Wok On!
They're not just for Chinese food. Here are three tasty tapas recipes, and links to three other winning dishes I've made lately. Plus, a new trick with bread.
Our spanking new wok arrived on the doorstep the other day, and boy is it a beauty. Its interior is a shimmering, inky midnight blue, like a night sky in the desert, only without stars.
Well, I take that back, because in fact the stars are the delicacies already coming out of it, and I say this having used it only a few times thus far, once for a Spicy Thai Basil Chicken that a friend put me onto (it can also be done with tofu if you don’t eat meat), and another time for appetizers to kick off a Spanish-themed dinner: Blistered Shishito Peppers, Sizzled Shrimp with Red Pepper Aioli, and Fried Eggplant with Honey. The wok did them all beautifully, and it made us feel like pros, even though we’re still only in wok Kindergarten.
