I Love Wok and Roll

This was the weekend Mike had been waiting for… it was finally “warm enough” to break out his new 30th birthday present:

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You are probably wondering, what is this thing, and why is Mike so excited about it?

This is a Wok Burner. In short, it gets really really hot and produces better and yummier Asian food than you could make on a normal stove. We all know that fire and Asian food are two of Mike’s favorite things, so you can imagine the allure. The wok burner can also be used with a big pot for a crab or crawfish boil, which we will no doubt try out later this summer.

With a few hints from Mike, I ordered the wok from The Wok Shop, a family-owned Asian cooking store in Chinatown, San Francisco. It sits comfortably in this Eastman Outdoors Big Kahuna Burner which I also bought online. Of course, we also needed some extra toys to play with, so we threw in a bamboo brush and Wok Chuan, or gigantic paddle, just for good measure.

Mike made us 2 stir fries – one vegetable, one beef. They were both delicious and had a tasty “Wok” flavor. The beef especially was way beyond the level any Asian food we had ever created ourselves before… seriously good.  And, we managed to not burn down the house – double win.

We will no doubt be woking out again soon.

Until We Eat Again,

Two Happy Cooks

 

Ginger Beef

Adapted from Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young. Simon & Schuster, Kindle Edition.

 

12 ounces lean flank steak, cut into strips

1 tablespoon minced ginger

1 ½ teaspoons soy sauce

1 teaspoon plus 1 tablespoon rice wine

1 teaspoon cornstarch

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 teaspoon plus 1 tablespoon peanut or vegetable oil

1 tablespoon oyster sauce

 

1. Make a sauce by stirring together the ginger, soy sauce, 1 teaspoon of the rice wine, cornstarch, salt, pepper and 1 teaspoon of the oil. Drop the strips of beef into the sauce.

2. In another bowl, make a second sauce by combining the oyster sauce and the remaining 1 tablespoon rice wine.

3. Heat your wok or skillet over high heat until a drop of water evaporates. Add in the remaining oil and then carefully add the beef, spreading it evenly in one layer. Cook without stirring for 1 minute. Then, using a metal spatula, stir the beef for 30 seconds or until the beef is lightly browned but not cooked through.

4. Add the oyster sauce mixture into the wok and stir-fry 30 seconds to 1 minute or until the beef is just cooked through.

5. Garnish with scallions and enjoy!

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