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Velvet Chicken with Snap Peas and Lemon-Ginger Sauce
Thoughts on cooking Velvet Chicken with Snap Peas and Lemon-Ginger Sauce from J. Kenji Lopez-Alt’s The Wok cookbook.
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Pico’s Not-So-Bland Chicken
Thoughts on cooking Pico’s Not-So-Bland Chicken from J. Kenji Lopez-Alt’s The Wok cookbook.
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Gong Bao Ji Ding (Sichuan Chicken with Peanuts)
Thoughts on cooking Gong Bao Ji Ding (Sichuan Chicken with Peanuts) from J. Kenji Lopez-Alt’s The Wok cookbook.
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Chicken with Basil, Chiles, and Fish Sauce
Thoughts on cooking Chicken with Basil, Chiles, and Fish Sauce from J. Kenji Lopez-Alt’s The Wok cookbook.
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Shredded Chicken with Pickled Chiles and Carrots
Thoughts on cooking Shredded Chicken with Pickled Chiles and Carrots from J. Kenji Lopez-Alt’s The Wok cookbook.
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Sliced Pork with Chives
Thoughts on cooking Sliced Pork with Chives from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Stir-Fried Kimchi Pork
Thoughts on cooking Stir-Fried Kimchi Pork from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Better-Than-My-Mom’s Chungking Pork
Thoughts on cooking Better-Than-My-Mom’s Chungking Pork from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Sichuan Double-Cooked Pork Belly
Thoughts on cooking Sichuan Double-Cooked Pork Belly from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Sliced Pork and Cucumber
Thoughts on cooking Sliced Pork and Cucumber from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Moo Shu (Moo Shi) Mushrooms and Mandarin Pancakes
Thoughts on cooking Moo Shu (Moo Shi) Mushrooms and Mandarin Pancakes from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Thai-Style Stir-Fried Ground Pork with Basil (Pad Bai Horapa or Pad Ka-Prao)
Thoughts on cooking Thai-Style Stir-Fried Ground Pork with Basil (Pad Bai Horapa or Pad Ka-Prao) from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Extra-Crispy Fried Eggs
Thoughts on cooking Extra-Crispy Fried Eggs from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Nam Pla Prik
Thoughts on making Nam Pla Prik from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Beef with Broccoli
Thoughts on cooking Beef with Broccoli from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Ginger Beef (with or without Snow Peas)
Thoughts on cooking Ginger Beef (with or without Snow Peas) from J. Kenji Lopez-Alt’s _The Wok_ cookbook.
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Shredded Beef with Hot Peppers and Chiles
Thoughts on cooking Shredded Beef with Hot Peppers and Chiles from J. Kenji Lopez-Alt’s _The Wok_ cookbook. Spoiler: it’s delicious!
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Thai-Style Beef with Basil and Fish Sauce
Thoughts on cooking Thai-Style Beef with Basil and Fish Sauce from J. Kenji Lopez-Alt’s _The Wok_ cookbook. 4 stars!
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Fried Shallots
Thoughts on cooking Fried Shallots from J. Kenji Lopez-Alt’s _The Wok_ cookbook. 5 stars!
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Pepper Steak
Nothing new with Lopez-Alt’s Pepper Steak from _The Wok_. It was good, though; 3 stars.
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Cumin Lamb
Thoughts on cooking Cumin Lamb from Lopez-Alt’s _The Wok_ cookbook. Not our favorite; 2 stars.
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Stir-Fried Fish with Wood Ear, Celery, and Oyster Sauce
Thoughts on cooking Stir-Fried Fish with Wood Ear, Celery, and Oyster Sauce from Lopez-Alt’s _The Wok_ cookbook. 3 stars.
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Stir-Fried Fish with Ginger and Scallions
Thoughts on cooking Stir-Fried Fish with Ginger and Scallions from Lopez-Alt’s _The Wok_ cookbook. 3 stars.
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Peel-and-Eat Shrimp with Garlic, Scallions, and Chiles
Thoughts on cooking Peel-and-Eat Shrimp with Garlic, Scallions, and Chiles from Lopez-Alt’s _The Wok_ cookbook. 3 stars.
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Soy and Fragrant Oil Dipping Sauce
Thoughts on cooking Soy and Fragrant Oil Dipping Sauce from Lopez-Alt’s _The Wok_ cookbook. 5 stars.
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Kung Pao Shrimp
Thoughts on cooking Kung Pao Shrimp from Lopez-Alt’s The Wok cookbook. Delicious! 4 stars!
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Shrimp- or Fish-Stuffed Chiles in Black Bean Sauce
Thoughts on cooking Shrimp- or Fish-Stuffed Chiles in Black Bean Sauce from Lopez-Alt’s The Wok cookbook. I thought they were great; 4 stars!
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Slippery Egg with Mushrooms
Thoughts on cooking Slippery Egg with Mushrooms from Lopez-Alt’s The Wok cookbook. Not appetizing to look at, mixed reviews on the taste: 3.5 stars.
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Cook the Book: Season
I’m cooking my way through Nik Sharma’s _Season_ cookbook.
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Shrimp with Lobster Sauce
Thoughts on cooking Shrimp with Lobster Sauce from Lopez-Alt’s _The Wok_ cookbook. Everyone liked it, 4 stars!
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Creamy Layered Scrambled Eggs (Whampoa Eggs)
Thoughts on cooking Creamy Layered Scrambled Eggs (Whampoa Eggs) from Lopez-Alt’s _The Wok_ cookbook. “Better than regular scrambled eggs:” 4 stars!
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Home-Style Tomato and Scrambled Eggs
Thoughts on cooking Home-Style Tomato and Scrambled Eggs from Lopez-Alt’s _The Wok_ cookbook: mixed reviews 🤷♂️
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Stir-Fried Corn and Mushrooms with Hot Peppers and Soy Butter
Thoughts on cooking Stir-Fried Corn and Mushrooms with Hot Peppers and Soy Butter from Lopez-Alt’s _The Wok_ cookbook: 4 stars!
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Khai Jiao (Thai-Style Omelet)
Thoughts on cooking Khai Jiao (Thai-Style Omelet) from Lopez-Alt’s _The Wok_ cookbook: 3 stars. Also, beware the quantity of eggs listed; I’m pretty sure 8 eggs per omelet is a typo.
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Tiger-Skin Peppers
Thoughts on cooking Tiger-Skin Peppers from Lopez-Alt’s _The Wok_ cookbook: I should’ve used milder chilies 🔥🥵
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Sichuan-Style Blistered Green Beans
Thoughts on cooking Sichuan-Style Blistered Green Beans from Lopez-Alt’s _The Wok_ cookbook. At least 4 stars (some say 5!)
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Soy-Glazed Mushrooms
Thoughts on cooking Soy-Glazed Mushrooms from Lopez-Alt’s _The Wok_ cookbook. 5 star mushrooms!
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Hot and Numbing Spice Blend
I made Hot and Numbing Spice Blend for Lopez-Alt’s Stir-Fried Potatoes with Hot and Numbing Spices. Here’s how it went.
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Stir-Fried New Potatoes with Hot and Numbing Spices
I wrote some thoughts on cooking Stir-Fried New Potatoes with Hot and Numbing Spices from Lopez-Alt’s The Wok cookbook. 4 (maybe 5???) stars! ★★★★☆
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Korean Stir-Fried Shredded Potatoes (Gamjachae Bokkeum)
Some thoughts on cooking Korean Stir-Fried Shredded Potatoes (Gamjachae Bokkeum) from Lopez-Alt’s _The Wok_ cookbook. 3 stars ★★★☆☆. Turns out it’s really hard to beat french fries.
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Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes
Thoughts on making Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes from J. Kenji Lopez-Alt’s _The Wok_ cookbook. A rare miss: 2 stars ★★☆☆☆
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Cantonese-Style Clams in Black Bean Sauce
Thoughts on making Cantonese-Style Clams in Black Bean Sauce from J. Kenji Lopez-Alt’s _The Wok_ cookbook. Good, but left us hungry: 3 stars ★★★☆☆
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Sichuan-Style Fish-Fragrant Eggplant
Thoughts on making Sichuan-Style Fish-Fragrant Eggplant from J. Kenji Lopez-Alt’s _The Wok_ cookbook. The best eggplant I’ve ever had! 5 stars! ★★★★★
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Stir-Fried Eggplant with Sake and Miso
Thoughts on making Stir-Fried Eggplant with Sake and Miso from J. Kenji Lopez-Alt’s _The Wok_ cookbook. Not as good as last week’s, but still good eggplant. 4 stars ★★★★☆
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Slippery Egg with Beef
Thoughts on making Slippery Egg with Beef from J. Kenji Lopez-Alt’s _The Wok_ cookbook. Better than Slippery Egg with Mushrooms, but still mixed ratings: 3–4 stars
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Clams with Garlic, Sake, and Butter
Thoughts on making Clams with Garlic, Sake, and Butter from J. Kenji Lopez-Alt’s _The Wok_ cookbook. As is usual with clam dishes, it was good but we were still hungry: 3 stars ★★★☆☆
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Stir-Fried Kabocha Squash with Sake and Miso
Thoughts on making Stir-Fried Kabocha Squash with Sake and Miso from J. Kenji Lopez-Alt’s _The Wok_ cookbook. It wasn’t good; 1 star ★☆☆☆☆ But maybe it was the kabocha squash???
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Smoky Bok Choy with Garlic Sauce
Thoughts on making Smoky Bok Choy with Garlic Sauce from J. Kenji Lopez-Alt’s _The Wok_ cookbook. Good! 4 stars! ★★★★☆
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Stir-Fried Napa Cabbage with Vinegar and Chiles
Thoughts on making Stir-Fried Napa Cabbage with Vinegar and Chiles from J. Kenji Lopez-Alt’s _The Wok_ cookbook. “Better than regular cabbage;” 4 stars! ★★★★☆