Spicy Cashew Chicken

I love my big, black, sturdy… wok.

Yeah, it rhymes, but I promise I wasn’t going there. Now, get your mind out of the gutter and back to the food.

Seriously, my wok has got to be one of the most valuable things in my kitchen. My cherry red Kitchenaid stand mixer is amazing. I will never dispute that, but the things it does, I could do myself (just not as quickly, effectively, or without complaining later about how sore my arms are). My food processor, just as awesome, but I would never tell a new cook they must have one. The meat grinder, deep fryer, sausage stuffer, 15 types of baking pans and three crock pots are all amazing tools – But the must have, the secret weapon, the key ingredient to graduating to the supreme level of iron chefdom – a good heavy cast iron wok. Or at least if you want to graduate to “quick delicious healthy fast weeknight dinner on the table chef“.

Ok, I won’t like, you should really have a crock pot, wooden spoon,  and iron skillet too. I think those are pretty much staples.

The thoughts and opinions of this post may have been effected by a little afternoon alcohol indulgence. Just sayin.


Comments

  1. says

    I have yet to get a wok for myself. Someone once told me that I can’t use one on an electric stove because it won’t heat properly (I miss having a gas stove so much!). Is that true?

    • Kita says

      I have an electric stove and it works just fine. I give my wok a solid 5 minutes to get smoking hot before I cook anything though. Gas is better, but life goes on! I say go for it!

  2. says

    That looks amazing Kita! I love cashew chicken…one of my favorites that I always seem to order when I go out for Chinese. I wish I could have it more often at home, but the bf doesn’t like nuts AT ALL. So weird…lol

  3. says

    You had me at spicy. LOL I love my “wok” too but alas it’s not cast iron. Cashew chicken and I go way back but I’ve never seen it dressed like this. :) I’m on a broccoli kick lately too. You made chicken look beautiful!

  4. says

    Wok is a terribly valuable tool. And cast iron ooo even more so. I love cast iron alas my clumsy mind strays from it because I’ve dropped too many pots more than once to want one of those pans to go crashing on my non insured toes. But they do have their uses :)

    photos are GORGEOUS so much color. I love it, Stir Fry is one of my favorite things to eat.

  5. says

    Wonderful! This is a great dish…I’ve been making a lot of asian inspired dishes this week (this one looks ah-may-zing!). I had a weighted bottom non-stick wok with a handle that I LOVED (not a traditional one – I know…) and it was wonderful! After 28 years, it finally bit the dust. I’m on the hunt for it’s replacement! I’d LOVE to see a pic of your wok on your next post!

  6. says

    haha…..I love my wok too!! I cook pretty much everything in the wok (because I’m so Asian? lol), though I’ll admit, I don’t do much cooking :) Your stir fry looks delicious!!
    hmm….wooden spoon isn’t one of my kitchen staples! I have one, but it pretty much just sits in the drawer :D

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