DINNER: Saturday, July 12, 2003

We decided to cook at home tonight, something that our schedules of late have made impossible.

Together, Wendy & I prepared Moo Shu Pork, Spicy Long Green Beans and skillet corn bread with a maple butter.

It was a lot of work, and I felt more than a little rusty in the kitchen (even dropping the corn bread when it didn’t properly release from the skillet), but in the end, everything was delicious.

One tool that made the dinner work well is a large cast-iron wok with a flat bottom that conducts heat very well from our glass-topped electric range. If you’re stuck with an electric range, as we are — even a coil variety — I suggest checking out one of these large, heavy woks. They take a bit of time to heat up, but once they do, they’re great.

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