Advertisement
HomeCollectionsWok
IN THE NEWS

Wok

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
NEWS
By David Kohn and David Kohn,SUN STAFF | November 17, 2004
Over the years, my experiences with home-cooked Chinese food have been less than ideal. During the '70s stir-fry craze, my mother -- otherwise an excellent cook -- regularly served wokfuls of soggy snow peas and chicken swimming in soy sauce. Even then, my naive taste buds sensed that things were awry. Over the years, my own occasional wok attempts haven't turned out much better. After reading Grace Young's new primer, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Simon and Schuster, $35, 2004)
ARTICLES BY DATE
EXPLORE
By Donna Ellis | March 20, 2013
It seems most appropriate that on Valentine's Day 2013, Mango Grove and Mirchi Wok will celebrate a year of peace and love between a pair of culinary “isms” -- vegetarianism and carnivorism. On this date in 2012, chef/owner Rohit Chawla and staff opened their doors to Indian food aficionados who previously had to choose one or the other “ism” if they wanted to dine on Chawla's creative recipes. Although Mango Grove and Mirchi Wok were in the same building, they had separate dining rooms and separate kitchens.
Advertisement
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | March 9, 2005
It may be hard to find Hunan Wok, but it offers some decent rewards for those who do. The small Chinese eatery is tucked into a space at the back of the Atrium at Greenspring Shopping Center, just north of the city limits between Mount Washington and Pikesville. That it manages to stay in business in its out-of-the-way location confirms that the Wok knows how to satisfy. With a number of guests to feed, we ventured in the other night to order an astonishing amount of food. Hunan Wok has several tables, and a few modest lanterns and pictures as decoration.
NEWS
October 25, 2007
Alabama BBQ Company 4311 Harford Road -- Lauraville -- 410-254-1440 Mirchi Wok 6365A Dobbin Road -- Columbia -- 410-730-4689 Entrees $9.95-$18.95 Mango Grove, Columbia's popular vegetarian Indian restaurant, now has an omnivore cousin in Mirchi Wok, which serves hearty, masterfully spiced chicken, seafood and lamb dishes, as well as meat-free entrees. The restaurants share ownership and a front door, but each has its own kitchen and menu. Though the typical Indian kormas and kebabs are served at Mirchi Wok, so are creations like the rarra laal maas, a rich stew that marries the earthy flavors of both ground lamb and chunks of lamb with a heady mix of spices.
FEATURES
By Sam Gugino and Sam Gugino,Knight-Ridder Newspapers | September 19, 1990
MY WOK SITS permanently on my stove. Does that tell you something about how often I use it?If I had to choose only two pieces of kitchen equipment, they would be a sharp chef's knife -- or perhaps a Chinese cleaver -- and a wok.That the wok is such an indispensable tool shouldn't surprise anyone. It's only been around for a few thousand years.But a wok can be used for more than just stir-fried beef and broccoli. As a matter of fact, the wok can be used for a lot of food that isn't even Asian.
FEATURES
By Gerald Etter and Gerald Etter,Knight-Ridder News Service | April 14, 1993
Linda Drachman had been a cook and culinary teacher for more than 20 years, with one cookbook already under her belt, when she was asked to craft a year's worth of recipes designed for the wok.The result? An interesting and usable "365 Ways to Wok" (HarperCollins, $16.95), the 11th book in the popular 365-Ways series.It was her broad food background that helped her to see the wok as a giant skillet and not merely a vehicle for cooking Asian dishes."Even though woks were not my specialty at the time," she said, "I've developed recipes for over 10 years and taught a number of courses, so there was no difficulty taking the assignment."
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | April 23, 2000
Tender cuts of lamb are well suited to the ancient Asian culinary tradition of wok cooking. Aside from its efficiencies of fuel, cooking oil and time, wok cooking preserves the succulence of lamb chops and cuts from the leg or shoulder. And woks aren't just for stir-frying; a flat-bottomed steel wok placed directly over an electric burner browns these chops to perfection. Lamb Chops With Mustard- Rosemary Sauce Serves 6 2 tablespoons olive oil 1/3 cup Dijon mustard 1 tablespoon fresh lemon juice 2 cloves garlic, pressed 1 teaspoon grated fresh ginger 1 1/2 teaspoons dried rosemary 1/2 teaspoon freshly ground pepper 6 lamb loin chops (1 1/2 inches thick)
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Staff Writer | April 29, 1992
Economical cooking is made easy when you use your wok.Just 12 ounces of meat or poultry can be stretched to feed four people when combined with vegetables and other tasty ingredients."
FEATURES
By Marlene Parrish and Marlene Parrish,LOS ANGELES TIMES SYNDICATE INTERNATIONAL | January 24, 2001
The Chinese Year of the Snake begins today, and it will be celebrated with banquets and the fanciest of foods. With names like Buddha's Delight and Eight Precious Sweet Rice, the cuisine and its dishes sound intimidating and daunting - nothing you'd ever want to try at home. Most of us think that all of Chinese cooking is like that. Complicated. Mysterious. Inscrutable. Think again. Do the words quick and easy have any allure for you? How about appetizing, nutritious and flexible? Because behind the bamboo curtain, the Chinese method of stir-fry cooking in a wok is all of the above, and anyone can learn to do it. You don't have to go through a complicated course of study, either.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | April 25, 1999
Restaurant: Hoang's in Canton offers sushi as well as grilled specialties, noodle dishes and wok entrees. The service makes up for any unevenness in the food .When Nghia Hoang opened Hoang's Seafood Grill in Mount Washington seven years ago, Baltimore had only one Vietnamese restaurant. Now it has four -- five if you count the noodle shop Pho Saigon. Hoang has closed his carryout noodle shop and sushi bar on York Road; but we've gained a new Hoang's, a full-service restaurant, in Canton.Vietnamese is a delicate, healthy and highly flavorful cuisine, whose combinations of savory and sweet and highly spiced dishes in particular seem to appeal to American tastes.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,special to the sun | April 12, 2007
Breaking through the thick fried crust of a vegetable samosa at Mirchi Wok takes some effort, but once you succeed, and that delicious shell cracks, a cloud of steam, gently scented with cumin, will rise out of the mix of peas and pale yellow potato within. The samosa appetizer ($3.95 for two), served with two kinds of chutney, should convince fans of the vegetarian restaurant Mango Grove that its new omnivore cousin hasn't abandoned its vegetarian roots - it's just added meat dishes to the mix. Poor:]
NEWS
By Susan Reimer and Susan Reimer,SUN STAFF | May 4, 2005
Fresh Chinese is not your neighborhood takeout Chinese cookbook, and the first clue appears quickly. Don't use a wok, says author Wynnie Chan. Use a nonstick saute pan. "I prefer this type of pan to a wok when low-fat cooking because the temperature from an electric stove top or gas ring often isn't high enough to properly heat the sides of a wok," she writes when listing the equipment you will need. And that is just the beginning of Chan's efforts to break us of our love affair with notoriously unhealthful, but exceedingly flavorful, takeout Chinese food - next to pizza, perhaps the most popular takeout food in the United States.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | March 9, 2005
It may be hard to find Hunan Wok, but it offers some decent rewards for those who do. The small Chinese eatery is tucked into a space at the back of the Atrium at Greenspring Shopping Center, just north of the city limits between Mount Washington and Pikesville. That it manages to stay in business in its out-of-the-way location confirms that the Wok knows how to satisfy. With a number of guests to feed, we ventured in the other night to order an astonishing amount of food. Hunan Wok has several tables, and a few modest lanterns and pictures as decoration.
NEWS
By David Kohn and David Kohn,SUN STAFF | November 17, 2004
Over the years, my experiences with home-cooked Chinese food have been less than ideal. During the '70s stir-fry craze, my mother -- otherwise an excellent cook -- regularly served wokfuls of soggy snow peas and chicken swimming in soy sauce. Even then, my naive taste buds sensed that things were awry. Over the years, my own occasional wok attempts haven't turned out much better. After reading Grace Young's new primer, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Simon and Schuster, $35, 2004)
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | June 2, 2004
There are several China Woks scattered around Baltimore. The one in Towson, in the York Road Plaza, is an ambience-free carryout with dependable service that works well for parents looking to feed kids after Little League games. Unfortunately, on our recent visit, we came across little to recommend in the cuisine department. As with so many low-cost Chinese restaurants, this China Wok seems determined not to upset customers by over-seasoning any of its food. For appetizers, we tried steamed pork dumplings ($3.95)
NEWS
By Jody K. Vilschick and Jody K. Vilschick,SPECIAL TO THE SUN | December 27, 2001
Located just off busy Clarksville Pike, Fast Wok offers solidly standard Chinese fare, according to the owner, Joe Yu. With more than 120 entrees to choose from, there's chow mein or chop suey; egg foo young; lo mein; curry; and large varieties of chicken, pork, beef and seafood entrees. You can start your meal with one of Fast Wok's appetizers: Crab Meat Rangoon (crab meat and cream cheese wrapped in wonton and deep fried), Shrimp Toast (marinated shrimp with sesame on top, deep fried)
NEWS
August 13, 2000
If you're stir-frying on a gas stove, the best type of wok to use is round-bottomed with a ring stand. Position it wide edge up, replacing the metal burner support. If you use an electric stove, a flat-bottomed wok, set directly on the heating element without a ring stand, works better.-- Cole's Cooking A to Z
NEWS
By Jody Vilschick and Jody Vilschick,SPECIAL TO THE SUN | May 31, 2001
Busy Dobbin Center has a busy Chinese restaurant, Wok 175, tucked behind the fast-food joints. "We've owned Wok 175 since 1991 - about three years after it opened," owner Billy Wong said. Wok 175 brings decades of experience in cooking Chinese cuisine, according to Wong. "Our head chef is my father-in-law," he said. "He's been a chef for 40 years - 30 of which in Columbia restaurants." According to Wong, the restaurant serves Americanized Mandarin-style food and a variety of dishes in other styles.
FEATURES
By Marlene Parrish and Marlene Parrish,LOS ANGELES TIMES SYNDICATE INTERNATIONAL | January 24, 2001
The Chinese Year of the Snake begins today, and it will be celebrated with banquets and the fanciest of foods. With names like Buddha's Delight and Eight Precious Sweet Rice, the cuisine and its dishes sound intimidating and daunting - nothing you'd ever want to try at home. Most of us think that all of Chinese cooking is like that. Complicated. Mysterious. Inscrutable. Think again. Do the words quick and easy have any allure for you? How about appetizing, nutritious and flexible? Because behind the bamboo curtain, the Chinese method of stir-fry cooking in a wok is all of the above, and anyone can learn to do it. You don't have to go through a complicated course of study, either.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.