High Time I Stirred The Pot - Soup Loving Nicole Blog at Allrecipes.com - 247694

Soup Loving Nicole

High Time I Stirred the Pot 
 
Aug. 21, 2011 9:04 am 
Updated: Oct. 8, 2011 2:28 pm

...okay so technically it was a Wok but now that I got your attention, how about cooking up a stir-fry tonight?


So, I hadn't lived in NW Arkansas long before I discovered that Antique Malls/Flea Markets were big in these parts. I am sure they existed in Colorado Springs where I moved here from but they were not a "hot spot" and this was all new to me and I fell in love. I would get on little kicks and hit them all looking for whatever struck my fancy at the time. I went through different stages and the one hunt I was always on the look-out for was jewelry (still love the jewels to this day). But, somewhere in between I stumbled on to a shelf of these little books titled "Ideals". See, I read all day long for a living and have no interest in reading big novels for pleasure but, these little treasures had poems, short stories, motivational quotes, etc. and I really enjoyed them. I was hooked. I set out on a mission and hit every antique mall/flea market within my area and didn't stop there. I scheduled vacation days so that I could make day trips as far as Springfield, MO., Tulsa, OK, etc. If I found one that I didn't already have, I bought it regardless of what the content was. After all, the most I ever paid for one was $3.00 and they gave me the warm and fuzzies and brought me great pleasure.

 

As most of you know, I haven't always enjoyed cooking or even known how to for that matter. I was still single when I moved here and working two jobs. For lunches I ate the cheapest frozen meals I could find and then I worked my second job a few nights a week and every weekend where I would just run through a drive-thru. That only left me with a couple of nights a week at home where my "dinner" was a can of soup, ramen noodles, an occasional splurge of a baked potato prepared in the microwave, etc. Then I got married and my first years of marriage consisted of casseroles, one dish skillet meals, and meat and potatoes on the grill with a can veggie. That is honestly all I knew how to do and only after discovering an issue of  Taste of Home at the checkout line. I still have a huge respect for them by the way but I won't go into all of that. I wouldn't have even known where to start if I wanted homemade chicken noodle soup for goodness sake. Okay, so fast forward 16 years. Here I am living in a town about 30 miles South of my first little home where I discovered Allrecipes a few years back that has not only changed my knowledge and style of cooking but has also made it enjoyable for me.  


You can imagine my excitement when DH came inside a few weeks back and says, "Hey, I found a box out in the garage full of your old recipe books, do you want it?"  HELLO! Does a bear....in the woods? As I pulled them out one by one, I came across one of those Ideals that was titled "Wok Cookbook". Boy did that ever flood back some memories. I remember the day I stumbled across that one. It was in a little hole in the wall in Cassville, MO. I remember debating for a long time whether or not to get it. After all, I did not like to cook and I didn't even own a Wok so it seemed like a waste of  money to me. Plus, there was this pretty little sterling cuff bracelet and matching ring calling my name AND this was my first stop of many on my adventure. Screw it, so I "wasted" $3.00. It was part of my collection and I must have it. When I got home, I tucked it in the bookshelf with the rest of my collection and I never even opened it or looked inside. So, how did this get in with my cookbooks and away from the rest of my collection? Our move was a fast deal and when DH came across it on the bookshelf while packing up the office, he felt it was out of place and tucked it in a box I had packed up in the kitchen. Back then I would have said that was a stupid thing to do because I myself would have never broken up a collection but hindsight, this little treasure would still be lost in one of the many still packed up boxes in the garage to this day if it were not for his decision and I am thankful he did it.   


Turns out it was a Sunday when he discovered the box and Sunday's are my day for meal planning for the next 7-10 days. I slowly stepped away from the computer and AR (yes I felt like a traitor at first), poured me a glass of wine, and took my little gem of  a book outside and plopped on the lounge just like the good old days before I did my menu planning online.


 


                                          1983 ( I was only 10 years old when this issue was published)



Here is where the little price tag hung. There is some yellowing and the binding has come apart some  but not too shabby for its age and being in a hot garage for 5+ years not to mention how it might have been stored all of those years before I found it.  








Everything in it sounded wonderful but I decided to settle for one dish out of each meat category for some variety. Snow peas are our favorite in case you were wondering why so many. And, I didn't make all of these back to back either but they were stretched out over the ten days.


Here is what I chose and let me just say for the record that these were probably the "ugliest" stir-fry's I have made yet to this day but they were indeed quite tasty.


 First up was: Beef Kwangton





2nd: Chicken with Button Mushrooms


  


3rd: Kung Pao Scallops



                                                                   Here was theirs





4th: Pork with Green Onion and Water Chestnuts




Here is what my frequently used/abused Wok looks like. And to think I didn't even own a Wok or have any desire to when I purchased this little book.  




I have posted the individual recipes below if you are interested. Thanks for stopping by! Now get out there and start stirring some things up! :)


Soup Loving Nicole



PS-Here is that sterling cuff and ring that was calling my name ;)






Beef Kwangton

4 servings   prep time: 15 minutes…4 minutes to cook

2 tbsp. peanut oil

1 ½ piece fresh gingerroot, peeled

1 lb. lean flank or sirloin steak, thinly sliced across grain and cut in 1 ½ strips

½ cup bamboo shoots, drained

4 large fresh mushrooms, thinly sliced

20 snow peas, ends and strings removed (yeah I don’t do this)

½ cup chicken stock

2 tbsp. oyster sauce

½ tsp. soy sacuce

¼ tsp. sesame oil

¼ tsp. sugar

½ tsp. salt

1 tbsp. cornstarch mixed with 1 tbsp. cold water

Heat oil in wok until hot. Swirl gingerroot in oil around wok 30 seconds; discard ginger. Add beef; stir-fry 2 minutes. Add next 4 ingredients; cover; cook 2 minutes. Meanwhile, mix next 5 ingredients. Uncover; add oyster sauce mix and cornstarch mix;stir-fry until sauce thickens. Serve immediately.




Chicken with Button Mushrooms

2 servings   prep time: 10 minutes…7 minutes to cook

1 tsp. cornstarch mixed with 1 tsp. cold water

1 tbsp. dry sherry

1 tbsp. oyster sauce

1 tsp. water

½ tsp. salt

1 whole chicken breast, split, skinned, boned, and cubed

2 tsp. dry white wine or dry vermouth

1 egg white, lightly beaten

1 tsp. cornstarch

Salt and freshly ground white pepper to taste

2 tbsp. peanut oil

¼ pound snow peas, ends and strings removed

¼ cup sliced water chestnuts, drained (I ended up having to sub baby corn due to a mega typo in the pork recipe below)

¼ cup sliced bamboo shoots, drained

24 fresh button mushrooms

Stir cornstarch mix; add next 4 ingredients; mix well; set aside. Mix next 4 ingredients; season with salt and pepper. Heat oil in wok until hot. Add chicken and stir-fry until opaque. Add snow peas, water chestnuts, bamboo shoots, and mushrooms and stir-fry for 3 minutes. Stir sherry mixture and add to wok. Cook and, stir for 1 minute. Serve immediately. 




Kung Pao Scallops

4 servings prep time: 50 minutes…5 minutes to cook

1 lb. scallops (bay were 5.99 a pound and sea were 10.99 a pound so bay it was for us)

1 egg white, lightly beaten

1 tbsp. cornstarch

1 tbsp. dry sherry

2 tbsp. soy sauce

1 ½ tsp. hot bean sauce

1 ½ tsp. sugar

1 ½ tsp.  vinegar

1 tsp. dry sherry

2 cups peanut oil (this must be a typo…I used about two tablespoons)

2 tsp.  peeled and minced fresh gingerroot

1 clove garlic, peeled and minced

10 water chestnuts, halved

20 snow peas, ends and strings removed

½ cup unsalted roasted peanuts

1 tsp. cornstarch mixed with 3 tbsp. chicken stock or water

Mix first 4 ingredients and set aside to marinate 30 minutes. Mix the next 5 ingredients and set aside.

Heat oil in wok until hot. Add scallops and stir-fry for 1 minute. Remove with a strainer and let drain in a colander. Remove all but 1 teaspoon of oil from the wok. Heat oil in wok until hot. Add next 3 ingredients and stir-fry for 30 seconds. Add next 3 ingredients and stir-fry for 10 seconds. Add scallops with reserved soy sauce mixture and toss to combine. Stir cornstarch mixture and add to wok. Stir-fry until thickened. Serve Immediately.




Pork with Green Onions and Water Chestnuts

4 servings  prep time: 15 minutes…5 minutes to cook

4 tbsp. soy sauce

2 tbsp. cold water

4 tsp. cornstarch

1 tsp. sugar

1 ½ pounds boneless lean pork, cut into 2x2x 1/8 inch slices

2 tbsp. dry sherry

2 tsp. rice vinegar

1 tsp. sesame oil

2 tbsp. peanut oil

2 cloves garlic, peeled and finely minced

4 green onions including tops, cut in ½ inch long slices

½ cup sliced bamboo shoots drained******clearly this is a typo and it is meant to be water chestnuts. I did not realize this typo until after I had done my shopping and that is why I had to sub baby corn for the water chestnuts in the chicken and mushroom stir-fry above*****

Mix 2 tablespoons soy sauce, cold water, cornstarch, and sugar in a bowl; add pork; set aside 15 minutes. Mix remaining 2 tablespoons soy sauce, sherry, vinegar, and sesame oil and set aside. Heat oil in wok over high heat until hot. Add garlic and stir-fry for 10 seconds. Add pork and stir-fry for 3 minutes. Add onions and “bamboo shoots” cough cough WATER CHESTNUTS and stir-fry 30 seconds. Add sherry mixture and stir until smooth. Serve immediately.


 
Comments
Anissa 
Aug. 21, 2011 9:28 am
As always Nikki, awesome pictures! You are really making me hungry now!Great blog, time to dig out my Wok..=)
 
Aug. 21, 2011 10:10 am
Thanks girl! Amazingly enough I think I enjoyed the pork one the most and pork is my least favorite meat with the exception of bacon.
 
Aug. 21, 2011 10:28 am
Very nice. I am glad you found that treasure. I love my poor old wok - it has taken quite a beating and still does a great job. Beautiful pictures - thanks for sharing.
 
Aug. 21, 2011 10:35 am
I really hate to admit that I have a really nice wok (my BIL/SIL got it for a wedding present and never used it - so they asked if I wanted it). I have only pulled it out once. You've inspired me to try again!! And, how far apart are we, maybe we can meet up in the middle sometime & go thrifting/antiquing. That would be so fun!!
 
Aug. 21, 2011 11:33 am
Thank you Baking Nana! I am not a writer at all but rediscovering this little gem was too good not to share with you guys.
 
Aug. 21, 2011 11:40 am
So glad that I inspired you SD! Stir-fry's took some getting used to for me. I don't mind all of the chopping and prepping you have to do before getting started but I am a clean as you go type person and you just can't do that with stir-fry's. It's all slam bam and then you have the mess to deal with afterwards. That part is hard for me. I rarely eat mine over rice or noodles though and only make enough of that for DH so it is relatively healthy that way. I will do some investigating next week on my time off and see what I can come up with. Feel free to do the same. That would be a blast if we could meet up later and find treasures together.
 
Aug. 21, 2011 12:11 pm
Wonderful blog, Nikki! I love stir-fry. I need to get inspired, too. They all sound really good...
 
Aug. 21, 2011 12:44 pm
Thanks Chris! Once I get motivated with them, they become quiet addicting. After a couple of different ones I always have a handful of this veggie, a handful of that veggie leftover, and I hate waste so I go to town finding another to use them in. In doing that, I find like 10 others I want to make but don't have the ingredients for and so it continues. LOL!
 
Aug. 21, 2011 1:10 pm
Great Blog Nicole, I have to say your stir fry dishes always get my attention. I do love stir fry and no they don't make the prettiest pictures, but boy are they delicious and in most cases pretty darn healthy. My wok looks exactly like yours, I'll picture it one day and add to my photos, maybe you'll see it. I remember many years ago when my husband bought it for me, he was so proud of himself getting me an authentic wok. I had to laugh this morning when I was planning my weekly menu for the next week, seems every recipe I was looking at and reading the reviews you had made also...so yes we do seem to have the same taste in foods. :) Oh and I just love those antique shops too, it is one of our favorite things to do when we take our mountain trip each fall to the Appalachians.
 
Aug. 21, 2011 1:12 pm
Oh and thanks for posting the recipes...will be looking them over.
 
Aug. 21, 2011 1:40 pm
Thank you for everything Sherri! I am glad that my meals get your attention for yours do the same for me. I have saved countless recipes that I never even knew existed thanks to you. I felt bad at first when my wok started looking like it had been drug to the end of the earth and back but was reminded that this is what they are for. I look at it as a well seasoned cast iron skillet. I have to re-season it from time to time but I can tell that it is going to last me a lifetime. We really do seem to have the same taste and it tickles me. Sometimes when I see the mound of green onions I actually think it is my photo. LOL! Love it!
 
Aug. 21, 2011 5:59 pm
Your food always looks like something from a magazine. I remember when all you were interested in was soup and now look at you soar! Thanks for sharing!
 
Aug. 21, 2011 6:50 pm
Uh huh, you just proved what I suspected, not only is your cooking something I would love to eat but I so enjoy YOUR stories! I always have. Be looking for an email have a ? for you :) As usual lovely blog!
 
Aug. 21, 2011 6:54 pm
Oh, I forgot, when I was in high school and you were a baby lololol, there was the nicest gentleman and his wife that had a tiny Chinese restaurant not too far from where I lived. He had Kung Pao chicken and shrimp that I have NEVER been able to duplicate or find out to eat. I wish I knew what he did cause his food was awesome!!!!
 
Mamaw1 
Aug. 21, 2011 6:58 pm
Very interesting! I, too, love those old "Ideal" books, and have some of them stashed somewhere (purchased at yard sales, mostly). Now, I will have to find my wok, and try some of your inspiring recipes! Thanks!! (BTW, I love your jewelry! I used to spend free time browsing antique and thrift stores!)
 
Aug. 21, 2011 7:38 pm
I saw you saw the "snake" thread. Be looking for that blog :)(: referring to that adventure. As to trying to corral a wild fire BTDT turning to burn off a garden once. Swore to never do THAT again!
 
Aug. 21, 2011 9:49 pm
Thank you BigShotsMom! I do still love me some soup but you are right in the fact that my love for it has opened the door for new and different things. Stir frys kind of remind me of soups without the juice..hee hee
 
Aug. 21, 2011 9:58 pm
Thanks Cat! I am not a good writer like you but I am so glad you enjoy my stories. It just doesn't come natural to me but finding this treasure was too good to pass up and not share. "When I was a baby" LOL!!! The Kung Pao stuff always throws me off for some reason. When I plan it, I always have a real orangey look in my head and it never turns out as orange as I imagine. I think I get it mixed up with Szechwan or something?
 
Aug. 21, 2011 10:01 pm
Thanks for stopping by Mamaw! It sounds like we have a lot in common. I might just have to go digging in that garage in hopes of finding the rest of my Ideal books now.
 
Aug. 21, 2011 10:03 pm
AHHH...I thought you just might have a blog up your sleeve when it came to that snake. I look forward to it. We haven't seen many this year and am I ever glad!
 
Aug. 22, 2011 6:25 am
When I first moved to California in the late 80's I cooked with my wok 5 nights a week and made the same thing 4.5 days a week. I could have used this little gem. great blog.
 
Aug. 22, 2011 6:38 am
Man-O-Man!!! Am I having waves of nostalgia! Wok cooking was so popluar back in the "day." I don't even know where mine is...if I still have one. Awesome blog Nikki! And, beautiful pictures. Hugs!
 
Aug. 22, 2011 8:15 am
Thanks for stopping by Doug! I vaguely remember my first attempt at a stir-fry. It was basically just frozen veggies sauteed in a little bit of oil and seasoned with salt and pepper. It sure was a step up from those can La Choy veggies but still...YIKES
 
Aug. 22, 2011 8:19 am
Oh my goodness Candice I didn't realize that Wok cooking has become somewhat outdated. My mom never had one but I do remember seeing those infomercials for the electric ones back in the 80's now that you mention it. Too funny! Hugs back at you lady!
 
Aug. 23, 2011 6:25 am
What a wonderful blog Nikki, you have a gift for writing as well as cooking! And that photo in the booklet for the Kung Pao Scallops looks like someone spent an hour with a pair of tweezers arranging the pea pods just so! Too funny!
 
Aug. 23, 2011 6:43 am
I skipped getting on yesterday and haven't sent the email yet but your blog has made me hungry for some home stir fry and wontons! You really do write just fine! I've always found your stories engaging :) Now, I'm hungry but today is chicken broth day so it will be leftovers for lunch and dinner. Darn!
 
Aug. 23, 2011 7:24 am
You know now that I think about it, I think I've seen those Ideals books at my Mom and Dad's house...hmmmm. I'm going to have to go do some snooping around. :) My brother has a bunch of Scallops he got off the west coast last month...so I told him about your recipe...he is giving them to me to make it...and he'll come over. He said he had no idea how to cook them. So looks like I'll be making some Kung Pao Scallops. A new one for me.
 
Aug. 23, 2011 8:33 am
Awe, thank you Wyattdogster. You are so sweet! I laughed about the tweezer placed pea pods too. Shoot, I don't even take the time to remove the ends and strings let alone manhandle each pea for the picture.
 
Aug. 23, 2011 8:34 am
What are you cooking up with that chicken broth Cat? If it is a big pot of soup then I'm on my way :)
 
Aug. 23, 2011 8:37 am
Oh please do snoop Sherri. It has been so many years since I have seen one of mine that I cannot exactly remember what all is in them but I don't think you will be disappointed. I'm really curious as to how many cooking issues they put out. I hope you enjoy the Kung Pao Scallops. I cannot wait to hear about it and hopefully you'll take a picture.
 
Aug. 23, 2011 1:20 pm
I bet your booming successful career makes your mama proud huh reebaby? Invading a recipe site shows a wee bit of desperation don't ya think? Stay off of the blogs douchebag.
 
Aug. 23, 2011 2:46 pm
LOLOLOL, yeah they should ban that one from the site shouldn't they? The chicken broth is a once in a great while endeavor. Since the DH can only eat boneless skinless chicken breasts, I save leftovers from buying bone in chicken till I can make a huge pot(s) then I can it for the winter. Today was my best batch ever. Baking Nana told me to roast all of my leftover chicken so I did. Wow, that really boosts the flavor. You know, you girls made it home without getting Cat's V-5 oregano and dog treats to go. My bad! I swear this is going to make the best soup ever! First, I'm having stir fry and wontons though!!
 
Aug. 23, 2011 3:59 pm
It looks like they did ban the user Cat. Can you imagine waking up every day and your job being to go hit misc. sites with bogus adds in hopes of leading people to that site? Easy $$ I suppose but I couldn't live with myself for doing that. I've never played much with broth. I sure need to though with the way I go through the broth. Now I do save the skin and bones from those already cooked rotisserie (sp?) from Walmart deli. I boil it all including the wings until the skin is clear again and then dip it all back out and skim off all of the murk at the top before starting my Chicken Noodle Soups and that is all of the seasoning I need but that is all I know to do. I really need to learn how to can but I go through so much broth that it would be impossible to eat that much chicken throughout the year, let alone have a place to store all of the bones. Great, now you have ME craving Chicken Noodle Soup! LOL! I'm going to have to make me a small batch tomorrow.
 
Aug. 24, 2011 9:32 am
AWESOME BLOG NIKKI! Glad to see youre blogging! Which one was your favorite and WHO EATS ALL THAT FOOD! I would weigh 3 tons! lol! :)
 
Aug. 24, 2011 11:20 am
Great blog, girl! Loved your writing and pics! I especially loved your jewels - that is an awesome set. I too love antiquing but did not know about the ideals - always so fun to learn something new. Oh, and your pic of the Kung Pao Scallops was a hundred times more tempting and appealing than the book! Stir on, girl, stir on!!
 
Aug. 24, 2011 11:27 am
Thanks for the good read. Now i think i need to find a wok...
 
Aug. 24, 2011 1:35 pm
You know, Baking Nana is the expert on the broth. I can't remember if she did a blog about it or not. Seems like she did. I have a deep freeze and the #2 fridge. Have you canned before? Broth has to be pressure canned and it takes awhile. That's why I save up and do it in a 2 day process. Tonight I finally get my stirfry and wontons! Yeah!!
 
Aug. 24, 2011 3:23 pm
Fabulous blog Nicole. Your photos are so impressive. I love the new bling too!!!
 
Aug. 24, 2011 3:27 pm
BTW My son in law is Vietnamese American and he told us that future mother in laws judge their future daughter in laws by their skill at producing a flavorful and perfectly clear broth. I have yet to learn how to get it totally clear....but I try.
 
Aug. 24, 2011 4:07 pm
Hi Sally! It is a toss up between the scallop one and the pork one for me and that is a huge compliment to the pork because that is my least favorite meat unless we are talking bacon and that is another story. The pork one was ugly but it was tender and tasty. I eat mine "open face" and serve the hubby the rice and noodles you see in the pics so that cuts down on the carbs for me. He is tall and skinny and doesn't have to watch his weight.
 
Aug. 24, 2011 4:15 pm
HELLO Mi Being Mi! I miss you already friend. I still giggle over the image of you toting that 4-wheeler down to the pond in a skirt. That was awesome! YOU are awesome! I am not sure what it was but you reminded me SO much of my moms family yet your looks leaned more on my dads side of the family. Regardless, it was great spending time and getting to know you and I am still laughing over some things you said and we all said there in the end in the kitchen. You are a beautiful lady inside and out and I feel blessed for having known you. I'm tickled that you stopped by and enjoyed my blog.
 
Aug. 24, 2011 4:29 pm
Cat, I have never canned. I have always wanted to but something I have never had the time for. It's all I can do to keep the house somewhat clean and the rest of the house in order. I never did get around to my Chicken Soup today. The well had a mishap yesterday. Yeah, flooding and no bridge, drought, FIRE, and now no water due to well issues? My azz is worn clean out. What doesn't kill you makes you stronger though right? At least I had the week off so being "dirty" wasn't as big of an issue as it would have been if I had to be at work. I bet yours turned out wonderful. I cannot wait to hear about all of the goodies you make with it. About how many jars did you get? Broth just adds so much more richness to soups, rice, etc. that it is SO worth it if at all possible. James is hard at work down there at the well and by God I shall have me some Chicken Noodle Soup tomorrow if it kills me :) I got your email by the way and will respond in the morning. I'm anxious to hear where in Arkansas he will be attending orientation. Oh and my sleepy little town has NOTHING. Not even a grocery store really. It is a gas station with some meat, can goods, and selective produce but they have a little Flea Market. I got some treasures today and was tickled pink! I'll take pics and send them in my response in the morning. TTYL
 
Aug. 24, 2011 4:37 pm
Hi mauigirl! I've actually had the bling for quite some time now but have only worn it a few times so it seems new every time I wear it. I went through a couple of drawers of my jewelry today and it made me so happy. I don't even wear half of it for fear of losing it or either I am just in a hurry in the mornings to find it and put it on but I really do love it so much. Peeps laugh at me because they find jewels to match an outfit they just bought but I by my clothes to match my precious jewels. I've actually gotten pretty good at getting the broth clear but still have a ways to go. How about you come down here and visit me and show me your gravy skills and in return I'll show you my broth skills? We can do it all decked out in bling if you like :)
 
Aug. 24, 2011 4:39 pm
I was actually just being silly about my broth skills because I am not very experienced there but you've offered your help in the gravy department before and I couldn't resist.
 
Aug. 24, 2011 4:39 pm
And that would be *buy* and not by...grrr
 
Aug. 24, 2011 7:39 pm
Oh dear! It sounds like you have been having a time! I'm still so glad you could travel this way so we could meet you and the others. And Mi Being Mi in a skirt on a 4 wheeler! Now WHO had the camera? That was one of those priceless pics!
 
Aug. 25, 2011 3:41 pm
Nice food pics, but love the bling! I'm so glad you have found a love of cooking. I think food binds us all together. Feeds the eyes, feeds the soul.
 
dianauganda 
Aug. 26, 2011 6:12 am
My younger sister Maria just loves pork. Serve it up in any form and she'll eat.i had ran out of new ideas and here i land on your blog. Looks delish!! Am gonna buy me a wok and cook this recipe. Am glad you bought both the book and the bling bling. Sometimes it's good to spoil ourselves. i dont know about you but i always find a way to justify buying somethng i know i shouldn't. The latest being " I really need the wok coz Ria hardly visits and you know she would love that Pork! "
 
Aug. 26, 2011 7:13 am
Thanks sassy! I'd say you should meet up with scotdog and me if we get around to a day spent antiquing but then again we might end up fighting over the jewels..hee hee. I do love the bling and have more than I could ever wear in a lifetime but that doesn't stop me from hunting for more. I had to stop going on Ebay years ago because that was getting me into hot water but I still love to look for it in the antique malls and it is hard to find nowadays.
 
Aug. 26, 2011 7:38 am
I am so glad you landed on my blog then Diana. You are very right about finding ways to justify spoiling ourselves. So, I'll do my part in helping you justify the wok. You can get a nice quality one for under $50 online that will last you a lifetime and just think of all of the healthy dishes you can prepare in that wok. And, healthier eating means that wok would have to hold up even longer to keep up with you :)
 
Mangel 
Aug. 26, 2011 12:06 pm
Great blog, Nikki! I don't know if I still have my wok or not. I'll have to check, but I used to stir-fry quite a bit. My MIL has a shelf of those Ideal books, and I have a couple that were my Grandma's. They are wonderful. Now, if you ever get as far as Springfield again on one of your treasure hunts, I expect you to let me know! It's closer to where I live than Cat's house. I'll meet you and we can lunch at Melville's at the Bass Pro Shop. It's to die for!
 
Aug. 26, 2011 8:35 pm
Great to hear someone else enjoys the Ideals too Lisa! I am just ending a week off of work where I did nothing but get a little down time that was much needed but on my next week off I plan to hit all of my old hot spots and will be sure to let you know. Lunch at Bass Pro sounds wonderful!
 
dianauganda 
Aug. 26, 2011 10:46 pm
O Nicole! I think i love you.
 
Aug. 27, 2011 5:44 am
:)
 
Aug. 28, 2011 6:26 pm
A charming blog....and we are thrilled you shared the recipes! My husband's stir-fry is definitely better than any chinese restaurant around our town. He is good at improvising for the sauce. Very nice blog!
 
Aug. 28, 2011 6:28 pm
Thanks Maureen!
 
drew 
Oct. 8, 2011 12:53 pm
I so enjoyed reading your blog. I have always wanted to get a wok because there's no other way to prepare stir fry or a number of other asian dishes. You've inspired me to go on a quest for a wok :)
 
Oct. 8, 2011 2:27 pm
Glad to hear I could inspire Drew. Invest in a good quality one and you won't regret it. Happy Woking! :)
 
Oct. 8, 2011 2:28 pm
How on earth did you find this blog after so long? I'm really curious.
 
 
 
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Soup Loving Nicole

Home Town
Kansas City, Missouri, USA
Living In
West Fork, Arkansas, USA

Member Since
Feb. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Quick & Easy

Hobbies
Gardening, Fishing

Links
 
 
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About Me
Hello, my name is Nicole. I am 41 years old and have been married to my high school sweetheart for 17 years now. I haven't always enjoyed cooking but Allrecipes has changed that for me over the years. I now consider myself a foodie and am always up for a good challenge in the kitchen. There isn't anything I won't try at least once. Summer is my favorite time of the year and when I am not recipe hunting, menu planning, etc. I spend my time fishing gardening, and babysitting my chickens.
My favorite things to cook
Soups, Mexican, Italian, Asian, and grilling
My favorite family cooking traditions
I don't really have any so I have started my own. Allrecipes has taught me to "think outside the box". I love trying new and unusual things that I would have never dared or even thought of before discovering this place.
My cooking triumphs
When I got married, I honestly had 0% experience in the kitchen. My mom was the kind that wanted the whole kitchen to herself so that nobody was in her way and I was only allowed in there to grab the plates, utensils, etc. to set the table. I really never thought about what I was going to cook until we got back from our honeymoon and then I was like, "uh oh!". Amazingly enough it all came pretty natural and I am happy to say that I have never ruined a meal forcing us to order take-out.
My cooking tragedies
Me and double battering things do not get along!
 
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