Momma’s got a Wok!

20150513_171023My daughter did real well this year for Mother’s Day. She bought me a wok. I admit to being one of the few women who never complain about kitchen gadgets for gifts. I love kitchen items, and I’ve been eyeing woks for a few years. Eons ago, I had an electric one that I got second hand. I used it until the Teflon lining was chipping off into our food.

For the last couple of years, whenever I’m in a cookware store, or the Asian market, or even Walmart, I’m checking out the woks, but I’ve never found one I really “had to have.”

The one the kiddo got me is very nice. She picked it up at Bed Bath and Beyond for about $50 (she gave me the reciept in case I didn’t really want it) and I used it tonight for the first time.20150513_171446

I just made a simple veggie stir fry, just like I make in my deep fry pan, but I have to say, this was much better. I didn’t run out of room, put in as much as I wanted, and what was really great was that I cooked all the veggies at the same time instead of in stages like I normally do with my fry pan. The only thing I added very last was bean sprouts.

I’m a happy momma. This was a great gift!

Stir Fry Recipe

  • 1 small sweet onion
  • 6 large white mushrooms
  • 1 big head broccoli
  • 2 bunches baby bok choy
  • 1 orange sweet pepper
  • 3 rings canned pineapple + 1/4 cup juice
  • 2 cups bean spouts
  • Coconut oil
  • Toasted sesame oil
  • 1 Tblsp beef bullion powder
  • 3 Tblsp low sodium soy sauce
  • 1/4 tsp xanthan gum
  1. Chop up all the veggies into bite-size pieces.
  2. Melt 2-3 Tblsp coconut oil + 2 tsp sesame oil in the wok
  3. Add all veggies except sprouts and “stir fry” for about 10 min until all veggies are tender crisp.
  4. Mix the pineapple juice, soy sauce, bullion, xanthan gum and soy sauce in a cup and pour it over the veggies. Bring to a boil and keep stirring veggies so they’re coated with the slightly thickened sauce.
  5. Add pineapple pieces and sprouts.
  6. Stir all together and serve right away.
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