Doktor Dough

elegant: in my opinion, is a recipe which comes off tasty every time you make despite the fact that you never make  with the same ingredients. fried rice is like that there are some common ingredients in the recipe and the technique is the real elegant part. wok cooking is a techique that calls for mis-en place. you can’t start a dish w/out having all the ingredients lined up and ready for throwing into the sizzling wok.

the average home model gas stove is barely serviceable for wok cooking and don’t get me started on woks and hot wires.  the commercial kitchen has a wok burner that sounds like a jet engine, and the vessel is thinner walled than a home wok.  that said , i still use a wok at home on my maytag gas stove. i do have a more powerful burner( standard issue) in the front that i use.  the wok i use has a slight flat spot and a handle, the construction is moderately heavy. i like the traditional tools for wok cooking; the ’spoodle’ and the shovel,they are necessary for measuring as well as manipulating the ingredient in the wok

fried rice

• leftover rice,cooled and large lumps eliminated
• garlic
• ginger
• oil
• soy sauce
• honey
• ketjup manis
• onions, carrots, peas, mushrooms,
• left overs: meat, eggs, vegies

prep ginger and garlic, minced fine or put through garlic press if you like cleaning that contraption. prep rice, just run your fingers thru it to break up and large lumps. prep vegetable; slicing in sizes according to speed of cooking technique, thin slices which will be cooked or heated rapidly.

heat oil in wok until smoking, discard oil and add fresh oil to wok. add minced garlic and ginger, stir fry 30 seconds, add salt.

add vegetables and cook 2-3 minutes, add other ingredients, finally add rice and stir/scrape with ’shovel’  to distribute vegetables and meat in dish, also to warm rice, you may want to add stock or rice wine to fully warm by steaming as the liquid hit the bottom of the wok,  if you have a large amt in the wok.