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Showing posts with label stirfry. Show all posts
Showing posts with label stirfry. Show all posts

Thursday, August 13, 2026

Meal No. 4167: Chicken Fried Rice

Dateline: Fri 31 July. July concluded its 2026 run on a Friday, where the temps had begun to creep back up but so had the humidity. Still, the events of the afternoon played out nicely enough that I had both time and inclination to dive into an indulgent dinner that feels like a treat: chicken fried rice. Not that it’s all that difficult to put together, but I guess sometimes I’m reminded how cool it is to make something in your kitchen that tastes like something you have to go to somebody else’s kitchen for.


Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.

Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]

Monday, August 10, 2026

Meal No. 4164: Soy Sauce Ramen Noodles

Dateline: Tue 28 July. As we rolled lazily into the wrap-up of the preceding calendar month, I found myself at last inspired to tackle more of the yard chores that have remained neglected. Once our extended rainy pattern had broken, and I could emerge from the bit of cabin fever that had developed, it felt good to labor and sweat in short bursts. That also meant a worked-up appetite, satisfied Tuesday a week ago by the quick fixin’ of the "viral" ramen recipe that let me work late into the afternoon and still get supper on the table before 6 pm. A sauce of simple design but full of flavor, a couple of eggs stirred in to up the protein and heartiness, all over easy ramen noodles with sliced scallions and everything bagel seasoning: it proved pretty satisfying.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Tuesday, August 4, 2026

Meal No. 4160: Better Than the Mall Food Court Bourbon Chicken

Dateline: Thu 23 July. After the overnight deluge of rain we received in Winston-Salem the evening before, we had the briefest glimmer of sunshine late on a cooler Thursday afternoon a couple of weeks ago. I had to shift my intentions to grill out, though, thanks to the stormy unpredictability, and it was a perfect excuse to try a new recipe for a bourbon chicken stirfry. Some hoisin haricots verts got a good roasting in the oven to accompany these tender saucy morsels as they sat upon a nice pile of brown rice.


Adapted from "Better Than the Mall Bourbon Chicken," by Joanna Cismaru of JoCooks.com. [Updated 20 April 2026]

Friday, May 29, 2026

Meal No. 4109: Chicken Fried Rice

A recent gathering on a stormy Thursday evening last week featured a necessary menu choice, thanks to the accumulation of leftover rice from a couple of meals earlier in the week. It proved judicious to whip up a wok of chicken fried rice, with its marvelous mix of flavors and its homage (and improvement upon) Chinese take-out. I always find the folks at Woks of Life to be dependable and accurate guides for these cooking exploits, and that evening was no different.

We did go for a spot of dessert afterwards: a milk chocolate puff pastry braid with a sweet vanilla glaze on top. The ease of a refrigerated dough and a well-stocked chocolate baking bar corner of the cabinet conspired to make this one a reality, and it turned out pretty pleasing to us.


Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.

Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]

Milk Chocolate Bar Braid based on "Chocolate Almond Braid," from Buzzfeed's Tasty.

Wednesday, May 27, 2026

Meal No. 4107: General Tso's Chicken

I reckon I was feeling pretty adventurous on Tuesday of last week, because I decided it was high time to try to make General Tso's chicken. There was just enough boneless skinless chicken thighs, so I got busy making the sauce and marinade and dry coating and got the skillet set up with plenty of cooking oil. The fried morsels turned out pretty decent, if lacking a bit in flavor, but that's why you have a rich dark flavorful sauce to toss them in afterwards. I was pleased with the result and even thought the rice steamed up perfectly to provide a bed for the General Tso centerpiece.

We had us a bit of a mid-May heatwave, with several days of temps in the 90s. By last Thursday, though, a wet weather pattern with light storms rolled in. Temps dropped way down and gave us a break from the unexpected summer-styled bake.


"The Best General Tso's Chicken," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 14 April 2014 / Updated 19 September 2026]

Saturday, May 2, 2026

Meal No. 4090: The Viral Ramen Recipe

The supper came early yesterday, as the week rolled to a close. I returned Thursday night from my final stretch of work travel for the spring and did not make it to the grocery. But that’s okay, because I’m still able to make an excellent bowl of ramen with (mostly) pantry staples. I had snagged an upscale brown rice ramen from Costco, which came out much softer and more silky. It was a nudge shy of too much once plated, and I licked my soy-sauced-lips happily.

I’d made a quick run over to Chapel Hill for a most excellent reason: my friend and fraternity brother Bryan and I met with the new student body president at UNC, a meeting of old campus leader minds with this bright and energetic new generation.

Then last night I indulged another happy tradition: attending screenings of Fourth-Year films at the UNC School of the Arts, not far from the house. Of course, the student films have been drawing me there since 2004, but now the productions are even more meaningful because the house has served as a location and especially because I want to support the amazing students it’s been an honor to get to know.

The auditorium was bursting with such excellent energy and glorious inventive spirit, and this old man was overjoyed to see so many of the young filmmakers who have worked on films (often more than one!) at the house. They applauded wildly for one another but also with good reason, given the quality of their final productions. The Fourth-Year projects are spread across two nights, an abundance of riches and so much talent and wondrous creative ideas. I'll catch the other half of this program tonight, which will include two films shot here. We truly are fortunate to have this university and conservatory here in Winston-Salem.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Monday, April 6, 2026

Meal No. 4073: Soy Sauce Ramen Noodles

Last Tuesday found me in Sampson County for an all-day session with assistant principals, and that left precious little time once I'd made the long drive home to make a big investment in supper prep. To the rescue once again came the entirely satisfying and super-quick version of ramen noodles that proiminently features a sweetened soy sauce, some garlic, a small bit of heat from red pepper flakes and szechuan pepper...all elegantly topped with everything bagel seasoning.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Thursday, February 26, 2026

Meal No. 4047: Soy Sauce Ramen Noodles

Although I'd spent the final two days of last week in Virginia for work, I was glad to return home last Friday night in time to make supper for three of us. But it had to be quick and still good. That's why soy sauce ramen noodles ended up in our bowls: easy, quick, delicious, filling, and interesting. That's a winning combination.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Wednesday, January 14, 2026

Meal No. 4019: Soy Sauce Ramen Noodles

When it's the mid-week treat of the customary confab with Amy, it is a lifter of spirits and a time to be treasured. Last week I fell back onto a dependable quickly-whipped-up supper for our waiting bowls: soy sauce ramen noodles. It's plenty good on its own, but I wondered how the option of some yum yum sauce might be received by the diners, given that I'd made a batch not so long ago and had it tucked away in the fridge. The verdict: it was a welcome adornment.

We did not get into record-setting territory that glorious sunny day, but I absolutely loved that we knocked it up to 70°F my mid-afternoon. The breezes were pretty pushy but they were a welcome cooling agent as I entered the final mile of my aggressive downtown stroll. I knew real winter was poised to reassert itself by the start of the following week, and that just made me revel all the more so in that sunshine.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

"Yum Yum Sauce," from Kimberly Killebrew of The Daring Gourmet. [Published 02 April 2025]

Friday, November 28, 2025

Meal No. 3984: Soy Sauce Ramen Noodles

With a full afternoon of film students hard at work here on another production from the UNC School of the Arts last Saturday, dinner had to be something that could be whipped up in a flash. The recent addition of a recipe for soy sauce ramen noodles has proven to be quite a hit, with frequent resurrection, and it was just right that night. Dark and tempting, simple but still sensational, sufficiently hearty: we are enjoying its easy excellence.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Friday, November 7, 2025

Meal No. 3971: Soy Sauce Ramen Noodles

Thanks to the exciting arrival of a new grandbaby, Cristina’s regular housecleaning rotation got thrown off and we were both a little surprised when she arrived ready to tackle the premises mid-day on Halloween, which was supposed to be her “off” week. There was a quick scramble to get things put away so that she could get started, but since she came solo this time it made for a long afternoon for her, ending just after 5:30 pm. Now that I’ve brought soy sauce ramen noodles into the ready shed for quick suppers that still satisfy, that’s how I nonetheless put dinner into bowls by 6 pm, only to see them emptied out by 6:06 pm. The blog shows that it was only two meals back that I’d last made this but, in real time, that was actually a week ago.

Sandwiched between two work trips to Stafford County, Virginia, it was nonetheless a weekend packed with pleasant moments and endeavors. On my 23rd Halloween in the Roediger House, the holiday had the courtesy to show up on a Friday night, with only enough briskness in the air so that costumed children were in a properly-staged scene. Since this street is immediately adjacent to downtown, rather than in a well-trod residential neighborhood, I had but one trick-or treater, cute as a button, who braved the steps and rang the bell. This might be only the fifth time that I had trick-or-treaters at all and I’m glad it was a rare occasion when I actually had candy to give out!


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Wednesday, October 15, 2025

Meal No. 3956: Kung Pao Chicken

Last Wednesday night's meal was a return to gathering, after what had seemed like too long a stretch. It's the mixed blessing of a very busy work and travel schedule, of course! Our menu included my own spin on kung pao chicken stirfry, served over brown rice, all richly sauced and with a terrific combination of flavors and a little heat. Our dinner portions were approrpiately sized, and there was enough left over to send in a to-go bag.


Very loosely based on ideas from "Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.

Friday, September 12, 2025

Meal No. 3937: Soy Sauce Ramen Noodles with Chicken

Because it was such a pleasing introduction to this dish a couple of weeks ago, I had to bring it back quickly, so Wednesday a week ago soy sauce ramen noodles returned to the dinner bowls. This time I bulked it up with chicken that first got a nice velveted prep, which then set it up to sear pretty perfectly and quickly in the skillet. Once it was all assembled, our three hearty appetites tackled it all with gustatory gusto. And we still left room for the special dessert to follow...!


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

"How to Velvet Chicken for Stir-Fry," from Bill Leung of TheWoksofLife.com. [Published 24 March 2020 / Updated 20 June 2025]

Monday, July 28, 2025

Meal No. 3904: Kung Pao Chicken

Tuesday evening brought another delightful visit from Chris, a UNC chum and fellow Argonaut in the Order of the Golden Fleece. With high hopes it might prove a satisfactory menu, I opted for a kung pao chicken stir-fry, and it seemed to satisfy. With that terrific combination of flavors, tender morsels of chicken, a suitable mix of onion and sweet bell pepper and asparagus, all with a saucy goodness to bring the rice bed together, we cleaned our bowls and found our way to seconds. Sweet Sumner, for his part, was happy to be close by as the leisurely dinner played out:


Very loosely based on ideas from "Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.

Monday, March 3, 2025

Meal No. 3809: Stirfry Chicken

The delight of once more having former grad student Bradley at the dinner table last Tuesday night was worth getting up a bit earlier that morning to tackle some of the advanced prep, because my menu idea was a wok-based stirfry featuring chicken, sweet bell peppers, and asparagus...all served over fresh-steamed brown rice. My pantry was not quite well-stocked and I did a fair amount of improvising, but the outcome was still really swell and it made me happy to see seconds being grabbed. Then, there was the incredibly fast passing of the rest of the evening as Bradley and I engaged in our usual deep conversations and full exchange of thoughts and ideas, about teaching and learning, about university life, about our respective passion projects, and about the mutual desire to get together again as soon as possible. Fortunately for me, that will happen in a couple of days, when I get to offer a CLIO lecture to pre-service history ed students at Appalachian State University.


Very loosely based on ideas from "Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.

Thursday, February 13, 2025

Meal No. 3799: Beef & Broccoli Stirfry

As last weekend's filming event unfolded at the Roediger House, the sous vide was again my faithful friend in helping prepare the centerpiece protein for the Sunday night meal, once the crew wrapped up the location shoot for the day. Prepped beef tenderloins were pulled from the freezer and dropped into the immersion circulator mid-day; broccoli florets were cut to size and then given an initial roast in the oven; the stirfry sauce was quietly whipped up between takes in the nearby dining room. Once the house was free and clear, this is what I served up in our bowls: beef and broccoli stirfry over the rest of the previous evening's rice.

As I publish this on the following Thursday morning, after yesterday's all-day rain and mid-30s, I see in the still-dark at the end of night that the rain may finally have trickled out. At least for now. The weather ride this last week, and also in the days still to come, is disconcertingly wild. I wish I'd been able to be out in it more last Saturday, for instance, when it was so warm and sunny. The official report says we hit 69°F, and then yesterday it was only a high of 36°F. Please, spring: come forth!


Quick adaptation based on "Beef and Broccoli (30 Minutes!)," by Natasha Bull of Salt and Lavender. [Published 16 August 2022 / Updated 03 September 2024]

Monday, September 9, 2024

Meal No. 3691: Beef Chow Fun

As long as I'd pulled a particular 2018 issue of Cuisine at Home from the shelf, after our random dinner decision dice roll a few weeks ago, I thought it might guide me for a second night in a row over the Labor Day Weekend. That Saturday night, which was also the final day of August, I substituted ribeye for flank steak (gotta go with what's on sale!) but otherwise was pretty faithful to this first-time attempt of Beef Chow Fun. Those 'round the table said it was good, but I'm pretty sure it took a lot more work than my other stir-fry and wok meals and was not as good as those others. I won't expect to see this one show up again, but you don't know till you give it a go!

Since it was a Saturday night with out-of-town guests, and we are all the stay-at-home types, a movie was called for. In this case, it was A Quiet Place: Day One. But I also had to have dessert, you know. A homemade peach cobbler plus homemade vanilla sweet milk ice cream were an ideal combo as we trudged slowly into the final weeks of summertime.


"Beef Chow Fun," in Cuisine at Home, Issue No. 128 (March/April 2018), p. 10-11.

"Old-Fashioned Peach Cobbler," by Patty Catalano on TheKitchn.com. [Published 06 August 2024]

"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but no longer available on their website.

Thursday, May 30, 2024

Meal No. 3612: Stir-Fried Rice with Chicken

A remaining large chicken breast and some leftover cooked rice: there's definitely a superior way to bring those items together for a Saturday night meal: chicken fried rice. I am under no illusions about whether I can fully mimic what might be served up at an Asian restaurant, or even at the mall foodcourt, but that doesn't mean it's not a splendid bowl full of flavor and goodness. The seasoning and the wicked stir-fry sauce make every grain a gem, and I do not always find it easy to achieve that moment of restful fork finality.


Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.

Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]

Friday, February 23, 2024

Meal No. 3546: Mongolian Beef & Broccoli Stir-Fry

Monday night was devoted to the trimmings from a recently-purchased beef tenderloin, which is a remarkably rare foodstuff for me any more, frankly. (I love beef, but most of the time I cannot justify its current exorbitant cost!) Anyway: those marvelous morsels I salvaged after cutting up most of the tenderloin for filet mignon were just right for Mongolian beef and broccoli bowls, served over fresh-steamed rice, with plenty of that full-flavored stir-fry sauce. It wasn't a perfect result but that did not keep me from eating every bit and drop of it.


"Mongolian Beef and Broccoli," from Karina Carrel of CafeDelites.com. [Published 15 April 2016]

Saturday, February 10, 2024

Meal No. 3535: Chicken Fried Rice with Broccoli

Last Monday I was lost in my own dinner-planning fog and could not settle on what should be made. I had chicken breast and some leftover rice, and that sealed the deal: chicken fried rice with crisp broccoli florets, plus a sexy stir-fry sauce to bring it all to another level. Turned out to be a tad heavy in my stomach but it sure tasted good!

I still had one dessert surprise up my sleeve, thanks to the scraps I'd saved when making croissants the week before. Rolled up like a pinwheel, brushed with a bit of whipped egg white, and coated thoroughly with cinnamon and sugar: this unique take on a croissant really impressed...and was helpfully boosted by a couple of dollops of eggnog frosting alongside!


Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.

Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]