Pranee's Thai Kitchen

local fresh asparagus, from the farm to the wok

I was glad to stay home and cook for my family tonight. But it is not just any cooking; I was wokking up Grace Young’s recipe: Velvet Chicken with Asparagus. It was the recipe from the cooking class and the cookbook “Stir-frying to the Sky’s Edge’. This recipe was appealed to me during the class last week of how the chicken was cooked by her technique (velveting) was so succulent. She mentioned that it is also the same technique that is used by Chinese chef to prepare chicken for Kung Pao Chicken and other classic dishes. At home today I followed Grace’s advice. I purchased the best and freshest ingredients. I purchased local organic chicken and local Washington asparagus. I dropped water in a wok to test and it did evaporate in two seconds. Like I always tell my students, please try to cook the recipe from the class within a week. And I did follow my advice. While cooking, I remember every step that Grace showed us during the class. With prepping before hand, the cooking went really fast. I was glad that my husband and son were already at the table with steamed jasmine rice waiting for the dish and we enjoyed while the wok hay was still in our dining atmosphere. 

It was quietness and the way we ate, I knew my family was happy with warm jasmine rice and velvet chicken and asparagus. And I was too that the cooking was easy, quick and fun altogether. The most important thing is I don’t need to search for a good Chinese restaurant any more. All I have to do now is trying new recipes from Grace Young’s cookbook. She is amazing teacher and cookbook author. Let’s Stir-fry to the Sky’s Edge.