STORES:
All ingredients listed below are available at Uwajimaya and The Great Wall, usually for less than at your local supermarket.
Uwajimaya Inc
15555 Northeast 24th Street
Bellevue, WA 98007
(425) 747-9012
(425) 643-0399 (fax)
WokShop.com
Woks are available
on-line at the Wok Shop along with wok accessories.
The Great Wall
18230 East Valley Highway
Kent, WA 98032
(425)251-9099
Mayuri Food & Video (Indian)
2560 152nd Ave., NE
Redmond, WA
(425) 861-3800
INGREDIENTS:
Superior, Pearl River Bridge or Koon Chun Chinese thin soy sauce (light soy)
Mushroom soy sauce (dark soy)
Lee Kum Kee oyster flavored sauce
Sesame oil
Koon Chun hoisin sauce
Chili paste with garlic (Lan Chi Brand)
Salted black beans
Fresh ginger
Koon Chun plum sauce
Peanut Oil (will not scorch at high heat– required for wok cooking)
Dried black mushrooms
Swanson Fat Free Chicken Broth
Whole bamboo shoots
Rice Wine Vinegar
Koon Chun Bean Sauce (also called Brown Bean Sauce)
Wiechuan Brand Frozen Dumplings
EQUIPMENT:
14 inch flat bottom wok with lid
Chinese spatula and ladle
Good knife (about $40 at a restaurant supply store)
To season wok, clean wok thoroughly with soap and warm water so there is no more grease on surface. Place wok over moderate heat. When hot, add 2 tablespoons peanut oil and rub across surface of wok using a paper towel. Remove the wok from heat when the oil just begins to smoke. Let the wok cool for a few minutes. Repeat this heating process two more times. Wipe dry with paper towels or dry on stove. The wok is now seasoned.
To clean wok, place in sink and fill with warm water. After 10 minutes rub out inside with a sponge and warm water. Dry thoroughly over high heat.
Wok on the Wild Side 