The first piece of specialty cookware I remember getting was a wok. It was a gift for my college graduation from a couple of high school pals. The gift even came with a cookbook, Better Homes and Garden “More From Your Wok” (1982). I never did try the recipe for Apple Bread Pudding made in the wok, but I do recall that for some time I harbored an intense wok obsession.
Eventually, I burned the shiny finish off the base ring, and for years the wok sat in my basement because my electric stove (with coil burners) wasn’t much suited to heat a wok to the temperature needed for a super-hot stir-fry.
With the recent upgrade to a gas stove, I took the plunge and purchased two updated woks from Calphalon – one smaller size for weeknights, and a larger one for a crowd (and no shiny base rings required).
Now, I’m reliving my former passion, relishing the Zen simplicity of the stir-fry. This easy recipe for Chicken, Red Pepper and Green Bean Stir-Fry from Epicurious uses a short list of ingredients, most already on hand.
28 minutes ago