Wok Wednesdays | Yangchow Fried Rice

WW wokking through Stir-Frying to the Sky's Edge

by Grace Young

This is my new favorite. Unbelievably simple, healthy, and delicious! 

Mise en place.

Bowl 1: Shrimp

Bowl 2: Rice, peas

Bowl 3: Ham, scallions

Bowl 4: Salt, white pepper

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. 

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.

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.

This also would be utterly delicious made Catonese style, with Chinese barbecued pork in place of the ham. 

Do give this recipe a try; you'll be missing out if you don't.

We as a group do not post the recipes on our blogs, but lucky for you, the recipe is published on Fine Cooking's website, and of course, you can always find it on page 259 of Stir-Frying to the Sky's Edge, by Grace Young.

Book 113: The Silver Palate Good Times Cookbook | Sunny Baked Eggs

by Julee Rosso & Sheila Lukins

We've been pretty stagnant in the breakfast arena; eggs on winter wheat toast or English muffin, with some fruit on the side a few times a week, and oatmeal and fruit on the other days. Mornings I do not get up early to make breakfast, Andy will make himself toast and peanut butter and I'll have cereal. It has been this way for the  l o n g e s t  time.

I'm always on the look out for something new for breakfast, and was excited to come across this recipe.

I gave this a trial run when I was on my own for breakfast. It's super easy to make - you can even make them on your busy weekday mornings if you have the (very little) prep work done the night before - chopping some parsley, mincing a little ham, and cubing a little Brie; and feel free to change up the ingredients to your liking - your favorite herb or cheese, and if you don't eat meat, omit it. This is a very versatile dish.

It only takes about twenty minutes in the oven to bake - actually less in my oven. I meant to check on them at about fifteen minutes in, and I got busy on the computer, and well, you know how that goes... and my eggs were overcooked - they were fine... I just prefer my yolks on the runny side, not firm.

This recipe is similar to the one I made years ago for Mother's Day brunch, a little more work, but very impressive to say the least.

These will have rerun in our house. I think Andy will like them - especially if I replace the ham with mushrooms, and switch out the Brie with maybe some smoked cheddar or Gruyère.. oh the possibilities.