The one at the top is just grilled cheese … I spread mayo on the bread instead of butter.
The lower one my daughter did garlic bread in her air fryer, butter, garlic, Parmesan, green onion.
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I’ve got chicken marinating for steamed chicken & rice, but in the meantime here are some of my repeats from the blog:
Cantonese white-cut (poached) chicken (so much more than it sounds like: silky chicken, and the ginger scallion sauce is fantastic with everything)
Hainanese chicken and rice (very similar to the above, just more condiments and rice cooked in the chicken broth)
Soy sauce chicken (another easy poached recipe, but a totally different flavor)
Chicken and mushrooms clay pot rice rice (very little hands-on time and very flavorful; I use a small pressure cooker without the weight instead of a clay pot)
Steamed chicken and mushrooms / lily buds (I still haven’t used lily buds but it’s great with dried shiitakes and black fungus)
Curry chicken noodle soup (quick and tasty)
Beef chow fun (better than most takeout; the hardest part is sourcing the fresh noodles)
Singapore mei fun (very forgiving of substitutions)
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Chicken and mushrooms clay pot rice
This is an easy one-por dish with marinated chicken and mushrooms layered over rice and gently cooked together. I used my baby pressure cooker in lieu of the clay pot.
The only mushrooms I had today were dried shiitake so I used more than I otherwise might have.
Two chicken thighs, deboned and cut up, but I kept the bones in the mix as well. Marinated for about an hour with the seasonings, onion, and scallions while the mushrooms rehydrated. Then I added the sliced-up mushrooms and a bit of cornstarch and layered it over the rice.
Cooking liquid for the rice was the mushroom soaking liquid with some chicken bouillon.
I decided to use a mix of sushi rice and quinoa today because I’m trying to use up both.
This was very comforting, as it usually is, but a bit different than previous versions given the components varied, as they also always do.
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They have about 6 different wonton soup recipes on the site, though I have yet to make wontons from scratch because I’ve been stocking some lovely frozen ones from Chinatown.
I used chicken bone broth for the base and adjusted seasonings per the recipe.
Wontons were boiled separately, as were some noodles to make this a more substantial meal.
Finished with scallion greens, a simple and delicious dinner.
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I’ve made this as loaves, burger buns, hot dog rolls, mini buns, stuffed buns, cinnamon rolls,monkey bread… it’s worked well every time. I always have extra cream almost at or past expiration, and it’s nice to have this recipe. I make the dough in the bread machine and then shape and bake in oven.
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November nominations are here:
Whoa! Time is a-flying!
Better get cracking on October 
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BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE - blog
I’m still waiting on the book, so I made this one from the blog (and was reminded why I hate cooking from blogs - so much extraneous stuff!). The goal was to use some of the giant head of Napa cabbage I got in the CSA box. To make this vegan, I used a vegan jerky instead of pork belly, and a vegetarian oyster sauce. Because the jerky didn’t need to be cooked, I was able to skip the step where you brown the pork and jump to stir-frying the recipe. From there, this was made pretty much per the recipe, but I did add extra liquid. It only calls for 1/2 cup, and at the temperatures get with my wok, that amount of liquid vaporizes almost instantly.
This is a very subtle dish. If anything, I had some extra flavors going on from the seasoning in the jerky, but it was still very subtle. Not bad, actually quite pleasant in terms of textures. Adding some chile oil helped spike things up a bit. Not sure I’d make this again as written. It was fine, but I could do a Korean stew that would be more satisfying. As a one-dish meal, this served 2 (barely) with no leftovers.
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Thanks for that review, I have had that recipe on my list for a long time!
Re: cooking off the blog. I tend to download recipes to the Paprika app and then - for stir frys in particular - rewrite them into numbered mises.
I’m with you on this, and when I wrote my favorites list above had actually included how annoying it is to scroll through to the recipe, but then I discovered the “Jump to Recipe” button on the top right by the recipe title and had to eat (well, delete) my words.
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Yeah, the jump button helped. There are still a lot of ads and flashing things. But once I decided to make it, I printed a paper copy. So the annoyance was temporary. Still, the way blogs are formatted and written these days (SEO trumps decent writing, apparently) drives me crazy. I really can’t stand food blogs anymore. A shame, because there used to be good ones.
Hi everyone,
Been following the Cooking board for a while, figured I’d de-lurk because I have a lot of favorites from the WOL blog. These are all on regular rotation for me:
Chicken Wontons- I usually make a double batch and keep them in the freezer.
Xinjiang Lamb Rice
Rice Cakes with Napa Cabbage and Pork
Cantonese Beef Rice Bowls - this is pure comfort food for me (and a good way to use up the ground beef I get in my meat share). I decrease the chicken broth a bit, I find it too soupy with that much.
Coconut Buns - really satisfies my favorite Chinese bakery cravings since there aren’t any in my area
Chicken Pan-Fried Noodles - I usually use fresh Hong Kong noodles instead of dried, and often change the vegetable. One of my husband’s favorite dinners.
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Welcome to the board! Glad you delurked. Thanks for the reminder about the Cantonese Beef Rice Bowls, which I had forgotten about.
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Welcome, and thanks for the links!
I bookmarked a few of those. Time to make some wontons.
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Yeah. My browser does have the Reader option to remove the ad annoyances, but I don’t always remember to use it before I’m annoyed (plus then you have to pick between jumping to the recipe and eliminating the noise).
I’ve made the Vegetable Fried Rice a few times, always use the veggies of my choice … I think it’s pretty flexible. I like it vegetable heavy and I think it tastes better than what I can get from Chinese restaurants. I prefer basmati rice … I rinse it 6 times and cook the day before (China Moon recipe), spread on a half sheet pan, when cool, I refrigerate until next day. This time I used 6 cups of cooked rice and upped the other ingredients. I eliminated bell peppers since my daughter won’t eat them and also no shiitake (I don’t like) … I love other mushrooms but somehow don’t think they go with fried rice.
I scramble the eggs separately in butter, set aside. I also saute the carrots separately, later add celery and frozen peas. Other times my market has been out of bean sprouts so I just skipped but this time they had them. Reading the recipe, for the very first time I learned that you’re supposed to trim the hairy ends of the sprouts … I never knew that but it makes sense. It’s tedious but I did it. I wonder if most Chinese restaurants bother doing this …
Here are my ingredients:
6 cups cooked basmati rice
¾ teaspoon toasted sesame oil, (should be kept refrigerated)
3 teaspoons dark soy sauce
3 teaspoons light soy sauce
¾ teaspoon salt
¾ teaspoon turmeric
1 cup diced onion and shallots
1 cup diced carrots
½ cup small dice celery
1 cup petite frozen peas
1 cup julienned snow peas
5-6 scallions, chopped
3 cups mung bean sprouts, tails trimmed
3 Tablespoons grapeseed oil
4 cloves garlic, use garlic press or minced
½ teaspoon white pepper
2 Tablespoons Shaoxing Wine
3 eggs scrambled lightly in butter
It takes a while to prep all the ingredients but the cooking part is fast. If I’d had good shrimp or chicken breast, I could have added but veggie fried rice is very satisfying to me.
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Looks delicious!!
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I really like julienned snow peas, Woks recipe just cuts into pieces.
Woks recipe for 4 ½ cups of cooked rice only includes
1 green onion, 1 clove of garlic. You wouldn’t even notice such a tiny amount.
Until Woks, I didn’t know there was dark soy sauce and light soy sauce.
It’s really delicious, even when cold straight from fridge. Just the prep takes me a good while.
I gave some to my neighbor and some to my friend, a good eater + 2 pints for him to take to his family. He said it’s the best fried rice he’s ever eaten.
Flattery will get you everywhere.
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Ain’t that the truth!!! Very kind of you to share.
Sometimes my hand gets too hot when cooking with a wok … I’ve seen cooks wearing black gloves on cooking shows.
Does anyone know anything about them?
