negro-nese cuisine

I love to cook and I use my wok as often as I can. Using a wok is quick, easy and a very healthy way of cooking. I call my particular brand of wok cooking "Negro-nese Cuisine." My mother - who was an exceptional cook - was an African American woman from the rural south. My grandfather immigrated here from southern Asia. Those cultural influences have helped me to create soulful renditions of Asian dishes.

I have a cold rolled carbon steel wok that is well seasoned. I use meat that's never been frozen, fresh from the garden vegetables, low sodium soy sauce and a small amount of oil to keep my cuisine flavorful and healthy. I typically prepare the dishes without rice to avoid extra calories and eat small portions with chopsticks to promote good digestion. And instead of dessert, I have a glass (or 2) of Plum wine!

Here are 2 quick and easy recipes: Cashew Garlic Chicken -- ingredients: 2 thighs, a breast, 8 ounces sliced mushrooms, 2 cups of bean sprouts, 8-10 ounces snow peas, 3-4 ounces whole unsalted cashews, 2 heaping tablespoons of diced garlic, 4-5 green onions, 3 tablespoons of oil, 5-6 grinds of black pepper, 1-2 ounces of low sodium soy, and 4-5 dashes of Sesame oil.

De-bone the thighs and breast. Cut the chicken into small pieces and place in a glass dish. Add a tablespoon of crushed garlic and a few twist of fresh pepper. Mix well, cover the dish and refrigerate for about 1 hour before cooking.

Place your wok on high heat for 3-5 minutes then add 2 tablespoons of oil. Add the chicken, a tablespoon of garlic then toss until you can no longer see any pink. Remove the chicken from the wok. Add the last tablespoon of oil along with the mushrooms then add the remaining garlic and a few grinds of fresh pepper. Stir fry for about 2 minutes then add the snow peas, bean sprouts, toss the chicken back into the wok, add the soy sauce, the Sesame oil and a few more grinds of black pepper.

Stir fry for approximately 2 more minutes, mix in the cashews and top with the green onions. Turn off the heat, place the lid on the wok and let it steam while you uncork the wine and set your table. Serve over steamed rice (if you just can't do without it) and enjoy.

Bok Choy-- ingredients: 1 large bok choy plant, 1 cup bean sprouts, 1 tablespoon chopped garlic, 2 tablespoons oil, 5-6 dashes of Sesame oil, 1 cup of hot water and 1/2 a Ramen flavor packet or 2 bullion cubes.

Clean the stalks thoroughly. Chop the white portion of the stalks into strips, Julienne the green leafy portion and seperate them. Place the Ramen/bullion in 8 ounces of boiling hot water, mix well and set aside.

Heat the wok for 3-5 minutes, then add the oil. Add the white portion of the stalks into the wok with the garlic. Stir fry for about 1 minute. Add the Julliened leafs, bean sprouts, 5-6 dashes of Sesame oil and toss. Add the liquid, stir thoroughly and remove from the heat. A dash or 2 of soy sauce is optional when serving. I can eat a bowl of bok choy all by itself but it's always a great side dish.