Monthly Archives: December 2015

    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!



    Down Under Wine Dinner

    Event on 1/14/2016 at 6:30

    Join Ling & Louie’s Scottsdale and Delegat Group for our special Down Under Wine Dinner on January 14th, 2016!

    Enjoy world-class wines from New Zealand and Australia paired with our renowned Modern Asian cuisine! We will have 5 courses, each paired with a different wine from Oyster Bay or Barossa Valley Estate.

    Space for this special event is limited. Call 480-767-5464 to make your reservations today!

    $47/person ++
    Reception at 6:30, Dinner served at 6:45

    Veggie Roll
    Avocado, asparagus, cucumber, daikon sprouts, citrus aioli

    Oyster Bay Sauvignon Blanc
    Marlborough, New Zealand

    Calamari Salad
    Mixed greens, miso-sesame dressing, spicy ginger-garlic sauce

    Oyster Bay Chardonnay
    Marlborough, New Zealand

    Pork Katsu Slider
    Asian slaw, fresh salsa, mustard-soy

    Barossa Valley Estate GSM
    Barossa Valley, Australia

    Roasted Lamb Chops
    Wok-charred brussel sprouts

    Barossa Valley Estate Shiraz
    Barossa Valley, Australia

    Decadent Chocolate Cake
    Blackberry-red wine reduction

    Barossa Valley Estate Cabernet Sauvignon
    Barossa Valley, Australia


    Best Holiday Cocktails: ‘Tis the Season for Not Boring Cocktails

    Who are we kidding? Cocktails are 75% of the fun at holiday parties. You get to chat up new people, bribe friends into being your DD and argue over what that mysterious flavor in your drink is before finally caving and asking the bar tender. Whether you’re hosting your own party or just providing your bar tender with some party-starting suggestions, these four recipes will warm your insides and make political talk just a little more bearable this holiday season.


    1. Eggnog Martini

    – 1.25 oz. Skyy Infusions Ginger Vodka

    – .75 oz. Trader Vic’s Macadamia Nut Liqueur

    – .5 oz. Bailey’s Irish Cream

    – 1 oz. Eggnog

    Combine ingredients in a shaker with ice, shake well, and strain into a chilled martini glass. Sprinkle a tiny bit of Chinese Five Spice (if available) or freshly grated nutmeg on top.


    1. Chocolate Mint Martini

    – 1 oz. Skyy Infusions Vanilla Bean Vodka

    – .5 oz. White Creme de Cacao

    – .25 oz. White Creme de Menthe

    – .25 oz. Godiva White Chocolate Liqueur

    – 1 oz. Heavy Cream

    Combine ingredients in a shaker with ice, shake well, and strain into a chocolate-lined martini glass. Garnish with a fresh mint leaf.


    1. Five Spice Old Fashioned

    – 2 oz. Basil Hayden Bourbon

    – 2 Dashes Angostura Bitters

    – 1 Dash Orange Bitters

    – .25 oz. Five Spice Syrup

    Combine ingredients in a mixing glass with ice and stir briskly for 30 seconds. Strain into an ice-filled old fashioned glass.


    1. Five Spice Syrup for Five Spice Old Fashioned

    – 2 cups Sugar

    – 1 cup Water

    – 1 Tbsp Chinese Five Spice

    Combine ingredients in a sauce pot over high heat and bring to a boil, stirring occasionally. Reduce the heat and allow to simmer for 5 minutes, stirring occasionally. Remove from heat and place into a storage container and refrigerate.


    Happy holidays from everyone at Ling & Louie’s!


Ling & Louie's is a proud member of Desert Island Restaurants family.