Hey Wokkers! Are you tired of wokking and walking in dreary aprons and stained shirts and blouses with peter pan collars? To commemorate the 2nd anniversary of Wok Wednesdays we have a limited edition special WOK WEDNESDAYS all cotton tee shirt designed by my friend Linda Franklin, illustrator and author of books on kitchen antiques. Hanes made the actual shirts of 100% cotton, and a great online printer printed them. (We bet they kept a sample!) These tees are in a “unisex” style – crew neck, short sleeves, no frills, no wok-beaters (you know, sleeveless), no sheer. Black with white art and lettering. Sizes: S, M, L, and a few XL. Shirts come with washing instructions … ie. like most cotton, these may shrink a little if you put them in the dryer. They are at an auspicious price of $18.88 each which includes first class shipping. Eight is a very lucky wokky Chinese number. In Chinese, the word for 8 is a homonym for prosperity. That’s why many Chinese restaurants’ phone numbers end in 888! Three eights is extra good fortune! We have a limited number of these one-of-a- kind wokkerific tee shirts so place your lucky Wok Wednesdays tee shirts order now with Linda Franklin at firstname.lastname@example.org. Please put WOK TEE SHIRT in the subject line of your email. Sorry we can’t do returns.
Chinatown in New York City has gorgeous fuzzy melons. Today, on Mott Street between Grand and Hester I spotted several outdoor vegetable stands featuring them. You can buy fuzzy melon throughout the year but it’s only in the summer months that you’ll actually see melons with the white, prickly hairs a sign that they’ve just been harvested. In the photo (above) take a close look at the melon second from the right and you’ll see the white fuzz towards the backside. The vegetable is in its prime. People are thrown by the name melon, expecting it to be a fruit but it’s more similar to summer squash. Fuzzy melon has a mild, sweet flavor and is popular in soups and braises. For me, it’s Cantonese comfort food. When we were little Mama loved to halve them, remove a little of the flesh and stuff them with ground pork, shrimp, shiitake mushrooms, and then gently simmer them with some chicken broth.
If you want to enjoy a fabulous stir-fry, next week, Wok Wednesdays is firing up their woks for Stir-Fried Fuzzy Melon with Ginger Pork from “Stir-Frying to the SKy’s Edge.” No matter how you cook it, don’t forget the skin must be peeled as the prickly fuzz is very unpleasant to bite into.