[counturl=16]Breath of the Wok.[/counturl]
I tend not to contribute much to discussion here, but I tend to get a lot out of it. Anyway, a comment Frank made comparing RPG design to cooking got me thinking. There are two recipies from this book which have gotten a lot of play time, and I figured I'd share them.
Hopefully this won't mark me forever as a freak who has interests other than gaming...
Anyway, feel free to share any recipes you have, I'm sure there are some great ones out there. A lot of this is actually doable in most dorm setups
![Sick :P](./images/smilies/sick.gif)
For everything you need a wok, preferably ~14 inches. I got mine at an asian grocery for less than $15. Don't get nonsick or any of that bullshit, just stick to the standard steel or iron.
"Open" the wok by stir frying a bunch of chives in about 3 Tbsp vegetable oil, after washing it out with soap. Then never use soap on the wok again.
Always cook at as high of a temperature as you can. Avoid lifting the wok from the heating element. Electric stoves kinda suck for this
![Sad :(](./images/smilies/sadyellow.gif)
So, at risk of turning this into some kind of old-maid recipe swap forum:
My girlfriend loves this one...
Martin Yan's Genghis Khan Beef
1 Tbsp Black soy sauce (this is like the regular stuff but stronger)
1 Tbsp soy sauce
2 &1/2 tsp Cornstarch
12 oz "Lean flank steak" (whatever, just get some steak and trim the fat and connetive tissue) cut into 1/2 inch (I usually do more like 3/4 inch) cubes.
10 Scallions (green onions
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2 Tbsp Hoisin sauce
1 Tsp sesame oil
1 Tsp Chili sambal (this is an indonesian condiment)
1 Tbsp + 1 &1/2 tsp Vegetable oil
3 Tbsp thin sliced garlic (I usually cut the cloves into ~1/8 inch slices)
6 Fresh red Thai chilies, stemmed (I usually use about 8-10, and cut then in half and seed them. They're sometimes dangerously hard to find in the meal, but it gets nice and spicy)
0) Cut up the beef.
1) Combine Soy sauces and corn starch in a bowl, add beef. Marinate for 20 minutes (Until you're done with the rest of the stuff).
2) Cut the first 3 inches of the scallions (from the white tip) off, and save. Sliver the rest (really thin slices, as thin as you can get without it being obnoxious).
3) Combine hoisin, chili sambal, and sesame oil in a bowl.
3.5) Prepare the garlic and chilies if you haven't already.
4) Heat the wok until it is freaking hot. A bead of water should vaporize in under 2 seconds (Its kinda cool watching them skitter around. Same deal as liquid Nitrogen on a table.)
Swirl in the Tbsp of oil and add the beef, spreading it evenly over the surface of the wok. Let it cook undisturbed for 30 seconds, then stir fry until barely browned (1-2 minutes).
Transfer to a plate or bowl.
5) Open the windows and put on the fan for this part, uness you want your roommates to come crying.
Swirl the 1 &1/2 teaspoons oil into thw wok, and add the chillies and garlic. Stir fry until "fragrant," ~15 seconds. Add the white scallion things, and stir fry a minute (or until you're worried that the garlic is burning).
6) Put the beef back in the wok. Add the hoisin mixture. Sir fry until combined/cooked, "about 30 seconds."
Transfer to plate or bowl, garnish with ~1/4 cup slivered scallion.
...
I like the following, even though it has celery. You can cook this as a meal in a dorm fairly easily, your room mates will either love you or hate you, depending on if you give them any...
Mrs. Miu's Stir-Fried Chicken with Cashews
1 lb boneless/skinless chicken breast or thigh, cut into 1-inch cubes.
1 &1/2 tsp Shao Xing rice wine, or dry sherry. Or whatever else you have lying around.
1 tsp + 1 Tbsp vegetable oil.
1 &1/2 tsp cornstarch.
1 &1/4 tsp Soy sauce.
1 tsp ginger juice (this is a bit of a pain, just grate ginger into a bowl and then squeeze out the grated stuff to get the juice).
3/4 tsp Sugar.
3/4 tsp Salt.
1/3 cup Cashews (unsalted)
2 tsp thinly sliced ginger (I peel it, cut it into lengthwise slices, cut perpendicular to that, and then cut into matchsticks Probably more work than is neccesary).
2 cups Diced celery (1/2 to 1 inch slices?)
1/4 cup chicken broth.
0) If the cashews are raw, roast them. The recipe says to do this on a cookie sheet in the oven at 375F for 7-10 minutes, I just do it in a frying pan to keep an eye on them.
If they aren't raw, don't sweat it. It they're salted, omit the 3/4 tsp salt from the marinade.
1) Combine rice wine (or alcohol), 1 tsp oil, cornstarch, soy sauce, ginger juice, sugar, salt, and chicken in a bowl.
1.5) Do the ginger slicing, celery dicing, etc. If you haven't already.
2) Heat wok, swirl 1 tbsp oil in, and add ginger slices. Stir fry 10 seconds. Add chicken mixture and spread evenly over walk, allow to cook undisturbed 1 minute.
Then stir-fry until lightly browned, 1-2 minutes.
3) Add celery and stir-fry 1 minute. Add broth and stir fry 1 minute, or until chicken is just cooked and sauce is slightly thickened.
4) Sprinkle with cashews, serve.
Ya, have fun. If there are any vegitarians pissed at me for posting only MEAT, I'll give ya a veggie recipe too.
If you like these and have the cash, buy the book
![Wink ;)](./images/smilies/wink2.gif)