I’ve been spyin’ woks for a long time. Ever since I started thinking about converting a roasting pan into a skillet and using two burners. (yikes!)
(In the kitchen) size does matter. I mean, 10 inches just. wasn’t. enough. What can I say, I’m hard to please.
So when I spotted this 14-inch American stainless steel copper-core wok, I knew he was the one. The shiny rivets, the strong arm, the cute copper trim. What’s not to love? And I love.
He found his rightful place on the cooktop, and we’ve been making sweet stir-frys ever since.
Do you ever look at the calm oil in the pan and wonder when it’s just right? I sacrifice a small piece of whatever I’m cooking, and wait to hear the sizzle.
It’s always just right.
I give the onions some alone time–just long enough to let them start browning, then I add the green beans.
Green beans are finicky little boogers. They start out so crispy. We would be here all day in the pan if they didn’t have a little help from a lid and a few tablespoons of water. [Read more...]