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Coat the bottom of a frying pan with the oil and set the chicken tenders in there over medium heat. Drizzle a few teaspoons of water into the pan and cover it with a tight-fitting lid. Let simmer a couple of minutes or til it starts to thaw a bit. Flip the tenders, then use the spatula/pancake turner to chop the chicken into bite-size pieces while it's cooking on the other side. After chopping, add the ham, shrimp, onions and red pepper flakes. Turn heat up to medium-high. Cook and stir for approximately 1-2 minutes. Add the cabbage, zucchini, peas, green onion and remaining spices. Saute til the cabbage is crisp-tender.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Canvas knife roll — transport knives safely to events, classes
David Chang's honest memoir — food, ambition, mental health, identity
Record your recipes and experiments — organized cooking journal
Bourdain's follow-up — food culture, chef profiles, industry critique