This recipe is featured in my new book, The Wok: Recipes and Techniques. Order it here (or wherever you buy cookbooks): www.kenjilopezalt.com
Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez
Here’s Chinese Cooking Demystified’s oyster sauce lo mein video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H1DNsQ5dyy8.html
Here's some stuff from my publisher about The Wok, a book that David Chang has called "one of the best cookbooks of all time.":
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.
Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics―the mechanics of a stir-fry, and how to get smoky wok hei at home―you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
Featuring more than 200 recipes―including simple no-cook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
17 фев 2022
