#scallions — Public Fediverse posts

Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok.

On its own, the scallion-ginger oil is mild, but tasty. It’s much better in large quantities with lots of scallion slices. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3923/fragrant-scallion-ginger-oil

#Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Sauces #Scallions

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

This past week I made the Cantonese Superior Soy Sauce Noodles (with Bean Sprouts and Scallions) recipe from J. Kenji Lopez-Alt’s _The Wok_ cookbook.

Everyone enjoyed these noodles, 4 stars ★★★★☆

https://orangegnome.com/posts/3326/cantonese-superior-soy-sauce-noodles-with-bean-sprouts-and-scallions

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Scallions #SoySauce #Noodles #BeanSprouts