Food on Fridays: Wok This Way

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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.

When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!

Food on Fridays with Ann

For dinner Wednesday night, I boiled water for spaghetti, reheated sauce, steamed broccoli, and cooked corn, all at the same time. I wanted to saute vegetables for pasta primavera, but every burner was already spoken for. So I ran downstairs to our basement storage shelves and retrieved this:

When my daughter came into the kitchen and saw me stirring vegetables in this giant red contraption, she exclaimed, “What in the world is that?

“A wok.”

“A what?”

“A wok.”

“I’ve never seen it.”

“I know. And I’m an idiot, because this thing is unbelievably useful.”

My husband and I were given this wok as a wedding present 20 years ago. Early in our marriage I used to make stir-fry every other week or so, but when we moved to this house I shoved the wok onto a basement storage shelf and forgot about it. We bought Chinese take-out, instead.

But not anymore.

I’m officially reenlisting the wok for kitchen duty.

My biggest challenge will be to restrain myself from spouting corny variations on song titles and famous phrases containing the words “rock” or “walk.”

But don’t let me stop you. See what you can generate in the comments.

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  • Comments

    1. Oh how I wish we had an electric wok! We have a stove top one, which I love, but it’s nice to have one that doesn’t need yet another burner.

      Thanks for hosting! I shared two recipes, lemon-filled chocolate cupcakes and sourdough bread.

    2. Your spaghetti dinner sounds fit for a king – – (and your lovely family.)
      We regularly use our stove top wok but an electric one would be nice when all burners are busy. We do have an electric steamer we use for vegetables and that does give us an extra burner. (smile)

    3. Thank you for hosting! Have a great holiday weekend!
      <
      Concetta

    4. Hi Ann, I love wok cooking. Of course, I’m usually stirring up some chicken and veggies in a Teriyaki sauce or Sweet and Sour sauce. You know my kids opinions about chicken! But I do have that Indonesian Stir Fry Beef that the family loves. I have used it before on a Food on Friday.
      Haven’t cooked anything new lately. Would you like a picture of our Friday night pizza?
      Just kidding.
      Have a great week,
      Janis

    5. Thanks a lot for hosting and sharing.Its always nice to be here

    6. Hmm….
      If you’ve had it for two decades, maybe it’s a wok of ages?

      Couldn’t help myself!

    7. Gordon Atkinson says:

      Jeanene and I have a cast iron, hand hammered wok that we got in 1985. We LOVE it. It’s good for all kinds of cooking. We don’t just use it for oriental dishes.

    8. Just saw this post – I LOVE woks. I don’t have an electric one though. I use mine on the stove for loads of stuff. It’s just the perfect giant pan!

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