True confession: I’ve never been much of a fan of beef with broccoli.
Maybe it’s because I’ve dug into too many dishes of it at Chinese lunch buffets or banquet gatherings that were just so mundane and mediocre, with gloppy, over-cornstarched sauce glueing everything together.
There’s never been a version that’s been memorable and exciting.
And of course, it would be created by food scientist, cooking savant, and James Beard Award-winning cookbook author, J. Kenji Lopez-Alt.
If you are an avid stir-fry enthusiast already or a beginner picking up a wok for the very first time, you owe it to yourself to get a copy of his new The Wok: Recipes and Techniques” (W.W. Norton & Company), of which I received a review copy.
It will change how you stir-fry. It will change your life.Read more