The weather was absolutely gorgeous yesterday, so I just had to be outside. Figured I would try out my new wok from World Market. Picked out some recipes from Fuchsia Dunlop's "Every Grain of Rice" and got to work.
Smoky eggplant with garlic
Broccolini in ginger sauce
Egg and vegetable fried rice with burnt garlic
Fish with black bean and chili
Fired up the small and smoked the eggplant first while I did some prep work inside and made the broccolini. I wanted the ginger sauce to steep for a bit, so I made this item first.
Passed the eggplant on to SWMBO, so she could finish it inside. Recipe called for light soy, Chinkiang vinegar, chili oil, garlic, sesame seeds, and spring onion. I had initially planned to make "fish-fragrant eggplant", but we're not big on fried foods, so I skipped it.
Next up was the fried rice. Bumped up the small to 500°F+. The wok fit like it was made for the small. Groceries included cooked rice, mixed veg, garlic, sesame and canola oils, light soy sauce, and eggs.
Mise en place:
Heated up some oil to "burn" the garlic first. The recipe didn't call for burnt garlic, but I love the flavor, so the recipe was tweaked.
Things moved quickly after that. The veg went in after the garlic was done. Removed all of that from the wok, and poured in the beaten eggs, followed by the rice, soy, and sesame oil. Done!
Moving right along to the fish. Mise en place:
I had salmon filets in the freezer which I needed to use up. Cut them into chunks and marinated in salt and Shaoxing wine for a bit. Fried them up firstto get the skin nice and crispy.
Removed the fish and added the ingredients for the sauce: black bean paste, chili bean paste, garlic, ginger, fish sauce, chili flakes.
Finished! Not the best picture.
Plated shot. Trying to beat the clock because the little man's bath time was coming up, so the plated shot isn't great. Y'all are probably tired of my plates and kitchen counter by now, so I'll try and stage my shots differently in the future.
Dinner was a big hit. Since some items (broccolini, eggplant) were not entirely made on the egg, I was able to fit a couple of more items into the menu for variety. The eggplant and broccolini turned out well, and offered differing textures and flavors to the meal. The fish was really good too - nice and spicy hot. Everyone liked the fried rice as well.
Overall, dinner was a winner. I'm happy with my new wok, although I expect the helper handle to burn off in time (it was a just a wee bit charred by the time I was done cooking).
Thanks for looking!