I have been participating in Wok Wednesdays for about three months. Wok Wednesdays is a group of bloggers who are stir frying their way through James Beard award winning author Grace Young’s book Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.
So far, every dish has been completely amazing.
Second to my bread baking obsession, this has been a lot of fun.
First you buy a carbon steel or Chinese cast iron wok and give up the idea that stainless steel or nonstick woks are worthwhile. Then you season your wok to give it “wok hay.” Next you start stir frying with your newly seasoned wok, staring at it after every use, taking photos of it to document its maturity….. oh wait, that’s just me (Well, not just me. We had a “post a photo of your wok” event on the Wok Wednesdays Facebook page, so I’m not the only one).
What I LOVE about the group is that Grace Young also provides encouragement and support to all of us newbie wokkers.
This recipe involves “velveting” the chicken to keep it moist. This includes soaking the chicken in egg whites, corn starch, and rice wine, and then simmering it for about a minute prior to stir frying. While I normally avoid boneless skinless chicken breast, when you “velvet” it, the results are amazing.
For more about “velveting” chicken, check out this post.
This stir fry also includes ginger, garlic, soy sauce, chicken broth, red pepper flakes, bell peppers, red onions, and mango, added at the end. It’s seriously good.
Want the recipe? Get the book. Join the Wok Wednesdays group. You won’t regret it!