My mother-in-law requested public acknowledgement for gifting The Wok cookbook to me. So

Thanks, Diane!

#JKenjiLopezalt #CookTheBook #CookTheBookTheWok

Last week I made J. Kenji Lopez-Alt’s Thai-Style Tofu with Green Beans and Red Curry Paste (Pad Prik King) recipe from The Wok.

It was a perfectly good pad prik king, but I think I will stick with Hot Thai Kitchen’s recipe. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3959/thai-style-tofu-with-green-beans-and-red-curry-paste-pad-prik-king

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #LongBeans #Tofu

Last week I made the Red Curry with Mushrooms, Pumpkin, and Tofu recipe from J. Kenji Lopez-Alt’s The Wok.

We found it a bit bland. More curry paste and/or less water/stock might help. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3951/red-curry-with-mushrooms-pumpkin-and-tofu

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #Mushrooms #KabochaSquash #Tofu #Curry

Last week I made the Spicy Chicken and Banana Blossom Salad with Fried Shallots, Garlic, and Lemongrass recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

It was good, but I would definitely do a couple things differently next time. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3944/spicy-chicken-and-banana-blossom-salad-with-fried-shallots-garlic-and-lemongrass

#Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #ThaiFood #BananaBlossom

Last week I made the Bang Bang Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This is a poached chicken with “mysterious flavor sauce.”

It was flavorful, but I think we’re not the biggest fans of the sauces with sesame paste. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3937/bang-bang-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

Last week I made the Poached Chicken and Cabbage Salad with Cashews and Miso Dressing recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The salad was very good! It’s a nice variation of standard chicken salad. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3932/poached-chicken-and-cabbage-salad-with-cashews-and-miso-dressing

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #Miso #Cabbage

Monday I made the Perfectly Poached Chicken Breasts recipe from J. Kenji Lopez-Alt’s The Wok.

As far as chicken goes, it was meh. As far as poached chicken goes, it might have been the best I’ve had.

https://www.brentlineberry.com/posts/3924/perfectly-poached-chicken-breasts

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken

Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok.

On its own, the scallion-ginger oil is mild, but tasty. It’s much better in large quantities with lots of scallion slices. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3923/fragrant-scallion-ginger-oil

#Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Sauces #Scallions

Last week I made the Asparagus and Tofu Salad with Málà Chile Oil Vinaigrette recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

It was fine. The wontons with the same dressing were (of course) better. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3920/asparagus-and-tofu-salad-with-mala-chile-oil-vinaigrette

#Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu #Asparagus

A few weeks ago I made J. Kenji Lopez-Alt’s Sichuan-Style Hot and Sour Wontons (Suanla Chaoshou) recipe from The Wok.

These were a winner for us. 5 stars ★★★★★

https://www.brentlineberry.com/posts/3918/sichuan-style-hot-and-sour-wontons-suanla-chaoshou

#Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Wontons