Rolling with the wok

chinese burmese chili chicken

Another Wednesday, another recipe from “Stir-Frying to the Sky’s Edge” by Grace Young. The Hub is starting to look forward to Wok Wednesdays, to see what will emerge from the pan. It’s interesting that having a virtual cooking class provides more motivation than struggling with the wok on my own, even for an alleged Food Professional like myself. (Follow along with us on Twitter at #wokwednesdays.)

This was a spicy one: Chinese Burmese Chili Chicken, with red and green bell peppers, zucchini, fish sauce and plenty of spice – Anaheim chilies, chili powder and cumin. It continues to surprise me that cooking in the super-hot wok requires so little oil, only two tablespoons in this case. For this recipe, the range hood was up full and both ceiling fans were going as the spices toasted a bit in the bottom.

While the cooking goes quickly, the chopping takes time. It took me about 30 minutes to wash and whack all the ingredients, and put them into their own little bowls – handy for quick addition.

So far, so good with the wok. No danger of it becoming a planter, yet.


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