My Old Friend

Growing up my family had a non-stick electric wok. While we would occasionally have a meal from it, I really don’t recall it being used much. As I grew into my late teens and would occasionally make dinner, the wok became one of my go to appliances.

It was just so easy. Cut up some chicken, add a few veggies, a little bit of sauce and serve over white rice. Very rarely did I follow a recipe, preferring to make it up as I went. Sometimes I’d throw in some water chestnuts. Sometimes chow mein noodles. It really depended on what was in the house at the time.

After I married and rented a U-Haul to drive a truckload of furniture and other assorted items across the country to my new home, my mom gave me the wok. I had used it as much or more than she had, so it wasn’t too tough for her to part with it. I was very happy to see my old friend and it quickly found plenty of use in its new home.

Lately, though, I have sought out quite a bit of recipes to make for the blog and have not used the wok. In fact, when I decided to make stir fry for this post, I left it up in cupboard and pulled out my stainless steel wok pan and used that instead. I’m not sure why I didn’t pull it out. Maybe it was the loose electrical cord. Maybe because it never gave the contents a good sear. I’ll have to pull out my old friend soon and give it a go. I’ll tell you when I do.

This stir fry harkens back to my old stir-fry ways as it only contained ingredients that were already on hand.

This stir fry was in some ways yet another attempt to use up things in the house. Other than the pearl onions, pineapple and water chestnuts, everything else was either already opened or excess from other recipes.

For this stir fry I decided to chop everything so it was no longer than my fingertip.

Cook the chicken first. I used some peanut oil and a small amount of hot sesame oil. Don’t add too much in the way of darker sauces until the you can tell the chicken is cooked through. It is awfully hard to see that telltale pink if it is already lathered in brown sauce.

Next add the garlic, peppers and onions and fry until they are just turning soft.

The water chestnuts. Cook for an additonal couple of minutes.

Add the sauce (some stir fry sauce, a little hot chili paste and some mirin wine) and lastly the pineapple.

I had a few chow mein noodles that I sprinkled on at the end for some crunch. Serve over rice.

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Categories: Chicken, Chinese, Fried, Fruit, kosher, Low Carb, Main Dish, Recipes, Vegetable, Wine

Author:The Ranting Chef

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7 Comments on “My Old Friend”

  1. bamboogirl
    August 19, 2012 at 11:32 am #

    That looks nice!


  2. August 19, 2012 at 1:11 pm #

    I love the use of a Wok and stir frying. I have a Spicy Moroccan chickpeas I do in a wok that is FABULOUS. I’d love to give you the post sometime to share. Let me know ..YUM!!


  3. fingknitcoolgal
    August 19, 2012 at 4:40 pm #

    Looks yum! I love stir-fry too (^^£


  4. August 21, 2012 at 2:13 pm #

    Everything trendy gets old. And suddenly chicken chow mein seems almost new again.


  5. August 22, 2012 at 2:49 am #

    I remember the electric wok, trying to clean it was never fun. And then when the non-stick started to flake off, we never knew that stuff was bad for us.
    Suddenly I have the urge to go to Goodwill and look for one… but then I remember I don’t need another “thing” taking up extra space in my closet.


  6. jetr1
    October 2, 2012 at 8:04 pm #

    We have a wok which was kinda scraped up, but it still is usable. I wish we(he) used it more. One wok cooking. How delightful


  7. January 15, 2013 at 10:20 pm #

    looks delicious and beautiful 😀


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