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Wok Week, grand finale! Tonight was deep frying in the wok: Chongqing-style dry fried chicken (p441) and fried Brussels sprouts with fish sauce, shallots, and chiles (p429). Both a worthy way to finish the week and utterly repeatable recipes.
@kenjilopezalt’s The Wok week, day 5: Pico’s Not-So-Bland Chicken (p80). This was my first time velveting chicken, and the texture turned out great. Can’t wait to do it again!
Wok Week, day 4! Celebrating @kenjilopezalt’s The Wok. Today is Bang Bang Chicken (p569) with a Sichuan smashed cucumber salad (p615). Another one that wasn’t technically cooked in a wok, but was delicious. The “mysterious flavor sauce” on the chicken could go on just about everything. And will.
Wok Week, day 3! Spicy shirataki noodle and cucumber salad (p335). This is a cold dish, so technically no wok was used, but it was still delicious. So good that I didn’t even notice it was shirataki noodles - and I’m not usually a fan of alternative noodles. This sauce will go great with a lot of things.
Wok Week, Night 2: went simple with the Shanghai-style sesame noodles (p323). Simple, but still delicious. You can’t see the chili oil mixture underneath the fresh what noodles, but boy was it there.
Wok Week, night 1! To celebrate @emmapoppin sending me a signed copy of @kenjilopezalt’s The Wok, I’m making recipes from it all this week. Tonight is gong bao ji ding (p64). Made sure all my prep was done in advance and the wok fan was ready to go. First night was a success.

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