Comments for The Plant-Based Wok

Comment on Black sesame steamed buns with molten filling 黑芝麻包 by Sara H

Sara H — Sat, 27 Jan 2024 19:05:55 +0000

I just made these, and they are so delicious! I’m surprised they were so easy. Will definitely be making them again (with the molten filling next time).

★★★★★

Comment on Simple stir-fried zucchini with garlic 小炒西葫芦 by Jacquie Atkinson

Jacquie Atkinson — Fri, 19 Jan 2024 23:54:30 +0000

Love this recipe! Thank you!

★★★★★

Comment on Soba Noodle Bowl with Peanut Tempeh and Roasted Vegetables by Maggie

Maggie — Sat, 13 Jan 2024 03:14:47 +0000

Made this and it was so delicious! Easy to make, healthy and flavourful. I prepped more protein and veggies so that it is more balanced nutrition wise.

★★★★★

Comment on Flakiest Chinese Scallion Pancakes 葱油饼: The Ultimate Guide by Hannah

Hannah — Sun, 17 Dec 2023 03:59:52 +0000

In reply to 雅琳. Love this so much!! Thanks for sharing.

Comment on Simple Millet Congee 小米粥, with Instant Pot instructions by Hannah

Hannah — Sun, 17 Dec 2023 03:59:12 +0000

In reply to Nicole. Thanks for sharing! The additions sound delicious.

Comment on Flakiest Chinese Scallion Pancakes 葱油饼: The Ultimate Guide by Hannah

Hannah — Sun, 17 Dec 2023 03:58:09 +0000

In reply to Jen.

Hi Jen, it can be either! Sometimes I’ll have only have time to make the dough and then chill it, but other times I’ll prep up to coiling and then roll out the next day. So it’s up to you. I do prefer the results of the latter as the oil paste also gets a chance to harden (like cold butter = flakier results).

Protein content for Chinese AP flour varies, the two brands I’ve used are labeled 9g and 10g protein per 100g, so 9-10% protein content. Hope that helps!

Comment on Simple Millet Congee 小米粥, with Instant Pot instructions by Nicole

Nicole — Wed, 13 Dec 2023 19:52:30 +0000

Worked out well. Cooked a savory version with garlic, ginger, dried shiitake, carrot, and sweet potato. Thanks!

★★★★★

Comment on Simple Braised Kabocha Squash by Catherine

Catherine — Thu, 07 Dec 2023 12:10:59 +0000

This recipe is amazing. The blend of flavors is wonderful. I also really like the method of roasting the squash first and then tossing it in the sauce. The only thing I would say is that for my palate, 1 tablespoon of gochugaru would have been far too far spicy. I used one teaspoon and it was plenty for me. Who knows – I may have purchased a very spicy brand (and I did go heavier on the ginger). However, I would still suggest adding a little gochugaru at a time to the sauce until it suits your personal taste. This is my first time to Hannah’s site and I am impressed. Hope to try some of her other recipes soon!

Comment on Flakiest Chinese Scallion Pancakes 葱油饼: The Ultimate Guide by 雅琳

雅琳 — Sat, 02 Dec 2023 09:57:04 +0000

謝謝你 Hannah! You have solved the biggest mystery for me!

Ive been making this for my mom all these years but it was never as good as “home”. Your AP/Cake flour ratio, and letting it sit overnight, as well as the cook time with the lid really changed it. My mom wears dentures now, and she was so happy when I gave these to her tonight. She said it tastes just like she remembered, and its easier on her dentures than the AP only. She sends her thanks as well!
Lots of love and appreciation!
雅琳

★★★★★

Comment on Simple Millet Congee 小米粥, with Instant Pot instructions by Meggie Wolfe

Meggie Wolfe — Thu, 30 Nov 2023 14:12:11 +0000

Thank you! This was nice for breakfast 🙂

★★★★★