Tag Archives: Wok Dishes Scottsdale

We Promise Not to Be Boring on Father’s Day!

We all know Dad has enough ties and socks to last him for-ev-er. That’s why this Father’s Day you should consider doing something that’s not boring. Treat him to a #NotBoringNation Gift Card! Trust us, he’ll appreciate a gift of food.

As a thank you to you, we’re offering bonus certificates when you purchase Gift Cards. You’ll receive a $10 Bonus Certificate when you buy $50 in Gift Cards and $25 when you purchase $100! This special gift card celebration runs through 6/18/17.

While you’re at it, why not invite your Dad or that special someone who may be “like a Dad” to Ling & Louie’s for a “tropical getaway?” We’ll be serving up a special Father’s Day Luau that runs from Thursday, 6/15/17 – Sunday, 6/18/17, featuring Hawaiian-inspired cuisine such as our Desert Island Poke, Luau-Style Pork, Louie’s Loco Moco, and Hawaiian Sweet & Sour Pork!

In addition, we’ve partnered with Kona Brewing Co. to usher in that true island feel, featuring great Hawaiian craft beers like Fire Rock Pale Ale (Louie’s Pale Ale), Longboard Lager, and a limited edition Pineapple IPA!

To show our appreciation to all dads, we’re also giving them a $10 bounce back for the next visit.

Father’s Day was first celebrated in the early 1900’s. President Calvin Coolidge recommended Father’s Day become a national holiday in 1924 but nothing became of it. In 1966, President Lyndon B. Johnson signed an executive order making the third Sunday in June as the official day for Father’s Day. It finally became recognized as a national holiday in 1972 under the Nixon administration.

Don’t miss out on a great opportunity to show your dad how much you care about him in a way that’s not boring!

How to Cook with a Wok

Wok cooking may not be for everyone, simply because many may not own a wok or know how to use it properly. But for those “who own a wok, we salute you!” With a few tips, you may find the process to be easy, fast and one of the best ways to preserve the nutrients of the food.

The first wok goes as far back as the Han dynasty, which is approximately 206 BCE to 200 CE.  Since that time the wok has become a staple in Asian cooking as much as the skillet has become one in southern cooking.  In general Asian food is considered to be quite healthy.  Most of their cuisine contains fresh vegetables, little amounts of meat and are heavily concentrated in fresh fish, spices along with seaweed and rice.  In most traditional Asian household the frying and sautéing is all done in a wok.  The idea is to keep food looking and tasting its freshest and that means preserving the taste.

When it comes to what you use to cook the food, woks require very little when it comes to fat.  Most chefs recommend adding one drop of olive oil that is manipulated to cover the entire service of the center of the wok.  The wok is placed on a direct heat source which then cooks the food.

Woks need a little supplies to go with them.  One of the main thing is the support ring or rack to help stabilize it over the heat source.  From there a lid is recommended.   The lids are used to not only help when the wok is heating up for the first time but can be used during simmering and steaming food.  Spatula and ladles are the utensils of choice in wok cooking.  In many cases these items are made of wood, specifically bamboo, or stainless steel to mix together the food during stir frying.

When It comes to your ingredients there is a rule of thumb to follow, you want to combine ingredients that have little taste but a lot of structure with ingredients that have great taste but little structure.  Some of the more common ingredients that work best in wok cooking include small onions, peppers, mushrooms and tofu.  Two other ingredients that are popular for their texture, taste and look are lemongrass and bamboo shoots.   Lemongrass added to the wok will not only give the dish a bright lemony flavor but it also adds a nice fragrance to the dish.  Bamboo shoots are cut like asparagus and add color to the dish and in some cases a unique flavor.

Some people can be intimidated with wok cooking.  Feeling a bit unsure on their cooking skill and the end result when it comes to taste.  This month Ling and Louie are celebrating Woktober.  The chefs are not only skilled in wok cooking but are experts in the technique and flavors.  The dishes this month are not only savory and in some cases spicy.  Using the wok keeps the ingredients colorful and vibrant and full of flavor.  Next time you crazy a little taste of Asian flare, let us “wok” something up for you.

Let us do the Wokin’!  This month try our new Woktoberfest menu!

Cooking with a Wok: Wok Cooking 101

There’s nothing quite like the crackle of fresh ingredients on a sizzling hot wok. No matter what combination of ingredients you throw in the wok, you know you’re in for a flavorful dish. One of the great things about cooking with woks is that they bring out and conserve the flavor of just about anything you throw in. But besides making your perfect everyday stir-fry, your wok is capable of a lot more. Deep frying, poaching, steaming, smoking and searing are just among the many uses of a regular cast iron or carbon steel wok. And that’s probably why it’s been used in Asian cooking for thousands of years.

So if you’re just an everyday guy or gal trying to make the perfect dinner in a wok for the first time, how do you get started? We’re glad you asked:

  1. Break in Your Wok

If you just purchased your wok and are using it for the first time, the first thing you have to do is break it in or “season” it. There are many ways to do this and it really comes down to preference, but a basic way that will get the job done is to begin by scrubbing your wok with liquid soap, water and a stainless steel scrubber.

This process removes the coating of the wok, which will allow for better and more thorough cooking in the future. Rinse and dry thoroughly then place on high heat to finish the drying process. Once your wok starts to change color, add a drop of water, if it vaporizes quickly, it’s time to finish the seasoning process. Add a couple tablespoons of oil that can withstand high heats such as sesame oil or peanut oil. Chop up one bunch of scallions and a ½ cup of ginger and toss and press the vegetables around the wok making sure you’ve coated the entire wok. Do this for about 15 minutes and discard the vegetables. Once again heat the wok until it’s dry, after this it’s ready to use!

  1. Preparation

If you’ve cooked with a wok before you know you have to work very quickly. Because you’re working with such high heat, everything will cook fast and absorb the flavors around it without much time to spare. A key preparation technique when cooking with a wok is organization. Cut everything beforehand and have it near your wok ready to go because once you start, there’s no going back!

  1. Ready to Wok and Roll

The first ingredients you always want to begin with after your oil are the aromatics, or those that are going to give your dish its flavor by permeating the oil. These include items such as chilies, garlic, onions, etc. Your proteins and hardier ingredients will follow. Continue adding ingredients according to length of time it takes to cook each.

Remember, because everything cooks so quickly, you want to be sure to incorporate the items that cook the quickest (i.e. some vegetables including tomatoes, leafy greens, mushrooms, etc.) last.

 

Good luck!