On Mon, 4 Aug 2008 13:58:33 -0700 (PDT), aem wrote:

> 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

o.k. i have a jar of 'pickled cucumber with chili in soy sauce,' and they
are quite peppy. (the slices are about the size of a dime, but thicker.)
never thought to use them in a stir-fry though.

your pal,
blake