![]() ![]() got me working on my knife skills! Had my mise en place ready, fired up my wok skillet to screamin, and got to tossing. ![]() the prep was a bit time consuming, but therapeutic. If your ingredients aren’t cut and ready to rock, you’ll burn whatever is in the pan, or just create a whole big scene … and who really wants that! Be prepared to Wok it Out! These ingredients are all cut very thin, with the idea being, they will cook REALLY quickly. The actual cooking time for this recipe is about 4 to 5 minutes, in a screaming hot pan. Organization Note: I ALWAYS recommend reading the recipe first, then gathering the ingredients prior to cooking it. I’ve included them in the recipe, even if they are not in the picture. Green Onions Note: I had intended to add scallions (green onions) to this recipe, but that angry cold spot in my refrigerator got a hold of them and froze them into a hard dark green bundle of tundra-fied wonkiness. It’s these little tweaks which take it from “Crack Slaw” to UBER Crack Slaw. This is all finished with a spicy soy sauce, sesame oil and black sesame seeds. ![]() I’ve added a few more veggies and flavors, and combined them with a nice very thinly cut flank steak. I’ve chosen to take the same flavors and build something a little fresher, a little more vibrant. Yes, this is all tasty, quick, easy and totally yum, but I see it as a bit of my job to take things and kind of twist them around and have a bit of fun with them! Just about every recipe I’ve seen for this amazing little dish is based on ground beef, cabbage and variations of ginger, soy and chilies. While I can’t really do anything about the inception of the name, I have tried to give it a little boost. It’s my understanding that the original “Crack Slaw” name comes from the addictive nature of this particular slaw. Servings: 4 Prep: 20 mins Cook: 5 mins Total: 25 mins ![]()
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