Wednesday, March 10, 2010

Wok out with my...

Aka "Cooking with friends"

Our friend Jen came over for dinner last night, so in honor of her semi-Asian rearing (long story), we decided it was time to pull out the last unused wedding gift — our electric wok.

I have never used one of these things, and the instructions make it sound absolutely terrifying (the sheer number of pages devoted to avoiding an eruption of boiling peanut oil calls to mind that special episode of "Rescue 911" about burn victims).

Alas, no crisped, blistered skin necessitating a trip to the ER, just some delicious garlic chicken, which necessitated a short nap.

Garlic Chicken:
1 lbs boneless, skinless chicken parts
1 medium yellow onion, sliced paper thin
1 bunch green onions
1 pkg sliced mushrooms
1 lbs mung bean sprouts
2 bunches broccoli
2 tablespoons chopped garlic
hot chili paste
cooking wine or sherry (white)
peanut oil (for frying)

1. slice meat about into 1/4-inch thick strips (easiest when still just slightly frozen)
2. marinade meat with tbsp chili paste, 1/2 tbsp garlic, crushed, and a few tbsp wine for 30 min prior to cooking
3. prep all ingredients before cooking begins

Once all of your prep is done, heat the wok according to instructions and throw in your ingredients. Start with the meat, end with the sprouts and green onions. Done.

PS - We served ours over lo mein noodles.


  1. Oh man, yum!!!! And he is in the kitchen right now making a shrimp dish in our wok...I'll take photos...

  2. mmmm mushroom bean sprouts garlic delish