Make a Sunday Dinner Tradition
As you read my recipe introductions, you'll notice a common theme: Family. I come from a large family, with 3 brothers and 2 sisters making us 3 boys and 3 girls total. Yes, like the Brady Bunch. :)
With such a large family, it can be difficult to keep up. One of the many things my parents taught us was to love and respect each other no matter what. That was, and still is, reinforced every Sunday when whoever is near gathers together for our family Sunday dinner. Not only is it a family dinner, but it is always family and what we call 'extended family'.
A Food Blogger’s Blog Post
This is one of those posts that you can just skim by, no worries. I won't be offended. I just feel like writing a few of my thoughts on what I've learned, where I've been, and how I've changed over the last several months since I started this 'blog'.
"It's a Blog? Really?"
Let's start first with the term 'blog'. When I started Dish Ditty in June, I was not thinking of myself as a food blogger. I wasn't even thinking of myself as a blogger. My main motivation was really to pick up from where I left off 10 years ago when I was working with my Mom and Dad to record our family recipes into Mastercook. I also wanted to make sure my son had a place to go for the recipes he is growing up with. I was thinking of it as a food journal, recording what I make on a regular basis.
Cooking Chinese food at home without a Wok
Yes, a wok is the traditional way to cook Chinese food. If you have a good wok and if you have a high BTU burner designed for woks, then you don't need to read this post. This is for those of us who don't have a wok at home but still want to make fresh Chinese food for ourselves and family.
So, you can cook without a wok? Definitely. I use a standard sized chicken fryer, like the one found on Amazon
. Just be sure to use high heat
when cooking most stir frys. You'll find that you can cook for 2 with a standard sized skillet, just be sure to not overcrowd the meat
when cooking. You should be able to see about 1/3 of the bottom of the pan or more when stir frying.