Crisp tender vegetables searing in a wok, dance like ballerinas executing six o’clock arabesques, grand battements and triple pirouettes. The short exposure to the high heat of the wok render them crunchy and fragrant from the ginger and garlic aromatics they ‘dance’ with. Then, combine the vegetables with paper thin slices of meat and a light glaze or sauce. So, so good! I love how simple and delicious it is. A far cry from dead cooked vegetable dishes. Serve with steamed rice or noodles. My mouth is watering with anticipation for these Chinese dishes I learned to cook when I lived in Asia.
Friday, September 21, 2012
Pecan Chicken – Sister dish to the more famous Cashew Chicken with pecans and wok vegetables, peppers, sugar snap peas and bamboo shoots
Saturday, September 22, 2012
Pork Chao Mian – Noodles crisp on the outside, tender on the inside with pork and wok vegetables in a light glaze served over the noodles
Sunday, September 23, 2012
Beef with Three Color Peppers – Thin sliced beef with red, yellow and green peppers with a glance of heat