While making this Turnip, Chinese Mushroom and Pork Soup, the smells and all the tasting was such a tease! I couldn't stop diving into it and had an early lunch! Today's 'thought process' and part of Cook Like A Wok Star series was how to use the same ingredients to make a soup and also a stew! I even videotaped some of this and I'm learning how to edit and piece it together. I'll let you know when I upload to youtube, don't laugh at my attempt, at least I'm trying.
I love using my cast iron wok to stir fry my veggies and meat prior to transferring to a claypot to make soup! This wok is the best material for getting the veggies crunchy and also to sear the marinaded sliced pork shoulder. Because I don't teach using 'recipes', this is a very rough guideline to the ingredients and seasonings I used. I'll be using these same ingredients to make a stew right after posting this, so I hope you'll come back for that.
4 basic seasonings I use to marinade protein or make sauce.
Frying your veggies first saves you a cleanup step!
Add pork to claypot, done!
Do visit these other fabulous bloggers and their liquid lunches:
(I took the liberty of copying this list from Cheryl's list!)
Cheryl's Miso Bacon Corn Chowder at A Tiger in the Kitchen. Congratulations to Cheryl on her recent book, A Memoir of Food and Family!
Caitlin‘s Spring Greens Soup with Homemade Baguette at Caitlin Shetterly
Ellise‘s Cucumber-Avocado Gazpacho at Cowgirl Chef
Linda‘s Crack Pie-Inspired Shake at Free Range Cookies
Mai‘s Peanut Butter-Espresso Smoothie at Cooking in The Fruit Bowl
Rashda‘s Spring Pea & Mint Soup at Hot Curries & Cold Beer
Steff‘s Gazpacho at The Kitchen Trials