It’s just so beautiful: shiny, shapely, smooth. It deserved more than an occasional vegetable stir fry or a batch of fried rice, which I’ll admit is the closest I ever get to Asian cooking and I’m not sure anyone would even call those items Asian. Usually to get our fix we visit our local favorite, Bahn’s, which serves the cheapest, freshest, and most delicious Chinese and Vietnamese food. But in an attempt to do justice to my wok, I decided to try this recipe, although I knew I’d have to make some questionable substitutions. Then, of course, I read the accompanying article and the author said they much prefer to use a cast-iron skillet than a wok for more even heat conduction. Bah! But I figured with all those omissions/substitutions, I might as well throw caution to the wind and ignore the skillet suggestion. I was very pleased with the results, though I will say that I’d probably try a different combination of vegetables next time to see if I can incorporate more of our favorites.
