On Sun, 3 Aug 2008 17:34:41 -0700 (PDT), aem wrote:

> On Aug 3, 4:14*pm, "Kswck" > wrote:
>> ....
>> My question is: *What is the best foods to cook in it initially? My wok is
>> black-I just do not remember what I did originally to it-
>
> I don't think it matters, but maybe you'd do best by doing only
> vegetable stirfries for the first couple of uses. Nothing there that
> can possibly stick, and avoids cornstarch-coated meat or chicken. How
> about bean sprouts?
>
> 1 lb. bean sprouts, rinsed and drained
> 3 garlic cloves, finely chopped
> 2 scallions, in 1" shreds
> vegetable oil and lard
> 2 TB rinsed, drained and chopped Sichuan Ja Chai hot pickles
> (canned)*
> chicken stock
> cornstarch slurry
>
> Heat 3 TB oil and 1 TB lard (or bacon grease) over high heat. Stir
> fry garlic and hot pickles for 30 seconds. Add scallions and
> sprouts. Reduce heat slightly, sprinkle with salt and stirfry for
> about 90 seconds. Add 2 to 4 TB of chicken stock or water and cook
> another 30 seconds. Check amount of liquid and thicken with
> cornstarch if desired.
>
> * Omit the hot pickles if you don't have them, but make a note to
> look for them when you next go to an asian market. They're canned,
> preserved in salt and pickled with ground chili. Rinse lightly before
> using. They add a tasty piquant element that really elevates a simple
> dish like this. -aem

aem, i'm not sure what you're referring to with the Sichuan Ja Chai hot
pickles. does this map to szechuan preserved vegetable? or is it a
cabbage or cucumber preparation? (my friend google didn't turn up much.)

your pal,
blake
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