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Entries tagged with 'woks'

Simple Pork and Scallion Dumplings

Serious Eats J. Kenji López-Alt 10 comments

Learn about the basics of bamboo steamers here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife.... More

Seriously Asian: The Function of Cornstarch

Serious Eats Chichi Wang 18 comments

Principles of Stir-Fry, Part Three [Flickr: velostricken] Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » All Seriously Asian coverage » A good stir-fry is an exercise in organization and timing. Like all orchestrated events, the... More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

Dinner Tonight: Warm Salad of Shrimp, Zucchini, and Chili

Serious Eats Blake Royer 3 comments

Using a wok when preparing this recipe will make all the difference, especially if it's the real carbon steel kind that can take any heat. Mine was smoking like crazy. A big non-stick skillet will work fine, but it's harder... More

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