Last summer, I made teriyaki steak from Simply Recipes. It wasn’t great. Carla asked if I couldn’t just buy a bottle of teriyaki marinade this time. What? Is that even possible? So we set up a showdown. We divided a long skirt steak and marinated one half in a bottled sauce, and the other in an updated marinade from my last attempt.
In early March we decided to buy a new wok; you can read here about cleaning it and seasoning it. Now it was time to try it out. I had grand visions of cooking pepper and salted dry fried shrimp, but then thought the best first dish would be the dish that drove us to buy a wok in the first place: bacon and egg fried rice.
We added some leftover ham to some vegetables and cooked rice to make American-Chinese fried rice. We also had Ancient Old Meat – a recipe we’ve had for decades.
Wow, so many words to describe curry dishes! Last month I cooked and wrote about Green Thai Curry Chicken Soup. It was supposed to be a curry but was really more of a soup. That left us with a curry itch that needed to be scratched – real curry with an aromatic, tasty thick sauce that would coat the back of a spoon.
The Striped Spatula website has a recipe for stir fry – and who doesn’t like stir fry? It turned into part scavenger hunt and part cooking.