Polar Vortex Stir-Fry

1004929_789137644446041_578520315_nHere’s the first polar vortex stir-fry shot ever: Chinese Trinidadian Chicken with Mango Chutney stir-fried by Wok Wednesdays member Rob Baas, in Kentucky, where it’s 6 degrees with a wind chill of minus 15 degrees. Notice the snow in the background! Thank God the stir-fry time is only 3 1/2 mins!

For those of you not familiar with Wok Wednesdays, it’s an online cooking group that’s been stir-frying their way through “Stir-Frying to the Sky’s Edge” since the spring of 2012. We stir-fry one recipe every other Wednesday. The majority of the discussion and posts are on the Wok Wednesdays Facebook page. There are stir-fry newbies, advanced wokkers from all over the globe sharing their knowledge and questions and I try to check in as much as possible. This Wednesday the recipe is Chinese Trinidadian Chicken with Mango Chutney. To see the recipe schedule go to the Wok Wednesdays site.

2 thoughts on “Polar Vortex Stir-Fry

  1. Grace,
    Do you recommend one wok for cooking with heat and another for steaming? I don’t want the steaming to damage the patina on my wok. Any ideas? Thanks

    Chris

  2. Chris, Old-fashioned cooks typically have one wok they use for stir-frying, pan-frying, deep-frying, braising, and a second wok for steaming, boiling, and poaching. Once a wok has a sturdy patina you can use it for everything, but for a new wok it’s a good idea not to use your wok as a steamer. The patina will dissolve on a new wok.

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