On Aug 4, 8:27*am, blake murphy > wrote:
> 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..)
>
I just wrote what I remembered was on the can. Ja Chai may be a brand
name, I don't know. Sichuan hot pickles are cucumbers, salted/brined,
preserved with chile. They are crunchier and less fermented than
Sichuan preserved vegetable, which I think is usually some kind of
Napa-type cabbage. -aem