Two years ago for Christmas, Adam gave me a wok. After taking it out of its protective plastic wrap, I was freaked out when it started to rust almost instantly. I talked to my brother who gave me a lesson in looking after and cooking with my new wok. Now, I am a little obsessed and feel very proud of the patina that has steadily developed with my very careful attention.
I call the below dish my ‘Green Stir Fry’ only because I mostly use green vegetables. I make this for myself for dinner at least once a week. I love it. Sometimes I change it up by adding some soba noodles, or making it into a broth-like noodle soup or adding some ginger and garlic or beef instead of chicken. It is incredibly versatile and incredibly simple and healthy and filling – and most importantly, delicious.