Here is the first posting for Wok Wednesdays. This is a nice counterpoint to my participation in Baking with Julia. Now I get to make dinner items that are healthy. LOL! My goal is to make better Chinese food than our local Chinese restaurant, which truthfully, should be easy to do.
I did not know that cooking with a wok could be so much fun. I really enjoyed hearing the sizzle when the water droplet hit the wok, and then swirling the peanut oil around. I have used a nonstick wok in the past and so this new carbon steel one raised me up to a new level.
The Garlic Spinach recipe is in Grace Young’s Stir-Frying to the Sky’s Edge. You can read about this cooking challenge and see the other bloggers participating by clicking here. The recipe is straight forward and quite easy. The spinach had a very fresh taste and looked good, in that it still had a bright green color. I stayed true to the recipe, but if I were to do it again, I would probably add some toasted sesame seeds or pine nuts.
To accompany the garlic spinach, I first made a simple stir-fry of yellow squash, carrots, pea pods, red peppers, garlic, and leftover meat from the night before. I love using up leftovers this way. I mixed in some cooked Jasmine rice to the vegetables.
All in all, it was a good dinner and a nice start to Wok Wednesdays. The next recipe, Cashew Chicken, will be up in 2 weeks. Check back!