Comments for The Woks of Life

Comment on Pork Ribs with Black Bean Sauce by Zeno Hao

Zeno Hao — Tue, 13 Jun 2023 07:06:03 +0000

This is an awesome recipe, tastes awesome and I love the black beans. This recipe was my first time using them, and I’m very happy I bought a bag!

Comment on Chinese Tomato Egg Stir-fry by Caroline

Caroline — Tue, 13 Jun 2023 06:49:34 +0000

Tastes like home, delicious! Plenty for 2 servings, looking forward to the leftovers.

Comment on Chinese Tea Eggs by Hyok Kim

Hyok Kim — Tue, 13 Jun 2023 06:20:26 +0000

In reply to Judy. Can I use matcha?

Comment on Chinese Tea Eggs by Hyok Kim

Hyok Kim — Tue, 13 Jun 2023 06:14:37 +0000

In reply to Nikki. I don't like them re-heated, make them too dry. I like them eating with hot rice.

Comment on Our Favorite Carrot Cake Recipe by K Q

K Q — Tue, 13 Jun 2023 05:15:10 +0000

Hi Kaitlin, any suggestions on substituting some or all of the flour for whole wheat flour? Thanks so much!

Comment on Spicy Bamboo Shoot Salad by George Anschutz

George Anschutz — Tue, 13 Jun 2023 04:35:35 +0000

I forgot to mention I followed the other measurements closely. I always go by taste, so I usually add a little more of this or that, but in this case the “dressing” was perfect.

Comment on 40 Garlic Chicken with an Asian Twist by Moshe Feder

Moshe Feder — Tue, 13 Jun 2023 04:26:41 +0000

Sarah, my GF and I love garlic, and when we had the classic version of this dish at the Stinking Rose restaurant in San Francisco many years ago, we had the very same reaction you did: “Where’s the garlic flavor?”

I’ll certainly try your Asian version, but what I’d really like is a chicken dish with all the intense garlic flavor that the name “40 Garlic Chicken” seems to promise.

[P.S. — It was wonderful meeting you and your family at the library in Flushing!]

Comment on Turnip Cake (Chinese Lo Bak Go) by Jim

Jim — Tue, 13 Jun 2023 04:16:21 +0000

In reply to Bill.

Bill,

Thanks for the great information. I did put the turnip cake back in the steamer for another 40 minutes. It helped with the stickiness. I’ll pay closer attention to the amount of liquid on the next batch. And thanks for the insight on the Korean daikon. I’ll look for it the next time I’m at the market.

BTW……………I have really enjoyed reading the cookbook! Great work!

Jim

Comment on Spicy Bamboo Shoot Salad by George Anschutz

George Anschutz — Tue, 13 Jun 2023 03:18:44 +0000

I used this recipe as a blueprint. Instead of cilantro, I used green onion and mint, both which I have in the garden. I’m near an Asian grocery, but I’ve never seen bamboo shoots in that kind of package so I used the stuff in the can. I didn’t notice any metallic flavor after the quick boil. I didn’t have the gumption to grind Sichuan peppercorns this evening, so I used sambal oelek, my all-time favorite hot sauce. So, I didn’t really follow the recipe, but it gave me a great idea and the result was delicious!

Comment on Cold Noodles with Shredded Chicken by Bill

Bill — Tue, 13 Jun 2023 02:53:11 +0000

In reply to Miranda. Hi Miranda, could it be that your chicken was cold? That affects the cooking tome for sure.