Welcome to 1985:
This contraption is an electric wok.
Let me rephrase that: a vintage electric wok.
It's a hand-me-down from my mom's kitchen, and I love it!
Yes, it is sort of big, awkward to store, and a little hard to clean, but the way it cooks stir-fry is uncomparable!
Well, I suppose if someone were to offer me a new fancy, schmancy stir-fry pan, I could give it a whirl.
However, this is what we have and love!
Tonight we had Chicken Chow Mein.
The recipe says it can be made in the slow cooker, but the vegetables would lose all of the steamed crispness that makes it preferable for our family.
(If your family likes soft vegetables, this would be a perfect slow-cooker recipe!)
Chicken Chow Mein
1 large boneless skinless chicken breast (about 1-1 1/2 pounds)
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 T. soy sauce
1 c. chicken broth
1/2 tsp. ginger
3 large carrots, sliced (1 cup)
3 large stalks celery, chopped (1 cup)
1 can (8 oz) sliced water chestnuts, drained
1 large green pepper, diced (you can use larger pieces)
1 head of broccoli, cut into florets
Heat oil in wok or large pan. Add chicken. Stir in garlic and soy sauce while chicken cooks. Add broth and ginger; bring to a simmer. Add vegetables and let cook just until vegetables are steamed. Serve over hot brown rice.
*Additional soy sauce can be added when served.
"I can't believe I ate it all!"
So, how about you?
Do you have any vintage appliances that you're holding onto because they just do it best?