Serious Eats at the Food & Wine Classic in Aspen: The Cheat Sheet

Hello, friends! Whether you're in attendance at this year's Food & Wine Classic at Aspen or following along at home, we wanted to make it easy for you to find the recipes and techniques Kenji featured in his cooking demo, plus give you a couple more resources to expand your wok cooking. In addition to the three recipes featured below, you may want to check out the following:

• Kenji's James Beard Award–Winning Cookbook: The Wok: Recipes and Techniques
• The Wok: A Serious Eats Digital Issue: We worked with Kenji and several other wok experts to build this in-depth look at the history, culture, and cooking techniques that make the wok so amazing. Plus, you can find even more great recipes there from Kenji and others.
  

Chinese Chinese Stir-Fried Tiger-Skin Peppers Blistered in a dry wok, these stir-fried green chile peppers are fragrant, tender, and hot, hot, hot.

rating:

cook time: 15 mins

serves: 4

view recipe

Chinese Real-Deal Mapo Tofu The traditional Sichuan dish of silken tofu and ground beef, packed with málà flavor from chili oil and Sichuan peppercorns.

rating:

cook time: 20 mins

serves: 4

view recipe

White Rice Perfect Egg Fried Rice This recipe is designed to work with any cooking setup, whether you're using a true, flaming-hot wok burner or just a nonstick skillet on an electric cooktop.

rating:

cook time: 10 mins

serves: 2 to 3

view recipe