Wok This Way
Jan. 13, 2009 8:29 pm
Updated: May 14, 2009 12:09 am
I had a wok-free kitchen until a couple of years ago. If you just snorted in disbelief, I don’t blame you. What’s worse is I’m mostly Asian. I know. Let’s move on.
If you’re a true believer and already rock the wok, you won’t be surprised to hear that it’s become one of my kitchen essentials. And I’ve barely explored all the ways you can cook with it. I especially love how the deep, sloping sides make it easy to toss ingredients around without flinging them out of the pot. A real plus if you’re like me and think cleaning up afterwards is punishment for cooking in the first place.
Last night my wok and I turned leftovers into dinner. Here’s what we did with what I found in the fridge:
4 slices bacon, diced
3 green onions, sliced
3 cups cooked rice
A couple of cooked chicken thighs, shredded
2 fresh eggs
Big head of broccoli.
Fry bacon in the wok over medium low heat until almost crispy, about 10 minutes. Remove all but three or four tablespoons of bacon grease. Turn up heat to medium high, add green onions to bacon in hot wok, and fry for one minute. Add rice and shredded chicken. Toss everything together until rice is sizzling hot. Push the rice up the sides of the wok to clear a bare space in the center of the wok. Crack the two fresh eggs into the center and stir to scramble. When eggs are softly scrambled, stir them into the rice. Season the whole thing with salt, pepper, and a bit of soy sauce to taste.
Cook the broccoli whichever way you like (steamed, roasted, whatever) and serve over hot fried rice. Serves 2 to 3.
When my Filipino/Chinese mom came for a visit, she rolled her eyes at me when I told her I finally got a wok. What can I say? I’m a late wokker.
How about you? Do you love your wok? Do you use it for anything other than Asian food? I’d love to hear from you.