I recently had to re season a friend's wok. Yup, cleaned out all the rust
and recoated it, and did the afternoon procedure seasoning it up right.

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've had it 10
years or so.

"Kswck" > wrote in message
...
>I recently had to re season a friend's wok. Yup, cleaned out all the rust
>and recoated it, and did the afternoon procedure seasoning it up right.
>
> 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've had it 10
> years or so.
>

Anything requiring cooking oil Then just wipe it clean.

Paul

Kswck > wrote:

> I recently had to re season a friend's wok. Yup, cleaned out all the rust
> and recoated it, and did the afternoon procedure seasoning it up right.
>
> 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've had it 10
> years or so.

It doesn't really matter once it's seasoned. Anything with oil in
it. Anything but fish.

-sw

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

"Kswck" > wrote in message
...
>I recently had to re season a friend's wok. Yup, cleaned out all the rust
>and recoated it, and did the afternoon procedure seasoning it up right.
>
> 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've had it 10
> years or so.
>
>

Thank you all.
>

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
** Posted from http://www.teranews.com **

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

aem > wrote:

> They are crunchier and less fermented than
> Sichuan preserved vegetable, which I think is usually some kind of
> Napa-type cabbage.

Mustard roots and stalks. 'zhacai' in Mandarin, which is similar to
what you're calling the non-preserved vegetables. It's often sold
shredded in sturdy plastic bags.

I had a couple pictures of some I bought but I can't find them right
now.

-sw

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