This was the first week of my project to cook every recipe in The Wok. To keep things from becoming too repetitive, I cooked a few different dishes from different parts of the book. This allowed me to have a couple of mains as well as a few side dishes. While the prep takes a while, it’s pretty economical and efficient to make an assortment of sides that are regionally popular alongside the main. For example, this week I made Sichuan blistered green beans alongside Kung Pao shrimp. While the flavor is different due to the main ingredient of each dish, many of the same spices and aromatics are used across both recipes. The consolidated prep and quick cook time of stir-frying means you are able to get an assortment of dishes out pretty easily. Without multiple woks, I did have to use the oven to keep things warm while I cooked the other dishes.
Week One of The Wok
This was the first week of my project to cook every recipe in The Wok. To keep things from becoming too repetitive, I cooked a few different dishes from different parts of the book. This allowed me to have a couple of mains as well as a few side dishes. While the prep takes a while, it’s pretty economical and efficient to make an assortment of sides that are regionally popular alongside the main. For example, this week I made Sichuan blistered green beans alongside Kung Pao shrimp. While the flavor is different due to the main ingredient of each dish, many of the same spices and aromatics are used across both recipes. The consolidated prep and quick cook time of stir-frying means you are able to get an assortment of dishes out pretty easily. Without multiple woks, I did have to use the oven to keep things warm while I cooked the other dishes.