> if you don't have the book <b>yet</b>. You gotta get the book!! And for those that do have it, you'll find it on page 160.<br />
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Surf & Turf!</div>
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May be hard to believe, as delicious as the shrimp is, we did have leftovers! I had served the shrimp with rice and the following bok choy recipe which made plenty to go around; the leftover shrimp was a great accompaniment to our dinner the next evening.<br />
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<b>Stir-Fried Garlic Shanghai Bok Choy:</b><br />
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Mise en place.<br />
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Bowl 1: Garlic</div>
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Bowl 2: Bok choy</div>
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Bowl 3: Salt, sugar</div>
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Bowl 4: Chicken broth, dry sherry, soy sauce, cornstarch</div>
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Did you know the proper name for baby bok choy is Shanghai bok choy? Neither did I until I did an internet search, wondering if I was even going to be able to find it. Happy to discover that everything I needed for this recipe (as well as the shrimp recipe) could be found at my local market. Love it when that is the case!<br />
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This was a m a z i n g ! With just a few ingredients, it was big on flavor. This is one recipe you'll want to put into regular rotation. <br />
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So simple to make - I know, I sound like a broken record! All the recipes in this book have been easy, some a<i> tad </i>more involved than others, but still easy, <i>and</i> delicious!! And this is one that can't really be any simpler.<br />
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After a quick sauté of the garlic, the chopped bok choy is added to the wok, along with a little salt and sugar and stir-fried for a minute or so, then the broth mixture is added, and everything is stir-fried just until the bok choy is left with a slight crunch to it; crisp-tender, as the pros say.<br />
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These two recipes together made for a most wonderful meal. You'll want to serve it with some rice as I did (I went with jasmine rice), for the bok choy has a good amount of sauce that was delicious spooned over the rice.<br />
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<i>We have been asked not to post
the recipes here on our blog. You will
find them on pages 160 and 220 respectively, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com4tag:blogger.com,1999:blog-1985611815592792914.post-80362078274687132822016-01-29T15:05:00.000-08:002016-01-29T15:05:12.642-08:00Wok Wednesdays | Stir-Fried Clams with Spicy Bean Sauce<a href="http://wokwednesday.wordpress.com/" target="_blank">WW</a> wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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The hubby had no problem polishing these off; this after him saying, clams? with no excitement whatsoever, when I mentioned to him all I had left to do was wash the clams before I started stir-frying (he's not much of a fan of shellfish). To my credit, I did ask him beforehand, like a week before, if he was good with clams for our next WW meal - his answer, if you are making them.<br />
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Mise en place.</div>
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Bowl 1: Shallots, ginger, garlic</div>
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Bowl 2: Clams</div>
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Bowl 3: Thai red pepper</div>
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Bowl 4: Chicken broth, bean sauce, soy sauce</div>
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Bowl 5: Scallions</div>
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Four of the clams had cracks - so I tossed them; just to be safe.</div>
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Nature's art.<br />
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Super easy weeknight meal!! I served this with a spinach salad and
French bread. The clams would go nicely served over pasta as well, as a couple of our members did. To see how beautiful the clams look
nestled amongst a swirl of linguine, check out <a href="https://www.facebook.com/photo.php?fbid=1244801445533993&set=gm.1099530550066276&type=3&theater" target="_blank"><u>Lisette's photo on the WW Facebook page.</u></a></div>
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This took no time at all to get on the table. This of course depends on your clams. Audrey, another member tells me, if you have access to really fresh clams, like harvesting them yourself, or from a clam fishery, you may need to soak them in cold water for about an hour for them to release their sand. For me, I purchased them at our local higher-end market, which meant they probably had been sitting around, and soaking long enough to expel most of their sand before I purchased them. I had very little residue after rinsing and brushing - and no grit at all while eating them. </div>
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If you Google how to prepare clams, some sites say to soak the clams in salted water - probably not the best idea, for clams can be salty on their own, and this recipe calls for bean sauce, which has a fair amount of salt. I felt this stir-fry was a bit too briny, though Andy thought it was fine, and there were no complaints from other members in regards to it being too salty.<br />
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A couple of other Wok Wednesday members recommend soaking the clams in water with cornmeal of all things; and Grace even mentions in the book, that old-fashioned Chinese cooks swear by placing a carbon-steel cleaver in the bowl with the clams, this being the best way to clean them. <br />
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<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 169, of </i><b>Stir-Frying to the Sky's Edge</b><i>, which you
can purchase at your local bookstore or find it at your local library. </i> </div>
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The recipe is also available<a href="http://www.vietworldkitchen.com/blog/2010/05/stirfried-clams-with-spicy-bean-sauce-recipe.html" target="_blank"><u> here</u></a><u>;</u> however, I
highly recommend purchasing the book - you won't be disappointed.</div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com8tag:blogger.com,1999:blog-1985611815592792914.post-80601498944289216902016-01-21T20:35:00.000-08:002016-01-22T07:42:55.837-08:00Wok Wednesdays | Singapore-Style [Chicken] with Chinese Celery<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking through <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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This recipe was picked for the upcoming Chinese New Year. The actual recipe is made with duck, however, I had to substitute chicken for this one.<br />
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According to Grace: "Celery is popular to eat for the lunar new year. The belief is that eating celery has positive meaning, because the word for celery in Cantonese, <i>kun choi,</i> is a homonym for diligence." I also read that duck symbolizes fertility - good thing I'm past that stage in my life, being I had to substitute chicken. <br />
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To read more on traditions during the Chinese New Year, see Grace's posts, <a href="http://www.graceyoung.com/2014/01/chinese-new-year-traditions/" target="_blank"><i>Chinse New Year Traditions</i></a> and <a href="http://www.npr.org/2009/01/16/99434338/gifts-for-the-gods-food-for-the-chinese-new-year" target="_blank"><i>Gifts for the Gods: Food for the Chinese New Year</i></a>.<br />
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(<a href="https://worcesterallotment.wordpress.com/2010/05/12/discover-chinese-celery/" target="_blank">source</a>)</div>
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As you can see, Chinese celery is very similar to American celery. The difference is the stalks are a lot thinner, and the flavor is more pronounced; unlike Western celery, it is vary rarely, if at all, eaten raw, for it is not as tender. Personally, I enjoyed it raw, more-so than our celery. <br />
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The Kitchen God, with offerings of wine and fruit (blood orange), overseeing my mise en place. </div>
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Bowl 1: Five-spice tofu</div>
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Bowl 2: Ginger, shallot, Thai red pepper (my addition)</div>
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Bowl 3: Salted soy beans</div>
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Bowl 4: Chicken, soy sauce, rice vinegar, cornstarch, sesame oil, rice wine, salt, pepper, five-spice powder, sugar</div>
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Bowl 5: Chinese celery, Anaheim chilies</div>
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Bowl 6: Chicken broth, soy sauce, rice vinegar, rice wine</div>
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The Kitchen God, overseeing the soon-to-be stir-frying (I hope he is not too tipsy from the wine). </div>
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I ended up using chicken in place of the duck, for the duck I had in the freezer was unfortunately freezer-burned, and my meat market only had frozen available. I can only imagine what the "wild" taste of duck would impart on this stir-fry; the chicken made a fine substitute, but missing that "gamey" flavor of duck.</div>
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The recipe calls for Anaheim peppers, which I'm sure is what I used (no sign stating what they were), but they did not have any heat to them, so I added four small, dried Thai red peppers with the ends snipped; the amount of heat was spot on.<br />
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You can't go wrong when a recipe calls for Chinese five-spice powder - <i>amazing</i> flavor. However, do read the labels! The ingredients vary between brands<i>; </i>my friend Karen, of <a href="http://www.karenskitchenstories.com/" target="_blank"><i>Karen's Kitchen Stories</i></a> mentioned hers had six ingredients!! <a href="http://myculinarymission.blogspot.com/2014/04/ww-five-spice-chicken-with-sugar-snaps.html" target="_blank">Check out a previous post here</a> for a list of different brands and their ingredients.</div>
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The recipe states this will serve two to three as a main dish with rice. I forgot to make rice, and too bad too, for it had a fair amount of sauce; even without the rice, this stir-fry was quite filling!<br />
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<div class="separator" style="clear: both; text-align: left;">
<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 131, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com3tag:blogger.com,1999:blog-1985611815592792914.post-41244155214692018112016-01-14T16:41:00.000-08:002016-01-14T16:41:30.027-08:00Wok Wednesdays | Stir-Fried Lettuce with Garlic ChiliWW wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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Grace mentions that this is a recipe to be served for Chinese New Year, birthdays, and graduations; for lettuce symbolizes prosperity, and translates to <i>"growing money"</i>. Maybe I'll have good fortune, for I also recently made Grace's recipe <i>Minced Pork in Lettuce Cups</i> - which by the way is so, so good.<br />
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Mise en place.</div>
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Bowl 1: Garlic, serrano pepper</div>
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Bowl 2: Romaine</div>
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Bowl 3: Salt, white pepper</div>
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Bowl 4: Dry sherry, chicken broth, soy sauce</div>
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The tomatoes were my addition, for I felt it needed a splash of color. This dish also looks pretty just sprinkled with some sesame seeds, as other members of the group had done.<br />
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With just a few simple ingredients, you have a quick and tasty side dish. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuDafHXmpEneJ7qJ0JyRZ7ILU4YjMhlupZtOkBAZPxCrEmck6V6wvKYNpc29N04WqNRU3PvTL0FZ903H30_FEDu5S2lSYLqU1YGxunJw9H3VESQq8UVNKMoogfPtbEE7Nh_0HwwrET5b5/s1600/DSC_4127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuDafHXmpEneJ7qJ0JyRZ7ILU4YjMhlupZtOkBAZPxCrEmck6V6wvKYNpc29N04WqNRU3PvTL0FZ903H30_FEDu5S2lSYLqU1YGxunJw9H3VESQq8UVNKMoogfPtbEE7Nh_0HwwrET5b5/s640/DSC_4127.JPG" width="640" /></a></div>
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Here are the <i>Minced Pork in Lettuce Cups </i>- you really need to make these...<i><br /></i></div>
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<div class="separator" style="clear: both; text-align: left;">
<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 195 (p.99 for the lettuce cups), of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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<i> </i><i><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGteIVST1p3qzqQZ6QzDOQvIUi56kDCYcb90jeNV_x46MmutV77oV8aZKCa4vWMhdptoGA9v8wSvz13tnYAh6oPmyltzu1QpfX4p4WJmc5Epu1ae-P4Xn0OG8Osj8Sr4GoZkF1qR61azw/s200/DSC_1080.JPG" width="200" /> </i></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com2tag:blogger.com,1999:blog-1985611815592792914.post-3625754074727003512015-12-09T15:08:00.001-08:002015-12-10T13:49:00.524-08:00Wok Wednesdays | Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms<a href="http://wokwednesday.wordpress.com/" target="_blank">WW</a> wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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Who knew a stir-fry could turn into such a beautiful, satisfying soup.<br />
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Mise en place.</div>
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<b>Bowl 1</b>: Ginger</div>
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<b>Bowl 2</b>: Scallops</div>
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<b>Bowl 3</b>: Bok choy, carrot, enoki mushrooms</div>
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<b>Bowl 4</b>: Salt</div>
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<b>Bowl 5</b>: Dry sherry, bean sauce, sambal olek</div>
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<b>Bowl 6</b>: Fresh Chinese egg noodles</div>
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This recipe takes a few more pots to make, but so worth it. Before beginning the stir-fry portion of the recipe, you have two pots going,
one for boiling the noodles in, and one for simmering the broth. You
bring both pots to a boil, turn down to a simmer, and cover until
needed - later in the recipe. Genius. It never occurred to me in the
past, to cover the pot of simmering water. I had always heated up the
water and kept it at low heat, and by the time I was ready for it, it
had boiled down too much, and I would have to add more water. Thanks for the
tip, Grace! <br />
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I did sub out a couple of ingredients. The recipe calls for chili bean sauce, which I did not have, so I used equal amounts of bean sauce and sambal olek. I also used vegetable broth in place of the chicken broth, for we had a surprise visit this evening from our daughter, who is a vegetarian.<br />
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Speaking of the broth.. it is simmering away with a few slices of smashed, fresh ginger - this really kicks the flavor up a notch. I can just imagine, sipping on the gingered broth alone, on a chilly winter evening, especially if one is suffering from a cold. <br />
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As the two pots are simmering away on the back burners, we start the stir-fry portion. First a little garlic is sautéed until fragrant, then the scallops are added and allowed to sear (which mine did not - they released<i> a lot</i> of liquid!) Next, the vegetables are stir-fried just until the bok choy starts to wilt. Salt is sprinkled on and the sherry mixture is stirred in, and cooked just long enough for the scallops to cook through.<br />
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To serve, and this I found interesting; soy sauce, sesame oil, and white pepper are placed into the bottoms of individual soup bowls. The noodles are divided amongst the bowls and tossed with the "dressing" before being topped with the scallop stir-fry, and then ladled with broth.<br />
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<div class="separator" style="clear: both; text-align: left;">
<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 270, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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<br />Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com3tag:blogger.com,1999:blog-1985611815592792914.post-4301133219094705812015-12-07T13:48:00.000-08:002015-12-07T13:48:35.666-08:00Book 120 | Martha Stewart Living: Annual Recipes 2003 | Pomegranate Pilafby the editors of <a href="http://marthastewart.com/" target="_blank"><i>Martha Stewart Living</i></a><br />
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What a colorful (the photo doesn't do the colors justice) and festive side-dish to grace any holiday table; or spruce up a weeknight meal, for this was a cinch to make!<br />
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To make this lovely pilaf, red onion is sautéed in a small amount of butter until softened. Rice is added and stirred until the grains have been covered in butter, at which time chicken broth is added and brought to a boil, the pan is covered, and the heat is set to low, and the rice is cooked for about twenty minutes, until all the liquid has been absorbed.<br />
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Once the rice is cooked, and has been fluffed with a fork, apricots, almonds, pomegranate arils, thyme, salt, and pepper are added and combined; and voilà! You have one beautiful pilaf.<br />
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<a href="http://www.amazon.com/Martha-Stewart-Living-Annual-Recipes/dp/0848725417/ref=sr_1_2?ie=UTF8&qid=1449366753&sr=8-2&keywords=martha+stewart+living+annual+recipes+2003" target="_blank">amazon</a> </div>
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<b style="mso-bidi-font-weight: normal;"><u>Pomegranate Pilaf</u></b></div>
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<span style="font-size: 10.0pt;">Serves 4 to 6</span></div>
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<span style="font-size: 10.0pt;"> </span><span style="font-size: 10.0pt;">2 tablespoons unsalted butter</span>
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<span style="font-size: 10.0pt;">1 small red onion, cut into ¼-inch
pieces</span></div>
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<span style="font-size: 10.0pt;">1 cup basmati or jasmine rice</span></div>
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<span style="font-size: 10.0pt;">1½ cups chicken broth</span></div>
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<span style="font-size: 10.0pt;">½ cup chopped dried apricots</span></div>
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<span style="font-size: 10.0pt;">½ cup chopped unsalted
pistachios or almonds</span></div>
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<span style="font-size: 10.0pt;">½ cup pomegranate seeds (about
½ pomegranate)</span></div>
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<span style="font-size: 10.0pt;">1 tablespoon chopped fresh
thyme leaves</span></div>
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<span style="font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Course salt and freshly ground pepper</span></div>
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<span style="font-size: 10.0pt;">Melt butter in a medium
saucepan over medium-low heat. Add onion, and cook until softened, about 4
minutes. Add rice; cook, stirring 1 minute to coat with butter. Add chicken
broth, and bring to a boil; cover, and reduce heat to low. Cook until all
liquid has been absorbed, 15 to 20 minutes. </span></div>
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<span style="font-size: 10.0pt;">Remove from heat, fluff with
a fork. Stir in the apricots, nuts, pomegranate seeds, and thyme. Season with
salt and pepper, and serve immediately. </span></div>
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<span style="color: #a6a6a6; font-size: 10.0pt; mso-themecolor: background1; mso-themeshade: 166;">Martha Stewart Living: Annual Recipes 2003 <span style="mso-spacerun: yes;"> </span></span></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com1tag:blogger.com,1999:blog-1985611815592792914.post-21307469995183839602015-11-05T15:46:00.000-08:002015-11-05T15:46:21.458-08:00Wok Wednesday | Sandpot Stir-Fried Chicken Rice<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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What is a sandpot you ask? It is a pot made of clay; it is said, that it is made from a unique clay found only in China. It is normally glazed on the inside, and has a sandy rough texture on the outside. They are easily found in Chinese markets or in your local Chinatown. I found this particular one on Amazon.<br />
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Mise en place.</div>
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Bowl 1: Rice</div>
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Bowl 2: Chicken broth</div>
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Bowl 3: Chicken, ginger, egg white, rice wine, soy sauce, dark soy sauce, cornstarch, salt, pepper, oil</div>
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Bowl 4: Shiitake mushrooms</div>
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Bowl 5: Mushroom liquid</div>
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Bowl 6: Scallions</div>
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Bowl 7: Prosciutto</div>
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Lovin' my new sandpot! Well, actually this is a <i>Japanese </i>donabe hot pot; very similar to the Chinese sandpot - both are made of clay, glazed on the inside and unglazed (the bottom of mine) on the outside. Precautions need to be taken when cooking with these type of pots. They need to be heated gradually, and never placed on a cold surface right after heating, or they may crack, for they are sensitive to temperature change. <br />
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For additional lore about sandpots, check out <a href="http://www.graceyoung.com/2015/11/sandpot-stir-fried-chicken-rice/" target="_blank">Grace's own post on her blog</a>. <br />
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As the rice cooks in the sandpot (Grace also includes instructions for using a saucepan if you do not have a sandpot) and about seven minutes before it is done, the rice is topped with a stir-fry made up of chicken, ginger, egg white, rice wine, soy sauce, dark soy sauce, cornstarch, salt, pepper, oil, mushrooms, and the mushroom liquid (leftover from soaking the mushrooms); scallions are sprinkled over the top and the pot is covered allowing the rice and chicken to finish cooking. Just
before serving, it is topped with shredded prosciutto - yum!<br />
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Grace says she serves this dish with a large serving spoon, scooping up the rice along with the chicken mixture, or you can stir the chicken mixture into the rice before serving; either way, it looks beautiful.<br />
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This dish was enjoyed by all. <br />
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For additional information regarding clay pots, <a href="http://www.clovegarden.com/ke/kp_ceram.html" target="_blank">check this site out</a>.<br />
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<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 252, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i><br />
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com2tag:blogger.com,1999:blog-1985611815592792914.post-61786753037212264312015-10-21T12:08:00.000-07:002015-10-21T12:08:34.300-07:00Wok Wednesdays | Hong Kong-Style Silky Stir-Fried Minced Beef<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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This is one stir-fry you'll want to file under "comfort food."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSITc1UGFSDxaNu9FCEP2_JOboM2h7BGePrI2-4liAEf3DKvjYFexa5rDoFiIl9RyRGhn74e1l9AHEqLwKZRs-gog3PNFs0A-RlY2jSXQsw96P7a-pysvdLuAbOJlajealcZGJ9R1d9lW/s1600/1-PA190013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSITc1UGFSDxaNu9FCEP2_JOboM2h7BGePrI2-4liAEf3DKvjYFexa5rDoFiIl9RyRGhn74e1l9AHEqLwKZRs-gog3PNFs0A-RlY2jSXQsw96P7a-pysvdLuAbOJlajealcZGJ9R1d9lW/s640/1-PA190013.JPG" width="640" /></a> </div>
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Mise en place.</div>
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Bowl 1: Onion, garlic</div>
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Bowl 2: Flank steak, garlic, soy sauce, oyster sauce, oil, cornstarch, dry sherry, sesame oil, pepper</div>
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Bowl 3: Salt</div>
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Bowl 4: Peas</div>
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Bowl 5: Chicken broth, dry sherry</div>
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Bowl 6: Dark soy sauce, oyster sauce, cornstarch, water</div>
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Bowl 7: Egg, egg yolks</div>
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Bowl 8: Scallions</div>
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The flank steak is cubed into 1/4-inch dice, then the dices are roughly chopped. The chopping of the diced beef was not working for me (even after sharpening my knife!), so I left them at the quarter-inch size. </div>
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Grace mentions that Chef Danny Chan (who taught her this recipe) hand-minces the beef, rather than using ground beef (which crossed my mind), for it will give an inferior texture and taste to the stir-fry; which I wholeheartedly agree.</div>
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This just screams comfort food, doesn't it?<br />
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The aromatics (onion/garlic) are first stir-fried till fragrant and pushed aside, then the beef and salt is added and allowed to sear for a bit. Then the peas are stirred in, the broth mixture is added and the contents are stir-fried till the beef is no longer pink. Next, you add the dark soy sauce mixture, and cook till it starts to thicken slightly. The beef mixture is then spread out evenly in the wok, then the beaten eggs are poured over the beef, the heat is reduced to low, and the eggs are allowed to cook till barely set, at which time the scallions are added and stir-fried until the eggs are set and everything is combined.<br />
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I'm thinking a little minced Thai red pepper, or chili oil added to
the soy sauce mixture would be a delicious addition.. as most of you
know, I like my food spicy. :)<br />
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I may have cooked it a bit too long at some point, for it wasn't as saucy as in the picture that Grace posted on the WW Facebook page.<br />
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This would be delicious served with pasta as well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIczC3UKSiKnuvTJXcis7O1NMr1Im-2xPqEKo5i4ru6YBuYpXL4Ticvyk9-qAwZKJVVPQF_WHf4yA3vJS-F4RjQYAkuXZIPXym-61kTWZuOL24GkEJ-zev7JYDc0wVoipfZnOwt-VTCAAO/s1600/2-PA190025.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIczC3UKSiKnuvTJXcis7O1NMr1Im-2xPqEKo5i4ru6YBuYpXL4Ticvyk9-qAwZKJVVPQF_WHf4yA3vJS-F4RjQYAkuXZIPXym-61kTWZuOL24GkEJ-zev7JYDc0wVoipfZnOwt-VTCAAO/s640/2-PA190025.JPG" width="640" /></a><br />
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I was struggling with writing this story. Andy asked, having trouble? Yeah, I don't know what to write. I'll tell you what to write, "Shit is good! Just make it!" Ha ha. Maybe I should start thinking in simpler terms.<br />
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<div class="separator" style="clear: both; text-align: left;">
<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 99, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com4tag:blogger.com,1999:blog-1985611815592792914.post-32595603183867956372015-10-07T18:10:00.000-07:002015-10-07T18:10:34.203-07:00Wok Wednesdays | Hakka-Style Stir-Fried Shrimp and Vegetables<a href="http://wokwednesdays.wordpress.com/" target="_blank">WW</a> wokking thru <i>Stir-Frying to the Sky's Edge</i><br />
by <a href="http://graceyoung.com/" target="_blank">Grace Young</a><br />
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This stir-fry is chok full of vegetables (my kind of dish!) and according to Grace, only a modest amount (by Western standards) of shrimp - a half pound - this to serve two to three people. However, I found the amount of shrimp to be just perfect. I would add more cabbage next time though, for I like cabbage. <br />
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Mise en place.</div>
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Bowl 1: Garlic</div>
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Bowl 2: Carrot</div>
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Bowl 3: Shrimp</div>
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Bowl 4: Napa cabbage</div>
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Bowl 5: Broccoli, cauliflower</div>
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Bowl 6: Salt, white pepper</div>
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Bowl 7: Carrot water</div>
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Bowl 8: Carrot water, cornstarch<br />
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The carrots are first soaked in cold water for one hour before stir-frying; this, it is said, makes for a crisper carrot. The left over carrot water was also used in the stir-fry to add a little sweetness.<br />
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I was surprised how much flavor this dish had, with the only seasonings being salt, pepper, and garlic. Granted it had over a tablespoon of garlic! - that along with a little wok hei, made for a simple and tasty stir-fry.<br />
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<br /><div class="separator" style="clear: both; text-align: left;">
<i>We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 175, of </i><b>Stir-Frying to the Sky's Edge</b><i>, 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.</i></div>
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Cathleen | My Culinary Missionhttp://www.blogger.com/profile/00390901882859861177noreply@blogger.com3