I don’t want to sound like I’ve gotten a big head, but I think I’ve really gotten the hang of cooking with a wok. I’ve made a series of recipes, each of which has turned out pretty well and they’ve all formed something of a pattern. Cut up meat, sprinkle with cornstarch and soy sauce, get some veggies ready, lay out your ingredients and get ready for some fast cooking. Aromatics go in first with peanut oil, then meat, which sears for a minute before getting the stir-fry treatment. After that, include the vegetables, maybe a sauce involving soy sauce or fish sauce you’re already prepared and sometimes add in some sugar and salt at the end. Oh and make sure to get your rice or noodles going when you start prepping, otherwise you’re timing’s going to be way off.
That’s pretty much the deal with the recipe for Stir-Fried Chicken With Carrots & Mushrooms that I got from Stir-Frying To The Sky’s Edge (page 134). The only real difficulty here was julienning the carrots, but that was just slightly more labor intensive than usual. I used a mandolin first and then cut them into smaller matchstick like pieces. In the book, author Grace Young mentions a tool called a Kinpira peeler that I might have to look into if carrots became a regular player in our wok cooking. Overall, this was another good recipe, though I would like to find a few with a bit of a different flavor profile. The meats and vegetables really make the flavors, but the base of garlic or ginger and soy sauce tends to make these things blend together in my memory. Still, those are flavors I enjoy, so it’s not really a bad thing.