Web and app developer. Coffee, beer, and running, in any order.
This past week I made the Cantonese Superior Soy Sauce Noodles (with Bean Sprouts and Scallions) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
Everyone enjoyed these noodles, 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s Chinese American Stir-Fried Lo Mein with Shiitake, Chives, and Charred Cabbage recipe from The Wok cookbook.
It was just okay. 3 stars ★★★☆☆
Thoughts on making J. Kenji Lopez-Alt’s Shanghai-Style Scallion Oil from The Wok cookbook.
The oil was good! The noodles may have been oversauced… 4 stars for the oil ★★★★☆
I made J. Kenji Lopez-Alt’s Cheesy Congee with Bacon, Charred Corn, Scallions, and Cilantro recipe from The Wok.
Congee remains to see a lackluster reception from the family. 3 stars ★★★☆☆