Take a Wok

Soundtrack for this post: https://www.youtube.com/watch?v=4YKcGGO2Ljc

            Back home for Winter Break and the cooking continues! Tonight I made my family Stir Fry with two different sauces. I was particularly excited to use my Mom’s wok since I don’t own one and they make you feel incredibly legit. I also could’ve been excited about using a rice-cooker but since I don’t actually know how ours works, Mom did it for me.

Yum! 

            Moosewood doesn’t so much have a stir-fry recipe as it has a list of suggestions and guidelines. I made mine with broccoli, carrots, bell pepper, onion, and bean sprouts. Moosewood recommended additionally using any combo of cauliflower, cabbage, mushrooms, zucchini, and spinach. I would recommend using more vegetables than you'd initially think you'll need because once you add the sauce you want as much surface area as possible. I didn’t quite achieve this, so the overall dish was a bit overly saucy.

I'm really getting a lot of use from
these nerdy Gordon Ramsay memes...

            Speaking of sauciness, I made Moosewood’s Basic Stir Fry Sauce—which gets poured right onto the veggies while they’re still in the wok—and Orange Ginger Sauce, which you could put on the side. You’re supposed to put ¼ cup of soy sauce into these sauces (each). As I quickly learned, this was way too much. Both were rather salty and overpowering. It wasn’t bad; I think a lighter version of both would’ve been pretty good. But both just were too much and took away from the vegetables. Also freaking grated ginger is the worst and the smell will never ever go away. So I think I definitely need a bit more practice with Stir Fry, especially with sauce ratios.

            More recipes coming up soon as I continue to force my family to eat my food as a sign of support!