I had thought I was going to make a stir-fry with chicken and yellow
squash and zucchini.

[reposting]

Chicken & Squash Stir-Fry

2 skinless, boneless chicken breasts
1 Tablespoon grated lemon zest
1 teaspoon grated fresh ginger
3 Tablespoons white wine
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
1 cup sliced yellow squash
1 cup sliced zucchini
2 Tablespoons fresh parsley leaves, snipped
salt & pepper

Cut the chicken into bite-size chunks and set aside. Combine lemon
zest, ginger, wine and cornstarch in a medium-size bowl. Add chicken
and toss to coat. Heat oil in a saute pan or wok until very hot.
Stir-fry chicken 3-4 minutes. Add squashes, parsley, salt & pepper.
Stir-fry 2-3 minutes longer. Serve hot.
***

I previously mentioned I don't usually do stir-fry. I'm thinking I
should, though. One can only eat so many steamed vegetables without
getting bored.

The wok has not been used in many years. So, before I committed to
making this meal I took the wok out of storage. It certainly has seen
better days. It's almost as old as I am.

So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
cookware. But in looking around, the 12" stainless Calphalon stir-fry
pan looks like it will fit the bill:

http://tinyurl.com/l29zc2g

It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd want
to put it in the oven, but okay.) Unlike a wok, it has a flat base so
no wok-ring required.

It should arrive next week. I'm looking forward to it! Wouldn't you
know they put it on sale the day after I ordered it?! I'll have to call
to see if I can get the sale price. It can't hurt to ask.

Jill

"jmcquown" > wrote in message
...
> I had thought I was going to make a stir-fry with chicken and yellow
> squash and zucchini.
>
> [reposting]
>
> Chicken & Squash Stir-Fry
>
> 2 skinless, boneless chicken breasts
> 1 Tablespoon grated lemon zest
> 1 teaspoon grated fresh ginger
> 3 Tablespoons white wine
> 1 Tablespoon cornstarch
> 2 Tablespoons vegetable oil
> 1 cup sliced yellow squash
> 1 cup sliced zucchini
> 2 Tablespoons fresh parsley leaves, snipped
> salt & pepper
>
> Cut the chicken into bite-size chunks and set aside. Combine lemon zest,
> ginger, wine and cornstarch in a medium-size bowl. Add chicken and toss
> to coat. Heat oil in a saute pan or wok until very hot. Stir-fry chicken
> 3-4 minutes. Add squashes, parsley, salt & pepper. Stir-fry 2-3 minutes
> longer. Serve hot.
> ***
>
> I previously mentioned I don't usually do stir-fry. I'm thinking I
> should, though. One can only eat so many steamed vegetables without
> getting bored.
>
> The wok has not been used in many years. So, before I committed to making
> this meal I took the wok out of storage. It certainly has seen better
> days. It's almost as old as I am.
>
> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
> cookware. But in looking around, the 12" stainless Calphalon stir-fry pan
> looks like it will fit the bill:
>
> http://tinyurl.com/l29zc2g
>
> It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd want
> to put it in the oven, but okay.) Unlike a wok, it has a flat base so no
> wok-ring required.
>
> It should arrive next week. I'm looking forward to it! Wouldn't you know
> they put it on sale the day after I ordered it?! I'll have to call to see
> if I can get the sale price. It can't hurt to ask.

Good luck! My stir fry pan is eons old too, but I like it.

--
--
http://www.helpforheroes.org.uk/shop/

On 7/12/2013 10:27 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>>
>> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
>> cookware. But in looking around, the 12" stainless Calphalon stir-fry
>> pan looks like it will fit the bill:
>>
>> http://tinyurl.com/l29zc2g
>>
>> It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd
>> want to put it in the oven, but okay.) Unlike a wok, it has a flat
>> base so no wok-ring required.
>>
>> It should arrive next week. I'm looking forward to it! Wouldn't you
>> know they put it on sale the day after I ordered it?! I'll have to
>> call to see if I can get the sale price. It can't hurt to ask.
>
> Good luck! My stir fry pan is eons old too, but I like it.
>
The squeaky wheel gets the grease, as they say. I just got off the
phone with the store. They're issuing me a credit for the difference in
price. I'm happy!

Jill

"jmcquown" > wrote in message
...
> On 7/12/2013 10:27 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
>>> cookware. But in looking around, the 12" stainless Calphalon stir-fry
>>> pan looks like it will fit the bill:
>>>
>>> http://tinyurl.com/l29zc2g
>>>
>>> It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd
>>> want to put it in the oven, but okay.) Unlike a wok, it has a flat
>>> base so no wok-ring required.
>>>
>>> It should arrive next week. I'm looking forward to it! Wouldn't you
>>> know they put it on sale the day after I ordered it?! I'll have to
>>> call to see if I can get the sale price. It can't hurt to ask.
>>
>> Good luck! My stir fry pan is eons old too, but I like it.
>>
> The squeaky wheel gets the grease, as they say. I just got off the
> phone with the store. They're issuing me a credit for the difference in
> price. I'm happy!

Yayyyy))

--
--
http://www.helpforheroes.org.uk/shop/

Looks like a very useful item. I may cave - I'm getting talked out of the grill pan idea, per the ever-growing thread I started.

I bought a wok once with one of those rings - no way would it get hot enough on an electric coil stove. I DID keep the tools tho - it came with a nice skimmer and some other doodads.

I even bought a wok cookbook - but it stated that the recipes could be done in any lowsided skillet.

On 7/12/2013 9:22 AM, Kalmia wrote:
> Looks like a very useful item. I may cave - I'm getting talked out of the grill pan idea, per the ever-growing thread I started.
>
> I bought a wok once with one of those rings - no way would it get hot enough on an electric coil stove. I DID keep the tools tho - it came with a nice skimmer and some other doodads.
>
> I even bought a wok cookbook - but it stated that the recipes could be done in any lowsided skillet.
>

Was that the Martin Yan edition?

I bit on that too, what a mistake - cheap low carbon steel, and the ring
was largely useless on my smooth top range of the time.

Garage sale.

I presently use and thoroughly am impressed by:


http://www.amazon.com/T-fal-A8058962.../dp/B000MYI2ZO

Wait for a Kohls coupon and save eveen more...

Does anyone remember the 'Flip Pan"? I had to have it and find it wonderful for stir fry. Was a really good buy for us!!

On 7/12/2013 11:22 AM, Kalmia wrote:
> Looks like a very useful item. I may cave - I'm getting talked out of the grill pan idea, per the ever-growing thread I started.
>
> I bought a wok once with one of those rings - no way would it get hot enough on an electric coil stove. I DID keep the tools tho - it came with a nice skimmer and some other doodads.
>
> I even bought a wok cookbook - but it stated that the recipes could be done in any lowsided skillet.
>
I would think a high-sided skillet would be more the ticket. You want
to be able to quickly stir the food around without it jumping over the
sides.

The wok and ring thing never did work well on any of my electric coil
stoves. I'm hoping this stir-fry pan will perform better. Only time
will tell, of course. I'll report back after I've used it.

Jill

On 7/12/2013 10:27 AM, Nanzi wrote:
> Does anyone remember the 'Flip Pan"? I had to have it and find it wonderful for stir fry. Was a really good buy for us!!
>

As the old saying goes, it's baaack...and now it's green!

http://www.amazon.com/Telebrands-709.../dp/B00AWCC3C4

The reviews, otoh, not all that promising.

On Friday, July 12, 2013 12:02:12 PM UTC-4, casa bona wrote:

>
>
>
> Was that the Martin Yan edition?

Naw - it was even cheaper than that, I bet.

On 7/12/2013 10:56 AM, Kalmia wrote:
> On Friday, July 12, 2013 12:02:12 PM UTC-4, casa bona wrote:
>
>>
>>
>>
>> Was that the Martin Yan edition?
>
> Naw - it was even cheaper than that, I bet.
>

I think I still use the same brass and bamboo skimmer from that set, the
metal spatula was useless in non-stick. It also had a sort of bamboo
whisk brush for allegedly cleaning the wok.

It's the kind of wok that might have worked well buried in the hot
embers of a campfire, but on an electric smooth top it was not fun.

On 2013-07-12, jmcquown > wrote:

> It should arrive next week. I'm looking forward to it! Wouldn't you

Looks like a good price. I wish I could find as good a saucier pan
for that price. Enjoy.

nb

On Fri, 12 Jul 2013 08:22:01 -0700 (PDT), Kalmia
> wrote:

> Looks like a very useful item. I may cave - I'm getting talked out of the grill pan idea, per the ever-growing thread I started.
>
> I bought a wok once with one of those rings - no way would it get hot enough on an electric coil stove. I DID keep the tools tho - it came with a nice skimmer and some other doodads.
>
Mine always worked fine on the electric stove, but I can't figure out
how to not be annoyed with it on gas. If I put the ring on top of the
grate, too much heat is lost and all it does is balance the wok. If I
remove the grate, the wok sits on whatever that metal thing is called
and the wok ring doesn't seem like it's doing anything.

> I even bought a wok cookbook - but it stated that the recipes could be done in any lowsided skillet.

True and I find myself using my skillets instead of the wok. I need
more room on the pot rack and I'm at the point where I'm questioning
why I still hang on to it.

--
Food is an important part of a balanced diet.

On 7/12/2013 6:02 AM, casa bona wrote:
>> Was that the Martin Yan edition?
>
> I bit on that too, what a mistake - cheap low carbon steel, and the ring
> was largely useless on my smooth top range of the time.

You really need a wok with a flat bottom if you're going to use it on a
glass top stove. I think most people will find that these pans will soon
start to develop a curve on the bottom which causes the pan to rock. A
few blows with a rubber mallet or the palm of the hand in the middle of
the bottom will install a small concave surface that will as sit flat as
a wallflower at a hootenanny.

>
> Garage sale.
>
> I presently use and thoroughly am impressed by:
>
>
> http://www.amazon.com/T-fal-A8058962.../dp/B000MYI2ZO
>
>
> Wait for a Kohls coupon and save eveen more...
>

An aluminum wok? That's a strange idea to me. I'd warp that thing at the
first fry. The thermo indicator is there to keep you from overheating
the pan but I would just have to ignore it. OTOH, people that have
bought it seem to dig it. If you add the Joyce Chen steel dome lid, you
have a combo that's completely goofy and topsy-turvey.

On 7/12/2013 12:13 PM, dsi1 wrote:
> On 7/12/2013 6:02 AM, casa bona wrote:
>>> Was that the Martin Yan edition?
>>
>> I bit on that too, what a mistake - cheap low carbon steel, and the ring
>> was largely useless on my smooth top range of the time.
>
> You really need a wok with a flat bottom if you're going to use it on a
> glass top stove. I think most people will find that these pans will soon
> start to develop a curve on the bottom which causes the pan to rock. A
> few blows with a rubber mallet or the palm of the hand in the middle of
> the bottom will install a small concave surface that will as sit flat as
> a wallflower at a hootenanny.

Fair point, although my Yan wok may have had a flat bottom, it just
wasn't big enough to cover enough standard burner size.

>
>>
>> Garage sale.
>>
>> I presently use and thoroughly am impressed by:
>>
>>
>> http://www.amazon.com/T-fal-A8058962.../dp/B000MYI2ZO
>>
>>
>>
>> Wait for a Kohls coupon and save eveen more...
>>
>
> An aluminum wok? That's a strange idea to me. I'd warp that thing at the
> first fry. The thermo indicator is there to keep you from overheating
> the pan but I would just have to ignore it. OTOH, people that have
> bought it seem to dig it. If you add the Joyce Chen steel dome lid, you
> have a combo that's completely goofy and topsy-turvey.

That's not a bad idea for steaming, I might do that! Thanks.

Yes it is very lightweight, but no warping yet.

On 7/12/2013 2:02 PM, sf wrote:
> On Fri, 12 Jul 2013 08:22:01 -0700 (PDT), Kalmia
> > wrote:
>
>> Looks like a very useful item. I may cave - I'm getting talked out of the grill pan idea, per the ever-growing thread I started.
>>
>> I bought a wok once with one of those rings - no way would it get hot enough on an electric coil stove. I DID keep the tools tho - it came with a nice skimmer and some other doodads.
>>
> Mine always worked fine on the electric stove, but I can't figure out
> how to not be annoyed with it on gas. If I put the ring on top of the
> grate, too much heat is lost and all it does is balance the wok. If I
> remove the grate, the wok sits on whatever that metal thing is called
> and the wok ring doesn't seem like it's doing anything.
>
>> I even bought a wok cookbook - but it stated that the recipes could be done in any lowsided skillet.
>
> True and I find myself using my skillets instead of the wok. I need
> more room on the pot rack and I'm at the point where I'm questioning
> why I still hang on to it.
>
We have had electric stoves for a very long time and had to use electric
woks. They aren't bad but don't seem any better than skillets. Nowadays,
cooking only for myself, one of my smaller skillets seems to do
stir-fries and fried rice quite well.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 7/12/2013 8:23 AM, casa bona wrote:
> On 7/12/2013 12:13 PM, dsi1 wrote:
>> On 7/12/2013 6:02 AM, casa bona wrote:
>>>> Was that the Martin Yan edition?
>>>
>>> I bit on that too, what a mistake - cheap low carbon steel, and the ring
>>> was largely useless on my smooth top range of the time.
>>
>> You really need a wok with a flat bottom if you're going to use it on a
>> glass top stove. I think most people will find that these pans will soon
>> start to develop a curve on the bottom which causes the pan to rock. A
>> few blows with a rubber mallet or the palm of the hand in the middle of
>> the bottom will install a small concave surface that will as sit flat as
>> a wallflower at a hootenanny.
>
> Fair point, although my Yan wok may have had a flat bottom, it just
> wasn't big enough to cover enough standard burner size.

I am aware of this problem and have no solutions. It's a miracle that my
Joyce Chen wok works on the big burner on my induction stove. There must
be a God. How do you drive a Chinese cook crazy? Give him an induction
range.

I had some problem with making crepes the other day. The induction range
doesn't like having the pan removed from the surface. If you do that too
much, it overheats the coils and shuts down. You have to turn the burner
off when spreading the batter around or risk having your crepe cooking
operation shut down. Boy, that's really breaks up the flow of things.

I packed a crepe filled marmalade and Cream Cheese Cool Whip frosting
for my wife to take to work and she gave me a big thumbs up when I asked
her about it. I'm not going to tell her about the Cool Whip frosting
though. An experienced cook knows when to keep his mouth shut.

>
>>
>>>
>>> Garage sale.
>>>
>>> I presently use and thoroughly am impressed by:
>>>
>>>
>>> http://www.amazon.com/T-fal-A8058962.../dp/B000MYI2ZO
>>>
>>>
>>>
>>>
>>> Wait for a Kohls coupon and save eveen more...
>>>
>>
>> An aluminum wok? That's a strange idea to me. I'd warp that thing at the
>> first fry. The thermo indicator is there to keep you from overheating
>> the pan but I would just have to ignore it. OTOH, people that have
>> bought it seem to dig it. If you add the Joyce Chen steel dome lid, you
>> have a combo that's completely goofy and topsy-turvey.
>
> That's not a bad idea for steaming, I might do that! Thanks.
>
> Yes it is very lightweight, but no warping yet.

On 7/12/2013 12:46 PM, dsi1 wrote:
> On 7/12/2013 8:23 AM, casa bona wrote:
>> On 7/12/2013 12:13 PM, dsi1 wrote:
>>> On 7/12/2013 6:02 AM, casa bona wrote:
>>>>> Was that the Martin Yan edition?
>>>>
>>>> I bit on that too, what a mistake - cheap low carbon steel, and the
>>>> ring
>>>> was largely useless on my smooth top range of the time.
>>>
>>> You really need a wok with a flat bottom if you're going to use it on a
>>> glass top stove. I think most people will find that these pans will soon
>>> start to develop a curve on the bottom which causes the pan to rock. A
>>> few blows with a rubber mallet or the palm of the hand in the middle of
>>> the bottom will install a small concave surface that will as sit flat as
>>> a wallflower at a hootenanny.
>>
>> Fair point, although my Yan wok may have had a flat bottom, it just
>> wasn't big enough to cover enough standard burner size.
>
> I am aware of this problem and have no solutions. It's a miracle that my
> Joyce Chen wok works on the big burner on my induction stove. There must
> be a God. How do you drive a Chinese cook crazy? Give him an induction
> range.
>
> I had some problem with making crepes the other day. The induction range
> doesn't like having the pan removed from the surface. If you do that too
> much, it overheats the coils and shuts down. You have to turn the burner
> off when spreading the batter around or risk having your crepe cooking
> operation shut down. Boy, that's really breaks up the flow of things.
>
> I packed a crepe filled marmalade and Cream Cheese Cool Whip frosting
> for my wife to take to work and she gave me a big thumbs up when I asked
> her about it. I'm not going to tell her about the Cool Whip frosting
> though. An experienced cook knows when to keep his mouth shut.
>
>>
>
Lol!

But about induction...you cite some issues with it. Do they outweigh
benefits, do you regret going that way?

I wok enough to care ;-)

On 7/12/2013 8:50 AM, casa bona wrote:
> Lol!
>
> But about induction...you cite some issues with it. Do they outweigh
> benefits, do you regret going that way?
>
> I wok enough to care ;-)
>

This is a good question. If you can find a pan that works for you it's a
pretty fast and efficient way to cook. My gut feeling is that most
people would like induction cooking. My problem is that I can't get
physical with the system and shake things up but most people don't cook
that way. To tell you the truth, I think I'm hooked and would prefer to
stay with induction even though it cramps my style a little.

What I really need is an induction stove and an open element electric.
I'd use that for woking. I was able to get very high wok temperatures
with that setup.

On 7/12/2013 1:06 PM, dsi1 wrote:
> On 7/12/2013 8:50 AM, casa bona wrote:
>> Lol!
>>
>> But about induction...you cite some issues with it. Do they outweigh
>> benefits, do you regret going that way?
>>
>> I wok enough to care ;-)
>>
>
> This is a good question. If you can find a pan that works for you it's a
> pretty fast and efficient way to cook. My gut feeling is that most
> people would like induction cooking. My problem is that I can't get
> physical with the system and shake things up but most people don't cook
> that way. To tell you the truth, I think I'm hooked and would prefer to
> stay with induction even though it cramps my style a little.
>
> What I really need is an induction stove and an open element electric.
> I'd use that for woking. I was able to get very high wok temperatures
> with that setup.

Thanks for that. I'm a bit of a fiddle and flipper myself, though not
the way those FN chefs do - I'd have glop everywhere if I tried all the
aerials.

I think I'll stick to gas, it's a bit hard on the bottoms of pans, but
then I don't cook there - usually ;-)

On Friday, July 12, 2013 7:27:36 AM UTC-7, Ophelia wrote:
can get the sale price. It can't hurt to ask.
>
>
>
> Good luck! My stir fry pan is eons old too, but I like it.
>
> http://www.helpforheroes.org.uk/shop/


I got the plain old carbon steel wok ages ago. It is like this one.
It is well seasoned now and cooks like a charm It takes a while to season a black steel wok but once you do, it's a gem.

http://www.imusausa.com/portfolio-it...d-handle-14in/

"ImStillMags" > wrote in message
...
> On Friday, July 12, 2013 7:27:36 AM UTC-7, Ophelia wrote:
> can get the sale price. It can't hurt to ask.
>>
>>
>>
>> Good luck! My stir fry pan is eons old too, but I like it.
>>
>> http://www.helpforheroes.org.uk/shop/
>
>
> I got the plain old carbon steel wok ages ago. It is like this one.
> It is well seasoned now and cooks like a charm It takes a while to
> season a black steel wok but once you do, it's a gem.
>
> http://www.imusausa.com/portfolio-it...d-handle-14in/

just like mine) I bought mine years ago in a Chinese shop Mine is well
seasoned too

--
--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote:

> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
> cookware. But in looking around, the 12" stainless Calphalon stir-fry
> pan looks like it will fit the bill:
>
> http://tinyurl.com/l29zc2g

$36 on Amazon, with free Prime shipping.

What is the diameter of the flat bottom? Thanks...

-- Larry

On 7/12/13 2:46 PM, dsi1 wrote:
>
> I had some problem with making crepes the other day. The induction range
> doesn't like having the pan removed from the surface. If you do that too
> much, it overheats the coils and shuts down. You have to turn the burner
> off when spreading the batter around or risk having your crepe cooking
> operation shut down. Boy, that's really breaks up the flow of things.

Suggestion: buy a crepe rake for about $3 and learn to make crepes
properly. If you're lifting and tilting your crepe pan, the resulting
crepes are inferior -- either too thick, or of inconsistent thickness.

-- Larry

On 7/12/2013 5:11 PM, pltrgyst wrote:
> "jmcquown" > wrote:
>
>> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
>> cookware. But in looking around, the 12" stainless Calphalon stir-fry
>> pan looks like it will fit the bill:
>>
>> http://tinyurl.com/l29zc2g
>
> $36 on Amazon, with free Prime shipping.
>
> What is the diameter of the flat bottom? Thanks...
>
> -- Larry
>
>
I won't receive it until next week so I can't answer that. I'm pretty
sure it will do just fine for my needs.

Jill

On 7/12/2013 11:21 AM, pltrgyst wrote:
> On 7/12/13 2:46 PM, dsi1 wrote:
>>
>> I had some problem with making crepes the other day. The induction range
>> doesn't like having the pan removed from the surface. If you do that too
>> much, it overheats the coils and shuts down. You have to turn the burner
>> off when spreading the batter around or risk having your crepe cooking
>> operation shut down. Boy, that's really breaks up the flow of things.
>
> Suggestion: buy a crepe rake for about $3 and learn to make crepes
> properly. If you're lifting and tilting your crepe pan, the resulting
> crepes are inferior -- either too thick, or of inconsistent thickness.
>
> -- Larry
>

Oh no! Do I have to get the special crepe griddle too?

Actually, I think that stuff you make at home should look like plain old
regular food. I don't use any special tools but the results seem fine -
they're thin and round and not ugly. I suppose they could be a little
larger and the edges are feathered because I like to spread it a little
up the pan to beef up the diameter. I'm not really all that into crepes
to a degree sufficient to warrant any special gizmos.

On 7/12/13 6:40 PM, dsi1 wrote:

>> Suggestion: buy a crepe rake for about $3 and learn to make crepes
>> properly. If you're lifting and tilting your crepe pan, the resulting
>> crepes are inferior -- either too thick, or of inconsistent thickness.
>
> Oh no! Do I have to get the special crepe griddle too?

8

Not really -- though I could sell you one of my commercial crepe makers.

But using a rake really does make a difference. To me, crepes are like
some cheeses -- thinner tastes better. And bigger is better, especially
if you're into rectangularly-folded savory crepes.

On 7/12/2013 12:13 PM, dsi1 wrote:

> You really need a wok with a flat bottom if you're going to use it on a
> glass top stove....

Or you could take Cook's Illustrated word for it, and just use a
suitably-sized saute pan, which they've found to be better than a wok.

-- Larry

On Fri, 12 Jul 2013 19:12:30 -0400, pltrgyst > wrote:

> And bigger is better, especially
> if you're into rectangularly-folded savory crepes.

Rectangle and crepe don't belong in the same sentence!

--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...
>I had thought I was going to make a stir-fry with chicken and yellow squash
>and zucchini.
>
> [reposting]
>
> Chicken & Squash Stir-Fry
>
> 2 skinless, boneless chicken breasts
> 1 Tablespoon grated lemon zest
> 1 teaspoon grated fresh ginger
> 3 Tablespoons white wine
> 1 Tablespoon cornstarch
> 2 Tablespoons vegetable oil
> 1 cup sliced yellow squash
> 1 cup sliced zucchini
> 2 Tablespoons fresh parsley leaves, snipped
> salt & pepper
>
> Cut the chicken into bite-size chunks and set aside. Combine lemon zest,
> ginger, wine and cornstarch in a medium-size bowl. Add chicken and toss
> to coat. Heat oil in a saute pan or wok until very hot. Stir-fry chicken
> 3-4 minutes. Add squashes, parsley, salt & pepper. Stir-fry 2-3 minutes
> longer. Serve hot.
> ***
>
> I previously mentioned I don't usually do stir-fry. I'm thinking I
> should, though. One can only eat so many steamed vegetables without
> getting bored.
>
> The wok has not been used in many years. So, before I committed to making
> this meal I took the wok out of storage. It certainly has seen better
> days. It's almost as old as I am.
>
> So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
> cookware. But in looking around, the 12" stainless Calphalon stir-fry pan
> looks like it will fit the bill:
>
> http://tinyurl.com/l29zc2g
>
> It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd want
> to put it in the oven, but okay.) Unlike a wok, it has a flat base so no
> wok-ring required.
>
> It should arrive next week. I'm looking forward to it! Wouldn't you know
> they put it on sale the day after I ordered it?! I'll have to call to see
> if I can get the sale price. It can't hurt to ask.

We never eat steamed vegetables here. I can't think of anything more
boring! I once got a vegetarian dish in Canada of steamed vegetables with
brown rice. It was during the 1980's when they were heavily pushing the fat
free foods. A huge amount of food came. I ate some but, bleh.

Mostly we prefer our veggies raw here but I know that you won't eat those.
One mix that I do love is the green and yellow summer squashes, baby carrots
or slices of a larger carrot, red onion and bell pepper, sautéed lightly in
olive oil with tons of black pepper. Sooo good!