A few years back, before I conquered my kitchen, I thought wok cooking would be a good way to ease into hearty homemade meals. So my sister, who happens to be a domestic goddess [and makes the world's best brownies, hands down] bought me one for Christmas. It was an entire set- cold rolled carbon steel wok, wooden steam rack, turner, ladle... it was gorgeous. And I let it sit in the box for an entire year before I was brave enough to make my first stir fry. I only filled the house up with smoke once in my trial runs, but I still blame the garlic.
The goodness of wok cooking is that you can add all of your favorite leafy greens and vegetables and produce a fast, tasty, super nutritious meal. The presentation isn't so bad either.
My favorite dressing to use is a soy ginger with soba noodles. Water chestnuts are also a necessity. Baby bok choy is the way to go when it comes to bok choy options, least amount of waste. And don't forget broccoli and handfuls upon handfuls of spinach. When you run out of soy sauce, the best default is to dig out one of those dry instant miso soup packets that's probably buried in the back of your pantry. Let the flavors settle in with the noodles and stir fry and you've got yourself one mighty fine soup.
The best part about cooking with a wok is the amount of puns that you can make while cooking. I currently have a good deal going with my roommate- I cook her delicious meals and she cleans the dishes and supplies the puns.
We have a running list:
Wok in the park
Wok this way
Wok the line
Wok on.
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