Wokking and Walking in 2012

My wok will be 2 years old in April. I am pathetically keeping track, since 2 years is supposed to be the time when an often-used wok is finally seasoned perfectly. Sometimes I get it out, set it on the cooktop, and just look at it. It's getting so wondefully burnished and banged up. And, more importantly, absolutely nothing is sticking to its surface. 

I talked here about wok love and about Grace Young's book, The Breath of a Wok. What I'd add this time around is the following:

• If I'm making an Asian stir fry, I use vegetable or peanut oil. More and more, though, I'm using olive oil and getting very far away from traditional Asian combinations. The "recipe" here is an example.
• I've gotten discouraged a couple times when, just when my wok seemed to be developing the longed-for patina, it all disappeared because of enthusiastic vinegar use, wok cooking naiveté, or other mysterious reasons. My admonishment is Keep Going! The only way to really wreck a wok (say that 5 times fast) is to let it get rusty with standing water or to not use it. Continued use, even if it takes you 5 years, will pay off.
• It's really hard to experience what I'm talking about here if you have an electric cooktop. Woks need raging heat. 

And, wok cooking is a fabulous way to eat more vegetables in one sitting than you ever thought possible. The stir fry here is 80% cabbage, kale and brussel sprouts, with just a handful of cold brown rice thrown in at the end. That description sounds depressing, but it was DELICIOUS. And made my fiber and Vitamin A off-the-charts that day.

I'm starting out the new year realizing I've spend most my energy the past six months caring for others, and not enough caring for myself. Sound familiar, anyone? When I do that, carbs (empty ones, of course) somehow taste so good, show up everywhere, and supplant the vegetables my body really wants. I'm trying to change that, and trying again to move as much as possible, even if it's not the 60 minute workout I want. Wokking and Walking. You'll hear more about it in April, I'm sure, when I throw a little birthday party for the blasted thing.

New Year's Stir Fry
Serves 2. (If you want to serve 4 as a meal, you'll have to do this twice, since an over-filled wok just steams everything.) Thinly slice 1/4 head of green cabbage, a few cups of washed kale leaves (stems removed), and a couple handfuls of washed brussel sprouts. Mince 2 cloves of garlic, thinly slice 2 red Fresno peppers (red Jalapenos), and see if there are any stray bits of meat in your fridge. You can use ham, cooked or uncooked chopped bacon, proscuitto, etc. This is optional, but yummy. Heat your wok over high heat for about 15 seconds, then pour 2 Tb. olive oil in. Add garlic, stir, then add veggies. Fry over high heat for about 4 minutes, moving everything around quite a bit, and add kosher salt to taste. When everything's getting crispy/tender, add 2 handfuls of COLD cooked brown rice (or white rice or bulgar or quinoa or barley), fry for another minutes, then add 1 Tb. of white wine vinegar and fry for another minute. Dump everything into 2 bowls and top with some crumbled feta, if you like. Or a fried egg.

Comments

[beti]

the stir fry looks really good and I just LOVE that bowl :)

[Miss Kris]

Sarah - I, too, have been eating far too many carbs and sugar and not enough vegetables. My body has been feeling so sluggish lately.
I wish I had a cast-iron wok! That stir-fry sounds absolutely delicious but I know Malcolm wouldn't touch it. Do your kids eat it? I may just make it for me for lunch. I won't do separate meals for the kids during dinner, but will do it for lunchtime.

[Meredith]

Your post makes me want to cook with a wok! This dish looks amazing :) I only have one suggestion for you. Olive oil is not suitable for high temperature cooking. Google it and research it some more. I use grapeseed oil which is healthy and meant for high temperature cooking. I also have organic coconut oil on hand for the same reason (and it makes incredible movie popcorn!) Hope this info helps you. :)

[Online Printing Services]

Nice recipe! I'd love to know all the procedure. Is it added with bell peppers?

- James

[mfm]

I think your wok is in love with you too!

[Em]

I've got my brown rice chilling in the frig and my roasted veggies cooling on the stove to pack for lunches tomorrow. No wok and working with an electric stove/oven, but still feeling like I'm doing something awesome by having rice and veggies prepared for tomorrow after working a full day and still have plans for some school reading tonight. Did this veggie rice thing last week and threw some scraps of turkey in - yum! Keep posting - the inspiration is working! xo

[molly]

you and me both, on the wok-love. we've been going strong, now, about 5 years (my wok and i), and i hear you on the all of it. eggs are what do my patina in every time, but yes, carry on, perserverance, all worth it...

do you know how to build that finish back up, lickety-split? i discovered this a few years back, and it works every time.

deep fry.

i kid you not. we usually do up a batch of fritters (these: http://www.remedialeating.com/2009/06/honestly.html) -- very chinese, right? but that hot bubbling oil puts a nice, burnished black shine RIGHT back on my beloved wok. not exactly in the spirit of wokking and walking, i know, but once or twice a year, which is about all it's needed, it is such a mercy.

be well, sarah. and i'll take all the W+W posts you can manage.

[Julie]

Hi Sarah, I love all of your intents for the new year. Commitments like seasoning a wok and taking walks make us better women. Simple things and good. I am so glad your mom tuned me in to your writing. I am looking forward to 2012 with your thoughts.
Best to you,
Julie Bredy

[Kendra]

This inspires me to drag out my wok – which always gets forgotten, buried at the bottom of my collection of pots!

[Grace Young]

Sarah, What a kick to discover your post today and then to have the bigger delight of reading your earlier post "We Are Dating." I'm thrilled that unbeknownst to me I'm the yenta to introduce you to your wok. The photo of your wok with the noodles tells me the marriage is working out quite well. The wok certainly has a handsome patina. I hope you have "Stir-Frying to the Sky's Edge" as it addresses a few tips like the wok facial that are not in Breath. I would agree with Meredith that olive oil is not suited for stir-frying. I prefer a high-smoking point oil like peanut, grapeseed or canola for high heat stir-frying. You can use extra light olive oil for stir-frying as it has a higher smoking point than extra-virgin but I still prefer peanut. I look forward to reading about your relationship with your wok as it evolves and matures.

[Sarah MK]

Julie, my mom has been talking nonstop about YOUR blog. I'm looking forward to checking it out. Praise from her is high praise, indeed. Thanks for showing up here.

Grace, how wonderful that you got to hear how your expertise has affected my life! And all for the good, of course. Thanks for the oil tips. I actually knew that, but am just an olive oil freak, low smoke point and molecules breaking down or not! I will try returning from my wayward ways. I just bought my sister a wok and am the evangelist for how it will change her life. I have yet to season one for someone else, which seems like one of the best gifts in the world. All the best to you.

[Somerset wedding gal]

Sorry if this is a stupid question, but what does a wok being "seasoned" mean exactly?

[Gayle]

Wok; flat bottomed or not? Is a wok ring required, recommended, don't worry bout it?

Amazon has Joyce Chen, I would LOVE to buy the right one.

Thanks
Gayle

[Ai]

Great blog! I'm saving your link to my cooking blog, so I never lose it!