Thanks to everyone who shared their experience, and offered suggestions as to what type of wok I should buy…
I finally did it! After a lot of research, I went ahead and ordered a new wok. I’m guessing it will be here in about a week or so. I definitely have mixed emotions over this, which is so unusual for me, because I usually know exactly what I want when it comes to my kitchen tools. I’m really excited about this, but I’m unsure about it at the same time. This was a particularly difficult decision because I’m prone to believing what I read… so if a wok had 55 great reviews, but 20 poor reviews, I couldn’t get past the negatives..
I finally went on Williams Sonoma website to see what they had to offer. I found a rounded bottom wok with the ring, but I wasn’t really sure I wanted to have to deal with the ring (because of all of the negative comments on Amazon..), and there was a flat bottom wok which had a few great reviews. I decided to go with the flat bottom.
…And finally, I was trying to find a pre-seasoned wok so that I didn’t have to deal with the whole seasoning process, but I just couldn’t find one that I liked, or had decent reviews. So this one will need to be seasoned.
Yeah, we’ll be talking about the seasoning experience very soon…the good, the bad, and the ugly…
About a month ago, before I even decided that a wok was something that I should have for my kitchen, I wanted to make some Beef with Broccoli.
“How hard could it be?” I thought to myself.. So I took a trip to my beloved Wegmans, and loaded up on all kinds of sauces. Hoisin, soy, rice vinegar, etc… the next day, I set out to prepare a wonderful Asian stir fry. What I learned is that I did not know how to combine Asian flavors, and I cannot steam a vegetable to save my life.
There is a fine line between a perfectly steamed vegetable, and a mushy vegetable.
I crossed that line.
Seriously, I did the long jump over that line.
I decided right then and there that it was my frying pan’s fault.
I failed because I don’t own a wok.
Not ready to give up, it was at that moment that I decided that I was long overdue for a wok. I had to have one….and you know the rest of the story!
So…it doesn’t end there.
Last week, Pamela, from Brooklyn Farm Girl posted a lovely recipe for Chinese Takeout Chop Suey, and it looked so delicious that I thought that I wanted to give my stir fry another try. After reading Pamela’s recipe, I knew that I had to try her sauce. I just know that if Pamela posts it, it’s delicious. This girl knows how to cook. Honestly.
So..back to my beloved Wegmans I go, to buy beef and broccoli. While I was there, I saw snow peas. They went into the cart… along with green beans, baby corn, shredded carrots, broccoli, napa cabbage, shallots, spaghetti, and sirloin. This time, I was bound and determined to do it up right.
Thanks to Pamela’s Chop Suey sauce recipe, I did. It was delicious!! And I didn’t even need a wok! I did it right in my largest frying pan, while I steamed all of the vegetables carefully in the little steamer rack that came with my saucepan.
A huge THANK YOU to Pamela for her wonderful recipe… you really need to visit her blog.. she’s a beautiful soul, and her recipes are delicious…
Beef Stir Fry
1 pound beef, sliced thin (I used sirloin, you can use your favorite cut)
2 shallots, minced
1 lb fresh broccoli, cut into florets
½ lb snow peas
½ lb green beans
1 cup shredded carrots
1 cup baby corn
2 cups napa cabbage, chopped
2 tbsp vegetable oil
Steam the broccoli, snow peas, green beans, shredded carrots, and baby corn until your desired doneness. Set aside.
Cook 1/3 box of spaghetti in a pan of salted boiling water until al-dente. Drain.
Heat the olive oil in a large frying pan, add the shallots and sauté until translucent. Add the sliced beef to the pan, and cook until no longer pink. Add the napa cabbage, and cook until wilted.
Add Pamela’s sauce (See recipe below) to the pan, and simmer for a few minutes until it thickens. Stir in the steamed vegetables and spaghetti.
½ cup low sodium soy sauce
2 tbsp brown sugar (I used 3 tbsp brown sugar)
4 cloves garlic, minced
2 tbsp flour
1 tbsp rice cooking wine
1 tbsp vegetable oil
Mix the soy sauce, brown sugar, garlic, flour, cooking wine, and vegetable oil in a bowl. Set aside until ready to mix into stir fry.