Well, a bit of an early dinnah....surf and turf stir-fry !

My new wok came in, hand forged like a fine Katana sword. Hand hammered high quality steel.

I decided to make a simple, easy meal, except for the noodles . I like reading the properties of Shirataki Noodles , so I got a pack.

I prepared those first, as directions say to rinse them in water a couple of minutes and drain well , then boil them in water for a couple minutes more. They come in a liquid package, the rinsing and boiling gets rid of a particular aroma that comes with the preparations and packaging. In a hot , no oil wok, they sear just right , you can hear a specific squeak sound from them when they are done. Just as the videos tell they would. After searing , I put them in a bowl and got to work.




They are called White Waterfall, for their appearance. They stayed intact well during rinsing and boiling, though I was careful in handling them.

Just as Michael said, I cut the veggies and meats first and let sit to get to room temp, not cold.

Bell peppah, scallions, mushrooms, some gahlic, and bamboo shoots. Sliced shrimps , and some decent Black and Gus steak I had pre cooked just a little.


Many thanks to Michael and SJA for their valuable advise and help ! Because of both of you, I was able to find these sauces . And, to my delight, I actually found the oyster sauce that the Thai chef loves in her cookbook , in comparing brands, she liked what she calls The Lady In the Boat the best. And, I found Hoisin, to take the place of corn starch for thickening binding agent. Thank you SJA !

Not knowing really just how much to add as I cooked, I was careful. I kept remembering the Thai lady in her cookbook saying it's ok to taste your cooking as you go-which I did !


First, after a hot wok with sesame oil coating, I barely seared the shrimps and Black and Gus meat , with some gahlic, then put them aside in a bowl. Next, I quickly cooked the veggies , adding the sauces as I went along.


When those were done, I added the meat back in, seared a wee bit more, then added the Bamboo shoots last, and turned off the heat.

The pics don't show the steam as they sizzled, but they sure cooked fast.

There is a saying, that to try a new recipe on someone else isn't a good idea. But I have been cooking long enough to pretty well see ahead of time if a new dinnah will be a success , just as I see the finished in my art before it is done.

It is delicious, with some leftovers to spare.

I can see many more dinnahs made with this wok, which will surely last me for life.

Hope y'all enjoy a great weekend and meals as well !

You may try a new recipe on me anytime.

Those noodles don't have little segments on them I hope !!

On that Lady in the Boat oyster sauce.......check that sampan closely for hidden weapons !



Other than that it looks great !!

Great food, Sharon.

You Go Girl ! Looking good….nice plate too. A+ on plating and photo

Sharon….what kind of Adult Beverage goes with that….Iam thinking Mia Tai ….

Thank you kindly, Nessy - the Thai lady likes her rice wine with many meals, and a type of Thai specially brewed beer.

I would say you could choose just the right beverage of choice for yours too, maybe also a light rose or white wine, even.

Mai Tai would work too !

N. Lion, I like to cook for appreciate people !

Well now, I cooked the heck out of those white segments , Sir Ken , what is the saying ? It's all protein ... Yes sir, that Sampan was checked and cleared . Nothing in that boat but a yapping dog .... ready for dust off....

I am hitting the road tomorrow morning early, so tonight maybe I'll have some leftovahs !

Excellent post and pics Sharon! . . . you've done well grasshopper!

Looks like I’m having rabbit the next 4 or 5 days.

Sharon, that looks awesome.Might I ask where you got that nice Woc?

.... and all this time I thought you were Irish lol

I would just as soon have that as almost anything.I LOVE rabbit.

Tonight beaver baloney I made back in January. Fried potatoes and onions with sauerkraut.
All I need for the evening.



Mac

Looks yummy mac I’m doing the low carb thing with riced cauliflower.

Thank you, SJA ! I think I'm going to have fun with this style cooking.

M. S. that rabbit looks grand. Love rabbit , don't get to have it near enough. I tried Patrice's cauliflower potato salad , it was great. Tasted just like potato salad . A good low carb substitute that works.

Mac, yours looks good too . Comfort food for cool nights.

Upstate, I ordered the wok from Amazon . There are different types and prices. Mine was decent quality , but not the highest in cost. Around $50. Flat-bottomed, not round. You can use them on any stove that way, and don't need a ring for stability. Mine has the wooden handle on one side, the steel handle on the other side. I needed to make sure it was the hand hammered carbon steel.

Savell, just thinking outside the lane a wee bit

Califlower potato salad who’da thunk.I might have to try the shirataki noodles again haven’t had them in years.

Yes, M. S. , those noodles are very low carb, low glycemic, no glucose spikes in blood sugar, and they , like other pasta, takes on perfectly the taste of whatever you add to them. Just like potatoes . I've never had these noodles before and was pleasantly surprised at how good they are.

Patrice has my salute in her impressive knowledge of health, foods and nutritional products that aid good health .

I don't like cauliflower , but the ways it is prepared discussed here, I can actually like it

We had chili cheese hotdogs. Now how's that for a gourmet meal? lol. Tomorrow I'm smoking a pork butt though, so a little better, lol.

Angela , those chili cheese dogs sound good ! Lots of toppings can go on those, too. Smoked pork, one of my favorites ! Sitting on the porch, smelling the goodies.

I didn't take pictures but we had
Morel fettuccine tonight . Made with sautéed mushrooms garlic, fresh goats milk,parmasean, Asiago, and butter. With boiled asparagus on the side.