As my list of completed The Wok recipes has grown longer, I felt that tracking against the table of contents might be a better way to handle what I’ve made and what remains.
I will use this post as the base Cook the Book: The Wok page moving forward. To reiterate:
I received J. Kenji Lopez-Alt's The Wok for Christmas and am working my way through it. I thought it'd be fun to keep a log of the recipes and how they went.
Here are the recipes, as shown in the tables of contents:
- The Science of Stir-Fries
- Basic Stir-Fry Marinade for Any Meat
- How to Stir-Fry Chicken
- Chinese American Kung Pao Chicken
- Gong Bao Ji Ding
- Chicken with Basil, Chiles, and Fish Sauce
- Basic Velveting
- Sweet and Sour Chicken or Pork
- Velvet Chicken with Snap Peas and Lemon-Ginger Sauce
- Pico’s Not-So-Bland Chicken
- Shredded Chicken with Pickled Chiles and Carrots
- How to Stir-Fry Pork
- How to Stir-Fry Beef and Lamb
- How to Stir-Fry Seafood
- Stir-Fried Fish with Wood Ear, Celery, and Oyster Sauce
- Stir-Fried Fish with Ginger and Scallions
- Brined Shrimp for Stir-Fries
- Peel-and-Eat Shrimp with Garlic, Scallions, and Chiles
- Kung Pao Shrimp
- Shrimp- or Fish-Stuffed Chiles in Black Bean Sauce
- Cantonese-Style Clams in Black Bean Sauce
- Clams with Garlic, Sake, and Butter
- How to Stir-Fry Eggs, Tofu, and Vegetables
- Slippery Egg with Beef
- Slippery Egg with Mushrooms
- Shrimp or Tofu with Lobster Sauce
- Creamy Layered Scrambled Eggs (Whampoa Eggs)
- Home-Style Tomato and Scrambled Eggs
- Khai Jiao (Thai-Style Omelet)
- Spring Vegetables with Olives and Sichuan Peppercorns
- Stir-Fried Corn and Mushrooms with Hot Peppers and Soy Butter
- Tiger-Skin Peppers
- Sichuan-Style Blistered Green Beans
- Soy-Glazed Mushrooms
- Stir-Fried New Potatoes with Hot and Numbing Spices
- Korean Stir-Fried Shredded Potatoes (Gamjachae Bokkeum)
- Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes
- Sichuan-Style Fish-Fragrant Eggplant
- Stir-Fried Eggplant with Sake and Miso
- Stir-Fried Kabocha Squash with Sake and Miso
- Smoky Bok Choy with Garlic Sauce
- Stir-Fried Napa Cabbage with Vinegar and Chiles
- Chinese Broccoli with Oyster Sauce
- Pad Khana Bacon Krop (Thai-Style Stir-Fried Chinese Broccoli with Oyster Sauce and Bacon)
- Snow Pea Shoots with Lobster Sauce (with or without Crabmeat)
- San Choi Bao
- Gireum Tteobokki (Stir-Fried Korean Rice Cakes and Korean Chile Paste)
- Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables
- Rice
- Rice Bowls
- Tamago-Kake Gohan
- Homemade Concentrated Mentsuyu (Soy-Dashi-Mirin Mix)
- Oyakodon
- Gyudon
- Katsudon
- Sanshoku Don (Three-Color Rice Bowls)
- Miso-Glazed Broiled Black Cod or Salmon
- Nasu Dengaku (Broiled Miso Eggplant)
- Bibimbap
- Jook, Congee, and Other Names for Rice Porridge
- Basic Congee
- Thai-Style Jok with Pork Meatballs
- Cheesy Congee with Bacon, Charred Corn, Scallions, and Cilantro
- Congee with Wilted Lettuce and Mushrooms
- Dakjuk (Korean-Style Congee with Chicken and Vegetables)
- Congee with Pumpkin and Pine Nuts
- Mushroom and Spring Vegetable Congee
- Congee with Shrimp, Saffron, and Spanish Chorizo
- Fried Rice
- Rice Bowls
- Noodles
- Hot Dressed Noodles and Pasta
- Umami Oil (“XO Pepperoni Sauce”)
- Burnt Garlic Sesame and Chile Oil
- Shanghai-Style Scallion Oil
- Sichuan Málà (Hot and Numbing) Chile Oil
- Dan Dan Noodles
- Shanghai-Style Sesame Noodles (Ma Jiang Miàn)
- Noodles with Thai Basil and Peanut Pesto
- Zhajiang Miàn (Beijing “Fried Sauce” Noodles)
- San Francisco-Style Vietnamese American Garlic Noodles
- Cold Dressed Noodles
- Stir-Fried Noodles
- Chinese American Stir-Fried Lo Mein with Shiitake, Chives, and Charred Cabbage
- Chinese-Style Lo Mein with Oyster Sauce, Lettuce, and Butter
- Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce
- Yakisoba (Japanese Fried Noodles)
- Crispy Chow Mein Noodle Cake with Toppings (Liang Miàn Huang)
- Cantonese Superior Soy Sauce Noodles (with Bean Sprouts and Scallions)
- Chow Mein with Beef and Peppers
- Beef Chow Fun on a Home Burner
- Pad See Ew with Chicken
- Pad Thai
- Ants Climbing Trees (Sichuan Cellophane Noodles with Pork and Chiles)
- Hot Dressed Noodles and Pasta
- Frying
- Panfrying in a Wok
- Kimchi or Sauerkraut Buchimgae (Korean-Style Pancakes)
- Haemul Pajeon (Korean-Style Seafood and Scallion Pancakes)
- Chinese-Style Scallion Pancakes
- Cheesy Scallion Pancakes
- Scallion Pancake Breakfast Sandwiches
- Panfried “Garlic Knot” Pancakes
- Easy Tortilla “Jian Bing”
- Pork and Shrimp Dumplings
- Japanese-Style Pork and Cabbage Gyoza Filling for Dumplings
- My Mom’s Beef and Vegetable Filling for Dumplings
- Vegetarian Eggplant, Mushroom, and Carrot Filling for Dumplings
- Deep Frying in a Wok
- Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles
- Fried Broccoli with Honey and Balsamic Vinegar
- Fried Shishito Peppers
- Crispy Fried Pork Belly
- Sichuan Dry-Fried Beef
- Nua Kem (Thai-Style Beef Jerky)
- Jaew
- Chongqing-Style Dry-Fried Chicken
- Chicken Karaage (Japanese-Style Fried Chicken with Soy, Sake, and Ginger Marinade)
- Agedashi Tofu (Fried Tofu with Soy-Dashi)
- Cantonese Pepper and Salty Shrimp
- Málà Salt and Pepper Chicken Wings
- Cantonese Stir-Fried Lobster with Ginger and Scallions
- Extra-Crispy Korean Fried Chicken
- Japanese Katsu
- Korokke (Japanese Potato Croquettes)
- Tempura Vegetables or Seafood
- Tempura Sauerkraut and Onions
- Crispy-and-Saucy Recipes, the Chinese American Way
- General Tso’s Chicken
- California-Style Orange Chicken
- Sesame Chicken
- Springfield-Style Cashew Chicken
- Orange Peel Beef, By Way of Sichuan and Old New York
- Simple Panfried Tofu with Soy-Garlic Sauce
- Panfried Tofu with Garlic and Black Bean Sauce
- Korean-Style Spicy Braised Tofu (Dubu Jorim)
- Shrimp-Stuffed Fried Tofu
- Crispy Fried Tofu with Broccoli and Garlic Sauce
- Panfrying in a Wok
- Simmering and Braising
- Basic Dashi
- Tsukudani from Spent Kombu
- Homemade Furikake from Spent Katsuobushi
- Miso Soup
- Simmered Daikon Radish (Daikon no Nimono)
- Simmered Kabocha Squash (Kabocha no Nimono)
- Simmered Greens with Soy Dashi and Katsuobushi (Ohitashi)
- Japanese Beef and Potato Stew (Nikujaga)
- Ajitsuke Tamago
- Katsuobushi Deviled Eggs
- Korean Soft Tofu and Kimchi Soup (Kimchi Soondubu Jjigae)
- Spicy Korean Rice Cake Stew (Gungmul Tteokbokki) with Kimchi
- Korean Rice Cake Curry Stew
- Everyday Chicken and Ginger Stock
- Chicken and Ginger Soup with Rice Cakes
- Egg Drop Soup
- Hot and Sour Soup
- Superior Stock
- Zha Cai Rousi Miàn (Sichuan Pork and Pickle Soup)
- The Best Wonton Soup
- Sichuan-Style Hot and Sour Wontons (Suanla Chaoshou)
- Asparagus and Tofu Salad with Málà Chile Oil Vinaigrette
- Perfectly Poached Chicken Breasts
- Fragrant Scallion-Ginger Oil
- Poached Chicken and Cabbage Salad with Cashews and Miso Dressing
- Bang Bang Chicken
- Spicy Chicken and Banana Blossom (or Cabbage) Salad with Fried Shallots, Garlic, and Lemongrass
- Red Curry with Mushrooms, Pumpkin, and Tofu
- Thai-Style Tofu with Green Beans and Red Curry Paste (Pad Prik King)
- Mussels and Rice Noodles in Green Curry Broth
- Green Curry Sausage Meatballs
- Northern Thai-Style Khao Soi (Curry Chicken and Noodle Soup)
- 20-Minute Chicken Red Curry Noodle Soup
- Simple Thai Hot and Sour Soup with Shrimp (Tom Yam Kung)
- Mapo Tofu
- My Mom’s Japanese-Style Mapo Tofu
- Water-Boiled Beef
- Sichuan-Style Fish Poached in Chile Broth (Shui Zhu Yu)
- Vietnamese Fish Braised in Fish Sauce Caramel
- Red Braised Pork Belly (Hong Shao Rou)
- Taiwanese Braised Short Rib Noodle Soup (Hong Shao Rou Miàn)
- Simple, No-Cook Sides
- Leftover Vegetable Salad with Soy-Dashi Dressing
- Sichuan Smashed Cucumber Salad
- Cucumber and Dill Salad with Yogurt and Chile Oil
- Sweet and Spicy Miso Dip for Vegetables
- Honey Mustard-Miso Dip for Vegetables
- Miso-Yogurt Ranch Dip for Vegetables
- Som Tam
- Mixed Greens with Savory Sesame-Ginger Vinaigrette
- Hiyayakko (Japanese Cold Dressed Tofu with Soy Sauce and Ginger)
- Japanese Side Salad with Carrot and Ginger Dressing