Rockin’ and Wokin’ Around the Christmas Tree

This Christmas my husband bought me a Joyce-Chen-carbon-steel-14inch-flat-bottomed-wok-with-wooden-handles-and-utensils. When he asked what was on my Christmas wish-list, this rattled off my tongue almost as fast as Ralphie and his “official Red Ryder, carbine action, two-hundred shot, range model air rifle, with a compass in the stock and this thing that tells time”.  

Of course, being the thorough researcher that my husband is, he also presented me with the ultimate guide and cookbook to go along: The Breath of a Wok by Grace Young and Alan Richardson. Simply WOW. Gifts to make a dietitian swoon.

Thus, we are spending our 12 days of Christmas carefully seasoning and slowly unlocking the secrets to wok cuisine. It has been a delight, as well as a great start to the 2023 year, filled with lots of fresh vegetables and new adventures in cooking. We wish you your own culinary adventures this coming year! Here are a few ideas for your inspiration.  ~ Megan

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For tips on various seasoning methods and some wok history, I highly recommend the book mentioned above. Here we are doing a first seasoning with high-temperature oil and green onions (that get thrown away) for flavoring. Our first couple dishes were a take on kung pao chicken (using tofu) and lemony scallops and noodles. Yum! 

Kung Pao Tofu
- adapted from The Breath of a Wok

1 lb extra firm tofu, cut into bite-sized cubes
4 tsp soy sauce (preferably reduced-sodium)
1 tsp plus 1 T rice wine vinegar (or sherry)
2 tsp cornstarch
1/2 tsp sugar
2 T chicken or vegetable broth
3/4 cup shelled, raw peanuts (or sub in cashews)
2 T vegetable oil (high temp)
2 T minced garlic (finally a recipe with adequate garlic!)
2 T minced ginger
2 dried red chilies, split lengthwise
1 large bell pepper, cut into strips
2 cups broccoli florets
1/4 cup scallions, cut diagonally 

Heat oven to 375 degrees F and roast peanuts for 7-10 minutes or until golden. Set aside. 

Combine 2 tsp soy sauce, 1 tsp rice vinegar, the cornstarch and sugar. Pour over tofu cubes. In a separate small bowl, combine the remaining sauce ingredients: broth, 1 T rice vinegar and 2 tsp soy sauce.  

Have all your ingredients ready to go, then heat your wok over medium-high heat. Once hot, swirl in 1 T oil and stir fry the garlic, ginger and chilis for about 20 seconds. 

Add the second tablespoon of oil and then the broccoli.  Stir fry for a couple minutes, followed by the bell pepper for another 1-2 minutes and then add the tofu with the sauce. Cook until the broccoli is to desired tenderness and the tofu is heated through.

​Add the peanuts and scallions and stir-fry for another 30 seconds. 

Make 4 dinner servings. 

Lemony Scallops & Noodles
- adapted from the Joyce Chen wok recipe booklet 

1 lemon, zested and juiced 
3 T soy sauce (preferably reduced-sodium) 
3 T brown sugar
1 T cornstarch
1 T water or broth
2 cloves garlic, minced
2 T vegetable oil (high temp)
3 green onions, cut diagonally 
1/2 cup bell pepper strips 
8 oz fresh mushrooms, washed & sliced
4 oz fresh snow or snap peas, trimmed
1 pound frozen scallops 
Noodles for 4, cooked per package instructions 
Sriracha or chili paste, to taste 

Combine lemon juice, soy sauce, brown sugar, cornstarch, water/broth and garlic, stirring until well-incorporated. Pour over cooked noodles and let marinate. 

Meanwhile, heat wok over medium-high heat. Add oil right when ready to stir-fry, followed by green onions, bell pepper and lemon peel. Stir constantly for 1-2 minutes.

​Then add the scallops (still frozen), mushrooms and snow peas. Stir fry for another 3-4 minutes or until scallops are just cooked through (still tender!) and snow peas are bright green. 

Add lemon noodles to the wok and toss over medium-high heat to distribute flavor and activate cornstarch thickening. Add srirach or chili paste to taste. Enjoy!

Makes 4 dinner servings.