Wok Wednesdays – August


                                                                Helen Chen’s Pork and Cucumber

August’s Wok Wednesdays picks are perfect for this time of year. Fresh produce in the store and farmer’s markets are at their peak.  The recipes are from the Breath of the Wok:  Helen Chen’s Pork and Cucumber, p. 83 and  Liang Nian Xiu’s Moon Hill Corn and Beans, p. 132.  Both with fresh vegetables and flavor.  

For the Pork and Cucumber recipe on p. 83 use 12 oz. of pork butt or shoulder. Cut into 1/4 inch bite size pieces. If you cannot find a small piece of pork, slice off 12 ounces and use the rest to make Memphis style pulled pork.





Combine the pork in a shallow bowl with sherry, cornstarch, soy sauce sesame oil and salt.



Rinse the fermented  black beans and mash in a small bowl.  

Slice the red pepper and cucumber.





Prepare all ingredients ahead of time for stir frying.  Additional ingredients include chicken broth, salt, and sliced garlic.

Serve with rice, though it makes a filling meal without it. Pair with Ling Niam Xiu’s Moon Hill Corn and Beans, p. 132.


Wok Wednesdays – August

              Liang Nin Xiu’s Moon Hill Corn and Beans, p. 132 – The Breath of the Wok

Liang Mian Xiu’s Corn and Beans is a very simple summer meal. Ingredients include corn on the cob, green beans, chopped coarsely, garlic ginger, fresh chilies tomato, sugar and salt. I didn’t have any chilies so I used red pepper flakes.  Stir fry ingredients and enjoy.  Pairs well with Pork and Cucumbers.


Stir Fried Garlic Lettuce – Wok Wednesdays

One of the recipes for January Wok Wednesdays is Stir Fried Garlic Lettuce.  Had to work all weekend so my husband made Stir Fried Red Peppers and Stir Fried Garlic Lettuce for dinner one night with roasted pork chops with Emeril seasoning. He did a great job and they were both delicious. He used romaine lettuce as Grace suggested. I admit I have never thought of stir frying lettuce much less using it in something other than salad.The flavor is terrific.

The recipe is on page 139 in Grace Young’s The Breath of the Wok.


The recipe includes:

Dry sherry or rice wine

Soy sauce



Vegetable oil

5 cloves garlic, smashed

1 pound Romaine hearts

Sesame oil