We originally bought a few bunches of bok choy with an eye to making a vegetarian dish for our family Sunday dinner; but schedules diverged. We wanted to wait on the big meal we had planned (more on that in a few posts) so I turned to J. Kenji López-Alt’s new wok cook book “The Wok: Recipes and Techniques” for an idea of what to do with the vegetable. I found a recipe for Chinese broccoli but the notes say bok choy would be a suitable replacement.
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Tag: Wok
Bacon and Egg Fried Rice in the New Wok
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.
Seasoning a new wok
In a fit of decluttering a few years ago we got rid of our wok. After cooking a few things recently we realized it would be nice to have one again. The first step is to clean it and season it.
