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It's this one: https://www.amazon.com/Best-Nicole-Routhier/dp/1556704364 Many excellent recipes in this book ...just 126 pages. Here is the recipe for what she calls "Warm Rice Noodles with Stir-Fried Beef, Saigon Style" or "Bun Bo" 1 lb thin rice vermicelli noodles which you soak in warm water for 20 minutes then cook in boiling salted water for 2 to 3 minutes then drain and rinse in cold water. 3 stalks lemon grass, thinly sliced 1.5 lb lean beef for stir frying, cut against the grain into thin 2 x 2 inch slices 2 tablespoons Vietnamese or Thai fish sauce 6 cloves garlic, chopped 3 teaspoons curry powder black pepper 8 leaves of soft lettuce, thinly shredded 1/2 cup thinly shredded mint leaves 1 small cucumber, peeled, deseeded and finely shredded 1 cup fresh bean sprouts (I like to take the brown tails off) 3 tablespoons peanut oil 2 small onions, thinly sliced 2/3 cup unsalted pan toasted or dry roasted peanuts, chopped coriander leaves for garnish _______________ Nuoc Cham with carrot (make the whole recipe to ensure you have enough...if you are making the whole recipe above, she recommends making double this recipe for the sauce.) 2 small garlic cloves, crushed 1 small chile 2 tablespoons sugar 2 tablespoons fresh lime juice 1/4 cup rice vinegar 1/4 cup Vietnamese of Thai fish sauce 1/4 cup water Crush the garlic, chile and sugar in a mortar until a paste. Mix in all the other ingredients. For the carrot to go in the sauce: 1 small carrot, shredded finely 1 teaspoon sugar toss the carrot in the sugar and let sit for 30 minutes then mix into the above sauce. __________________ For the dish: Mix 1 teaspoon of the curry powder, the fish sauce, 1/2 the garlic and black pepper together with the beef and marinate for 30 minutes. In a large bowl combine the shredded lettuce, mint, cucumber and beans sprouts...toss to mix well. Divide this mixture evenly amongst four bowls the top with the cooked, drained noodles and refrigerate until you are ready to cook the beef and finish the dish. Heat the oil in a wok. Add the remaining garlic and stir fry until fragrant. Add the sliced onions, lemon grass and the remaining 2 teaspoons fo curry powder. Stir fry until the onions are translucent, about 2 minutes. Add the beef and stir fry over high heat until the beef is browned. Top each bowl with 1/4 of the beef stir fry mixture. Top with the peanuts and coriander leaves. Serve with the Nuoc Cham. This will make a lot of food. I made about a 1/4 recipe for two of us. It is also quite time consuming to make but really worthwhile. It is a great dish for entertaining because it can all be made ahead apart from the stir frying.

Grace Young is a great educator. Sounds like she gave you good advice about how to vary her recipes for high btu cooking. The best thing I learned from her was the need for careful balancing of flavors and textures for success. Dishes often come out ok when you leave out an ingredient or vary a technique. But if you follow her well developed recipes to the letter the result is often sublime. The Chinese pantry is full of overpowering uber-umami things but in the right amounts it's wonderful. I cook on a butane stove and have taken to using velveting a lot. I can cook 24oz of chicken and a big pile of veg in a 14" wok great results.

This is an interesting topic as I just bought a 160k BTU outdoor wok burner and a round bottomed wok. I've been using it for about 2 weeks now with a lot of success and some burnt rice. I purchased Grace Young's Breath of a Wok and Stir-Frying to the Sky's Edge and both are very helpful. I also joined her Facebook group called "Wok Wednesdays" and it has been nice getting feedback directly from her and the others in the group. That being said, the book was written for a standard home stove, not the outdoor high power burner. She has already given me ways to adjusting the recipes in terms of how they will react to the high heat. Things like not needing to have very dry vegetables, not needing to sear meat for a minute in a single layer, not adding the aromatics first as they will burn, etc. I find the books show me the order I need to build my stir-frys and obviously provide recipes as I'm unfamiliar with some of the building blocks of stir-frying. Like others said though, it's about doing it over and over when it comes to stir-frying and learning how to build each dish, what goes in when, etc. etc. I'd recommend both books. They both offer a lot of background insight and other useful information. Breath of the Wok is probably the one to start with if you only get one. I initially got SFTTSE figuring it was the newer and better version, and it is great, but I'm finding BoaW to be more of an education.

You are also supposed to push the food up the sides of the wok where it's a (little) cooler so it doesn't overcook. Doing this also makes room in the hot part of the wok to make/thicken your sauce.

I still have things stored in the pantry closets in the garage, wok, salad spinner, food mill, large pots. I also bought an inexpensive island on rollers from Ikea, it’s in the actual kitchen, contractor made a top from the same slab as the countertop quartzite/cesarstone so all matches. It holds the CSO, Instant Pot, and foodsaver.

Yeah, you can do that, or just man up and cook it entirely in one go in the wok. Seriously though, I've done it both ways. Blanching/par cooking is fine, but doing it all with the proper heat control in one pot is way more convenient. I've never seen a professional chinese kitchen take two steps when one will do. If you pre cook, you're obliged to shock everything in cold or ice water to stop the heating process before everything overcooks. That's too much work - it's easier to sear/brown over high heat and then gently simmer for a minute to cook through. Boiling at high heat as the OP did is too hard on timing for non-professionals to do consistently. Even the pro cooks I've seen turned the heat down to a simmer so they wouldn't compromise the texture of the longer cooking veggies.

Since I started cooking with a wok forty years ago I have developed a technique and a familiarity based on trial and error such that I can make a simple stir fry practically in my sleep. Most of my stir-fries are fairly similar. I'm very lazy, and for the two of us I am not going to make more than one dish, so the basic dish typically involves a modest amount of shrimp, chicken or whatever protein, plus a variety of vegetables, usually cabbage, choi sum and Chinese chives. For a beginner I suggest reading and trying various recipes or taking a class, although I kind of agree that timing and experience and technique are also a matter of practice, practice, practice. I wouldn't have assumed this, but lately I am trying to teach my husband how to make our basic stir fry and it's trickier than I thought. The things my husband is good at, like baking bread, give you time to think and plan in a way that is very different from the speed of a stir fry. Remember that stir-fry came about because there wasn't a lot of fuel--a short burst of high energy was the best you could get from a small bundle of sticks. Okay, I don't know if this is totally true, but it must be a factor. A decent round-bottom wok is a necessity. My preference is carbon steel. So is the ability of your stove to produce a high flame as needed. So is making sure your wok is sitting in a stable fashion and at a distance from the burner that works well for you. After years of cooking on an under-powered gas stove we finally put in a small-size Viking range that can generate some real heat. I bought an interchangeable cast iron wok burner as part of the original purchase. If you cook with a wok once or twice a week like I do, that was worth the upgrade. I've never done a stir-fry outdoors, so I'm ignorant about that. I've never heard of a sauce packet, but it sounds like you can't get much variety that way. The basic ingredients for marinades and sauces are easy to work with and mostly cheap and will allow for creativity and different flavors. Books can help there, both with suggestions for purchases and ways to combine ingredients. Eventually you will find your favorites, and hopefully you have access to Chinese ingredients, although the basics such as various soy sauces, vinegars, rice wine, peanut oil, chiles etc are pretty available. For me this has become the most efficient dependable meal that I can put together without thinking, and it never gets old.

It's all about the timing. Food doesn't stay in the wok long. Your mis en place needs to be on point. A pro wok range setup always has a full pot of simmering stock going. Hard veg, like broccoli, are dipped into the stock for maybe 45 sec to get the cooking started before they hit the wok.

I've never seen this covered in a book. The closest coverage like this I've read is when a hacker starts stir frying in his backyard over a turkey fryer, an imported Asian burner, or a grill. There's some coverage in assorted blogs across the internet. Try searching wok + grill, wok + turkey burner, etc....you get the idea. Kenji over at Seriouseats has a great article on stirfying over a grill. Having watched pros at work (I worked at a chinese resto as a kid) and comparing them to home setups, I'd say the techniques are the same, they're just way faster on a pro burner. The searing times are much shorter, and then as Catdaddy said, turn the heat down to cook through. Trying to cook broccoli through at 180K BTU and then pulling it off at just the right moment makes timing too hard for most mortals.

I heard that you need quality iron or carbon steel woks and a very powerful gas burner for getting good wok hei and making the best tasting Chinese stir fry dishes like restaurants make. I have a wok and a wok burner that I think work for this purpose, but would like to know what to do now. The main problem I'm encountering is that nearly all cookbooks seem to be designed to teach people to cook on low-power standard home stoves rather than in the high heat setting with a more restaurant-like round-bottom wok on a powerful gas burner. There's one particular recipe at Chinese restaurants I really like and want to learn to cook at home. I think it's this: https://www.npr.org/templates/story/story.php?storyId=7603564 Where should I go to learn to do this correctly? Is there a particular cookbook or education source that teaches you to cook restaurant-type Chinese food with these powerful gas burners in particular? I've been making similar things at home with beef & broccoli stir fray seasoning packets and with the wok, but notice if I use the suggested amount of water for the sauce it boils off in the wok very quickly, and leaves my broccoli relatively uncooked. I think I need to learn how to cook stuff on the higher heat specifically to make it work out right. My stir fries with the sauce packets taste pretty good if I add more water than the sauce packet suggests so it doesn't all boil away, but I don't think this is the right way to cook it to get wok hei, and probably aren't as good as my favored meal at the Chinese restaurant I like. What to do?

We've been set up for outdoor cooking, with little inclination to actually do it, since we landed in the desert. Oh, there have been a few campfires, with food cooked over them. However, it's been colder or windier than we would like. Compared to almost anywhere else in the country the "colder / windier" bit would be a laugh. We compare it to the comfort of cooking indoors, in the Princessmobile, where we can have a furnace running if need be. Earlier this week we decided it was time. I had some deep-frying to do, and the camp stove was the preferred source of heat. I went to fire it up...and discovered that it had quit working. I couldn't build pressure in the fuel container, because the pump didn't have a good seal. If anyone wants an explanation of how a Coleman camp stove (or lantern) pump works, feel free to ask. Suffice it to say that I know far more than I did, and we got it working without buying spare parts, but the outdoor cooking was put off for a few days. Today, we inaugurated the stove along with the wok I inherited from a dear friend last fall. Joan would have been proud. I wrote about the stuffed, deep-fried avocados in detail, in the eG Avocado Cook-off topic. I think it's worth doing again, with some possible revisions. My darling would always prefer something like the pork roast we've been feasting from for the past 2 weeks, with variations on what to do with the leftovers. But he's happy to see me having fun in the kitchen, and willing to put up with avocados for the cause.

Nickrey - where are you located? Is that wok from Williams Sonoma?

I use a small square ALPS Mountaineering collapsible aluminum table. The legs fold and the tabletop rolls up, and the whole thing fits in a bag. They're good for camping and tailgating or wherever you might need a popup table. It's a good height for wokking while standing. I also use it with my konro. Not at the same time, of course... but as you can see, there's ample room even on the small one. We go enough places with enough stuff that having an extra table like this is extremely useful. They make a slightly larger size for not much more money, as well as giant picnic table type things. I could see any or all of them being useful for a catering operation, or for cooks like me who want a big backyard kitchen, but can't have everything out all the time. There are many other styles of packable table on the market. This one is fine, but it's not super heavy duty. Check out these reviews to see what the competition looks like.

Just looking st this page I have a PF13s160. I got mine at a Chinese restaurant supply store. It’s about time someone started selling these stoves. The online price is only $10 or $20 more than what I paid. Shipping is going to a bear. It’s very heavy. I use this stove for wok cooking, frying, ramen boiling etc. it’s fantastic. I use my outdoor grill as a “table”.

I'd be curious to hear how it performs for yakitori. I've wanted to try one of these just to see how hot they get and what the experience of wokking is like on them. They also look like they might work well to cook with clay cookware/donabes. Sure, butane burners are cheap, inexpensive, and super portable. But there's something about pulling a huge meal together using nothing but charcoal really appeals to me. Let us know how yours works for chicken, or whatever else you end up using it for. I treated myself to a Japanese konro last year. Prior to that, I'd just been putting lump charcoal in a hotel pan and using a stainless steel cooking rack as a net. It sort of worked.The airflow in your bucket looks like it'd work a *lot* better than the janky setup I was using. Please report back.

Since Import Thai Food stopped selling their propane powered burner, this bucket-style charcoal-fueled wok burner is all they offer. I've always been curious as to how they're constructed... and here's an explanation!

I got Rambo as an all-in-one outdoor burner and it's served me well enough, though I can't say that I've used it for any non-stirfry tasks apart from getting my large stock pot up to temp in a hurry. But based on what I observed, it'll work just fine for big pot stuff like low-country boil and clam bakes. Deep frying should work as well, but I've only deep fried in a wok. Maybe one of these days I'll do the turkey thing myself... but for almost everything else, wok frying is a great way to fry. Because of the shape, you're able to fry larger items (like whole fish) in a relatively small volume of oil, and given the power of the heat source, the oil temp's recovery time after you add your product can be very short. The shape is also nice because you don't really have to worry about throwing in product and having the oil/steam bubble over on you. I also just like fying outside, because deep frying in my ventless kitchen makes my entire house smell like "fried." Anyway, I suspect you'll be just fine using a wok burner as an all-in-one. Its worked for me thus far.

Bringing this topic back. I want to do outdoor wok cooking, but I also want to do outdoor deep frying, clambakes, etc. Is there a consensus on whether there is a burner out there that does both well? Or do I really need to own two separate devices? That Auscrown Rambo does look good and not too big.

When Myhrvold was talking about taking pictures of the cut-in-half wok for Modernist Cuisine and how it kept lighting on fire, he said "it only has to look good for 1/1000th of a second!" The problem I had with my crumb was that it seemed tougher than the crumbs I got on other sourdoughs prior to working with Modernist Bread. Your crumbs honestly look very good though, and I'm sure they taste excellent! I think Instagram has spoiled our appetite for open crumbs... What size loaf are you working with? I generally bake 700-800g loaves for batards. I started to move towards it because that seems to be the right size for my banneton, but I have also found that if I go for 1kg, I tend to lose a bit of volume.

here are a few Ive found on the internet : https://www.geniuskitchen.com/recipe/jaspers-new-england-clam-chowder-278763 there are serious details here : https://www.seriouseats.com/2013/01/how-to-make-real-new-england-clam-chowder-the-food-lab-recipe.html cheers BTW @liamsaunt Jasper's recipe seems more authentic as ' real ' NE CC does use salt pork as that;s what they had , and it was cheaper than bacon. personally , good quality smoked bacon , not too much , can elevate this dish. just because Crusty Old NewEnglanders didn't have an ingredient , doesn't mean the traditional Rx can't be sent into a different direction keeping all the real base equalities intact the SE Rx discusses all this , including several interesting notes on ' creaminess ' that's not the same a over rich-ness. NECC is creamy , but not overly rich. on one of my bazillion or trazillion videos I have on Hsrddisk , JW himself made NECC and on another NE fish chowder if you like NECC , consider looking into NE fish chowder. with the right white fish , back in the day Cod or Scrod ( small cod ) using the frames for the stock it was to die for I sued to get NEFC at No-Name restaurant a long long time ago. you should look into NE Common Crackers too. PS I don't really know why I prefer my fish and seafood w/o tomatoes whatever dish has them in it , to me might be better w/o the tomatoes seem to hide a lot of the fish/shelfish simpler tastes. I do love tomatoes a bazillion other ways though ......... had to fine , but woks w both these soups. how about some NE Indian Pudding for dessert ? PS : be careful w bottles clam juice its quite salty. one last P.S , or P.S.S.; I highly recommend Jasper Whites ; ' 50 Chowders ' you can get a good quality used copy for 5 bucks or so : https://www.amazon.com/gp/offer-listing/0684850346/ref=tmm_hrd_used_olp_sr?ie=UTF8&condition=used&qid=&sr= cheers

Had a craving for Ho Fun, but rice noodles are high on carbs. Tried with Zeroodles Fettucinni. I left them to drain well, blotted as dry as I could, then dry fried them in the wok before adding oyster sauce. VOILA! They turned out great! The oyster sauce stuck to the noodles, and they had the perfect texture. Tossed together with stir-fried beef, beansprouts, ginger, and green onion. Eaten with a big dollop of Old Mother chili paste with nuts.

How much of a frying mess do they make? Could you do them in, say. a wok (for minimum oil) or an open Instant Pot (for the high walls)?

I assume heidih meant not in soup or sauce? I usually add a little bit of oil to my wok or frying pan, attempting for that "wok hei"...😁

This year from my 92 year old neighbor, I received a 1# bag of shelled pecans from FL and a gallon bag of in shell pecans from LA. The Louisiana pecans were the longest I have ever seen., between 1 1/2" and 2". I also received an IMUSA 14" light cast iron wok and my first Insta Pot, a 6 qt. size. I have only ever used a standard Presto pressure cooker, so this should be fun. My stepdad said they were not given for purely unselfish reasons. 🍖 Also a handful of my favorite silicone spatulas, pastry brush, whisk, etc...in my stocking.

I've been nosing around eateries throughout Asia for 30 years now and I can second that comment 😊 Carbon steel is all you see in kitchens, with very occasionally cast iron types (expensive). The main variable is wall thickness (thin for stir frying vs thicker for deep frying). Next is handle style, 雙耳 vs 單柄. The hand-hammered woks are generally regarded higher than stamped ones. The cooking range is invariably a ridiculously high-caloric-output gas stove. From what I gathered by talking to various Chinese chefs, stainless is not a preferable wok material due to its poor heat conduction properties, and difficulty in building a lasting seasoning.