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Adjustable stand — hold cookbook or tablet at eye level while cooking
Carbon steel wok for authentic wok hei and stir-frying
Classic carbon steel wok — seasons beautifully, authentic wok hei
Deep-dive into wok technique — science of wok hei, 200+ recipes
800+ recipes across all Asian cuisines — definitive reference
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Carbon steel wok for authentic wok hei and stir-frying
Classic carbon steel wok — seasons beautifully, authentic wok hei
Deep-dive into wok technique — science of wok hei, 200+ recipes
800+ recipes across all Asian cuisines — definitive reference
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix dressing, then toss all ingredients, at least several hrs or possibly even the day before, to let flavors meld. This is a lovely salad, and it keeps very well - leftovers were still good and crisp as long as a week after it was made. Chinese cabbage does not wilt. I think it is just a little better made with water chestnuts, but jicama is good, too.