I too have had round bottoms with two handles but somehow now have a steel flat bottom with one wooden handle. Someone gave it to me and it does the job well enough. The problem with stir frying for me, and I really like it as a method of cooking, is that the gas pressure isn’t good and I can’t get enough heat into the wok. It It’s not terrible but not like the intense heat you see in restaurants.

I own a CI ”wok”. When I did my kitchen, induction was just beginning to be widely available in the USA, and the wok units were scarce anywhere. Or, I should say, the dished units to use the same thin carbon steel, loop handled wok were readily available across Asia, but they were way underpowered. My gas unit is small with genteel power good for what I need it for, but wimpy for wok. Then there's the sad truth that my Asian friends who've seen me try (in an appropriate kitchen) laugh kindly, like people watching a puppy trip over its ears. Apparently, my ineptness is adorable. So the Le Creuset wok came into my life. It has a dished interior, and a small flat bottom. The bottom isn't big enough to get the power ring on. It's a lot of metal, almost all out of the induction field, so it takes forever to heat without putting it in the oven to preheat, during which time one puts another pot on the induction to warm the surface, holding thermal shock at bay. It's really good for frying small batches of things. Otherwise useless. And supplanted by my mother's Wagner frying pans.

What I learned during all of this is that (1) I don't have to master every technique, (2) I learned a lot more about woks than how to cook in them, (3) there's a reason so many Asian homes have tiled ”mess” kitchens with dragon's breath wok burners and ”clean” kitchens for apples and Froot Loops, (4) I'm never going to master wok cooking, at least Japanese style, if I can't master the cooking sized chopsticks. Lots of Japanese women have smaller hands than I, but practice doesn't seem to help the floppy puppyness.

But I also learned the same snobbery about woks as JL posted, with the addition that the cheap carbon steel wok is supposed to be hand hammered rather than stamped, and dished, then turned inside out to get the right shape. Knowing all that snobbery is never going to make me a better wok cook. The liking of the long handled, flat bottomed wok is a revelation!

DH uses a wok; I don't. He doesn't like carbon steel. I'm not sure exactly what he had before other than it was teflon-coated, but with the new induction we got this one:

Buy Demeyere Industry 5 Wok flat bottom | ZWILLING.COM

In the past he's been 100% against stainless for the wok, but he bought a cheap teflon-coated one for the induction and wrecked the coating on the second use, likely had a hot spot (note I said cheap, here...). He was impressed with the new Demeyere stainless pieces I bought, and that helped me talk him into trying the Deyemere wok. He loves it! And yes he does the flipping and tossing and all the other high-heat stuff you do in a wok. And I don't have to worry about breathing in or ingesting that teflon cr*p. Actually, I haven't seen him use his one remaining teflon-coated fry pan since we got the new Demeyere set, I do believe he's been converted for good. :o)

I have two woks… one is a flat-bottom non-stick electric (useless for me) and one is a round-bottom steel, with one long handle, one short handle, and a beautiful patina. :)

I had inhertied one from Dad. It was a cast iron one. I got rid of it, because cast iron and tomato is not good. I do not like the taste at all. I just use stainless steel now, I might consider carbon steel, but it would be only me, hubby will NOT eat anything not Southen Fried.

My own is steel, flat bottomed, and I mostly forget to use it, so it looks pretty clean.

My business had an extraordinarily large one, maybe 36”. We occassionally used it on a propane or charcoal grill, and sometimes just for display. It was fun.

I don't know why anyone is concerned about wok snobbery - you just get what you like and what works for you, and then what anyone else says or thinks is irrelevant. I'm very good at ignoring any kind of snob reference.

I have a very old round bottom carbon steel wok that I love, and my new Dacor cooktop came with its own wok ring, just as my Bertazzoni range did. It is important to have a fitted wok ring so that it does not slide around. My Dacor cooktop has a very large center burner with two burners, like the front left burner on my Bertazzoni, and so I can get good heat for woks.

During my Salem kitchen renovation, I bought a flat bottom non-stick wok that would work with my portable induction burner, and I like using that as I would a high-sided skillet, which I otherwise do not have. I use it on the same burners that I use with wok rings, and I like it as an oversized skillet but not so much as a wok, partly because I am used to the round bottom version.

I used the round bottom wok to make popcorn, and it would make two huge batches as once, but recently I bought a silicon microwave popcorn dish, and I tend to use that now instead. It won't make as much in one batch, but then it is very easy to make a second batch, and that way we have more hot popcorn. I don't eat popcorn very often - only for Saturday or Sunday afternoon movies - to make it feel more like we have gone out.

The round bottom wok is better for making small batch stir-fries, and I like using it to make Pad Thai, which is one of Kevin's favorite dishes. I like the flat bottom wok for sautéing vegetables for frittatas, especially potatoes and spinach, as I can cook large batches without having pieces jump out of the skillet. I use both woks for making fried rice. I always have shrimp in the freezer, and so it is easy to add that whenever I want.

Seasoned carbon steel, flat bottom, 12 to 14”. A helper handle is fine.

These must be well seasoned and that’s easy to do. The interior (cooking) surface will behave like excellent non-stick.

I gave my seasoned 12” diameter wok to someone. I will try to get a replacement soon because the 14” one feels a tad too cumbersome.

I have several well seasoned, older Cast Iron skillets, but those get used for different things like grilling.

I would not want a CI wok — too heavy. I have a shallow SS wok which I never use. I think I had a non-stick 8 to 9 inch black wok. I have no idea where that went to but I don’t miss it.

I’ve made quick stir fries in non-stick 9” skillets, but that non-stick material gives me pause.

I am no ”expert” but I have been making a lot of Chinese and SE Asian food and stir fries for decades and the thing is, it can take experience and understanding (from experience) what you want to achieve and what foods and cuts take how long. There are a lot of variables — the amount of fire of heat oomph available, the way the ingredients are cut, knowing when to take them out and add them back.

I have mostly everything prepped and ready. I use a lot of small dishes to hold the prepped food. I move quickly — so don’t relish someone hanging over my shoulder or helping unless they are versed in what I am doing. I have a portable Iwatani butane heat souce, but rarely use it. No gas stove. I have a fast response electric smoothtop and use the large burner. When I had just a junk electric coil burner, I just kept it on high and moved the wok onto and off of it as needed.

You need to know your equipment — whether it is a sailboat, outboard motor, washing machine, firearm, sewing machine or mixer.

I don’t know if this story is true, but decades ago I was told a story about how the jazz musician, Stan Getz, came across a battered saxophone in the trash, picked it up and began playing good music on it. I have never found any verification of this, so perhaps it was a concocted story to illustrate a point.

Sure, Joyce Chen had a lot to do with introducing Americans to Chinese cooking. You can still buy JC woks and equipment, but please, not from Amazon.

Here is a good site:

Kitchen Supply

➡️ https://kitchensupply.com/pages/joycechen

There used to be a Joyce Chen restaurant at Alwife area in Cambridge. I never went there. I never happened to buy any of her cookbooks. JC influenced many.

I (foolishly? it is time consuming) have made from scratch, peking raviolis, moo shu wrappers (easy), other.

By now there are many accomplished chefs and videos and books. That’s fantastic.

➡️ https://joycechenfoods.com/legacy/

❗️Remember to turn the stove exhaust fan on high and crack open a window or door while doing this.

Note that this is not a hammered wok; just a simple stamped carbon steel wok. Works fine.

Steamed long grain white rice.

There is no need to buy a rice cooker, let alone a fancy one (winking at the dear Zojirushi).

You can, gasp!, make delicious long grain white rice on a pot on your stove, or, double gasp, in a simple microwave oven. We always made ours this way and I can provide you with the directions. Easy Peasy. It is in the technique, not the gear. Results: perfectly cooked long grain white rice (like jasmine rice) where the whole grain is perfectly cooked, no hard center and no gummy pasty gobs.

Refrigerate any leftover rice. Leftover rice is perfect for making fried rice.

I need recipes for ONE! Hubby will not touch anything with green or Oriental. I love it all. He only eats Southern fried. That is fine. I have ordered a carbon steel wok for me. Helper handle, regular carbon steel, not a non stick. It is 14 ”.

Sherry, if you like General Tsao’s Chicken, this recipe is really good!

General Tsao’s Chicken

I use chicken tenderloins, cut in big hunks, and always add lots of broccoli. :)

Petalique, thanks for the info! I have a few Joyce Chen products, but had no idea who she was. (I think I had pretty much assumed she was the Betty Crocker of Asian style cooking utensils.)

Sherry, that’s great that you got a wok for yourself. There are many Chinese, Asian, Thai, Vietnamese dishes that you can make and enjoy the leftovers.

I believe Lily bought a wok and a cookbook a few months ago.

What sort of things do you like? Do you eat meat?Do you prefer mild or spicy? DH and Iare very flexible, but do enjoy spicy foods. I should qualify that a bit. We like flavorful food. Some people are under the impression that “spicy” equals lots of hot chilies. Years ago, I noticed that a lot of the so so Chinese -American restaurants seemed to hit a dish with a dash of cayenne, thinking the American ordering would be satisfied..

A lot of times these days I am too busy to follow a recipe or make something elaborate. Instead I will start off with some things I have available in the fridge or freezer. If DH isn’t hungry, that gives me more latitude because if I am just tossing things together as I come across them in the fridge or as I want to use them up, I don’t have to worry about making enough. But usually I start off and as I come across things the volume of what I’m making grows. You have probably done that sort of thing.

The other day, I had some pork tenderloin and some bok choy that I wanted to use. Then I added some mushrooms, maybe an onion, maybe green onions, maybe a bell pepper or some Chinese chilies, a bit of broth, maybe a couple of sugar snap peas. And I had some leftover brown rice. For aromatics, I included some garlic, oyster sauce,, bit of chicken broth, a splash of Chinese wine, a bit of soy sauce, maybe a pinch of sugar. I didn’t just add these all at once knew how I wanted to combine the ingredients.

I am not great at plating and sometimes I only remember to snap a photo of it for my recollections after I’ve eaten a portion of the food and made a mess of everything so it is not ready for publication in a magazine :-)

But really you can’t easily go wrong. If you combine the things that you like, learn a little bit about how things cook and how much time they take, what seasonings you think work or you learn from a couple of cookbooks work with the ingredients. Then you can move onto the techniques or tenderizing the meats and so on.

I sometimes like to look at YouTube videos and I will watch television cooking shows when I’m doing something else..

Our kitchen leaves a lot to be desired and the alcove for the fridge is small. We have quite a few specialty ingredients and little space, so that’s a challenge.

Let us know when you begin using your wok.

Plllog, I think John Liu first mentioned Joyce Chen. I knew of her, but cannot recall ever watching her PBS show. You can find her recipes online, but they are, by todays standards, the fairly well known dishes that populate most rudimentary cookbooks and you can find online or videos.

One of those dishes is the easy to make Beef with Broccoli. One of the best I ever had was one I put together for DH and a friend in a crowded messy kitchen, in a hurry with people talking to me and I had not made it in a long while. I cannot recalled if I followed a recipe, or just glanced at one to get an idea of the ingredients. Our neighbor liked it a lot, so that made me happy.

I think I used some beef tenderloin from a farmer’s market and broccoli of course. Probably blanched the broccoli to keep it crisp. Oyster sauce, soy sauce, dash pale dry sherry., maybe some broth. garlic, maybe? ginger., toasted sesame oil….

That was just a happy accident.

So many of the contibutors to these forums have very nice kitchen and gear. How lucky they are.

When some of you say that you have a ”Cast Iron” wok, do you actually mean you have a cast iron, heavy wok like a Wagner CI skillet? But why?

Seriously, you mean that it is not a carbon steel wok?

Cast iron is heavy, and IMO, not as versalile and flexible ascarbon steel for a wok.

And as for stainless steel woks, how do you keep your ingredients from sticking to the pan without using a lot of oil? There is a way to give a stainless steel wok or fry pan a polymer like coating, but if those wanting a shiny clean looking pan after cooking, you’ll likely be washing off that patina. Easier to use a seasoned carbon steel wok.

"And as for stainless steel woks, how do you keep your ingredients from sticking to the pan without using a lot of oil?"

Stuff shouldn't stick to stainless if the pan is pre-heated, then the oil added, then when the oil it hot but not smoking, adding the ingredients.

I'm not sure if this is exactly like mine—there have been a few redesigns—but it looks close if not. LeCreuset enameled cast iron. Tiny base and steep sides means very little of the mass is in the induction field. As I said, best way to bring it to temperature is in the oven, if you don't have a dragon’s breath burner. It is heavy. No one handed tosses. There is a wire shelf rack, which is nice. I've used it most successfully for small barch deep fry, which uses a lot less oil per depth than any conventional pot. The interior is high heat textured enamel, so it doesn't require seasoning. It doesn't work like a normal wok.

I was trying to learn wok cooking during the time I was designing my kitchen, but I didn't take to it well, and one must compromise in fitting all one's wants in. In the final design, I could have had (could still have) an 18K wok burner. Short of true dragon's breath, but hot enough for home cooking. The small and medium burners I do have lend themselves better to the rest of my cooking, though I do use the induction much more. At the time, however, this was the only way to get a round bottomed wok onto flat induction, other than a weird bespoke German contraption which was just a step shy of Rube Goldberg, or a dedicated, dished unit, which was still a compromise because the wok had to fit the shape. I had no illusions when I was given the CI wok. It works even worse than I thought it would, though.

BTW, seasoning a wok is just like seasoning a cast iron frying pan. Normal dish soap will not remove the seasoning. If it removes the coating, what you had was just build up grease. I'm talking about the normal stuff. I have no idea what Dawn would do. It's the polymerization, mentioned by Petalique, that is the seasoning. Just brush or wipe on high heat oil in a very thin layer and heat. Let cool repeat, etc. Or use plenty of oil whike cooking and let it self season. If you don't remove the grease after use, however, you'll never get a true good seasoning.

I have previously never much liked cast iron woks.

Light carbon steel woks can be lifted, tilted, tossed, quickly heated up and cooled down. You get it roaring hot, toss the food, enjoy the vaporizing oil bursting delightfully into sheets of flame, tip the food into a workbowl, rinse out the wok under the faucet, repeat.

The Joyce Chen cast iron wok I now have, being heavy and immobile, requires a more sedate type of cooking. I’ve actually been using it to brown then simmer, sort of a one-pot meal thing. For example, you could brown meat, fry noodles, add broth and veg, simmer to make a soup. We’ve been using it to steam clams, in place of my cataplana which has gone missing.

So I like the CI wok but it doesn’t, I think, replace a light steel wok.

My largest burners are 22k btu, which is passable for wok cooking. As important as the burner is the ventilation.

Nice looking wok, plllog. I know how to season my carbon steel woks.

And I have used high heat w a stainless fry pan, but I don’t think I would care for a SS or a CI wok.

The wok I gave away was the one I liked best. I have it on my list to get a replacement like that one.

Plllog, is a dragon’s breath burner what you see in those Chinese commercial kitchens?

You have close to that in your kitchen? or wanted one?

I am in amateur equipmentville compared to you folks. We did by a wok burner for outdoors, but it is still in the garage, unused.

I think if I could get and afford really good food to order, I might be happy to just read mags and books.

John, you wrote, ”We’ve been using it to steam clams, in place of my cataplana which has gone missing.”

I love steamers, but they have gotten very expensive because of the invasive green crab.

For $9 I can buy 10 to 12 soft shelled clams. Crazy. We used to dig them by the half bushel. They take only about 5 minutes to steam. I use a simple pan. I cook lobster in a simple kettle as well.

I get clams and mussels from a little Asian seafood shop. They are in big tanks of water, about $4.99/lb. The other tanks hold live crab, lobster, fish, etc. It isn’t bargain-priced but is competitive enough with the price of dead stuff on ice at the nicer grocery stores.

I am in New England. Mya arenaria have gotten expensive.

Party-music, that looks like a good recipe.

Here is an inexpensive basic book I bought years ago. I think it is mostly Cantonese (?).

And here is one recipe from it — Beef with Broccoli. Sherry, you now have two simple recipes to start with.

Although I have a wok spatula, I find a slotted spoon with a comfortable handle, very good for wok cooking.

I think I make my beef and broccoli a bit differently.

Oh, Petalique! I know you know how to season your wok! I was throwing that out there for those who don't know.

i think John's 22K btu is at least baby dragon's breath. The 18K one that would fit my kitchen is, I think, adequate to my skill levels, though not dragon's breath. (1200 cfm hood is already there.) There were a slew of residential ranges that had gonzo wok burners, though I don't know what's out there currently. They were 28-35K, IIRC. And that's what I was thinking of, though for sure the commercial ones count—though may be more full on furnaces than dragon's breath. Some of those in Asia, in those tiled home ”dirty” kitchens are also furnace level. Perhaps your outdoor one too? After all, a well adapted dragon needs to be able to exhale a blistering sheet of fire without burning his face off…

Kung Pao Chicken —

Hahaha. I should back off the Chinese and SE Asian food. I am supposed to watch (reduce) my sodium intake.

Maybe hang out with steamed, u seasoned fare and fresh fruits and veggies. It is much easier on the cleaning crew.

Great minds think alike though your kung pao is much prettier! No red peppers and can’t have chiles because this is for my ill friend who can’t eat spicy.

Quick kung pao chicken recipe for Sherry

Start some rice. Also start boiling a medium pot of salted water.

Marinade is: 1 tbsp each of soy sauce, oil, Xiaoxing wine (or sake, or dry white wine), rice vinegar (or white wine vinegar), water, cornstarch; 1 tsp each of minced ginger, minced garlic; salt and pepper. This is about enough for 4 chicken thighs.

Marinate cubed chicken thigh for 1/2 hr.

Sauce is same as marinade, but skip the water and use 2 tbsp cornstarch, add 1 tbsp brown sugar, 1 tsp or so of chili paste or sauce, and chopped scallions.

Water is boiling, turn off heat, put in broccoli, remember to remove and drain when it is still bright green.

Heat 1 tsp oil in wok to very hot, put in small batch of marinated chicken after shaking off drippy marinade - maybe 2 thighs’ worth, stir fry until browned, about 2 minutes. If it takes longer, work in smaller batches. Add oil every couple of batches. Set cooked batches aside.

Put tofu in wok, some oil and salt/pepper, some soy sauce, stir fry until a bit of brown-ness appears. Remove tofu.

Put peanuts in wok, fry like the tofu.

Add all the cooked chicken and tofu back to wok with the peanuts, stir fry to reheat, pour the sauce over it all, and keep cooking as the sauce thickens and coats.

Serve with rice and broccoli. The rice and broccoli are super plain - a counterpoint to the chicken - but you can jazz them up.

Sadly none of the residential units can come even in the same zip code of dragonability as what the commercial cooks use :-(

They have 125,000 btu :-)

In theory the design of my kitchen with an open range wall and a 48” hood is intended to permit a single burner wok range to be installed next to the current range.

In practice I’d have to upgrade my gas service, run another gas line and water line, put tile or stainless steel on that wall (though that is planned anyway), install a bunch of stainless steel guards and re-install the side panels on the hood - and I’d lose my Magic Corner to stand in. Would have done it when I was younger and more into cooking adventures. Not any more.

I can see installing one of these outside, run from LPG. But I’d rather have that desk.

https://www.acitydiscount.com/GSW-USA-30-Single-Burner-Chinese-Gas-Wok-Range-w-13-Hole-WR-1-13.0.234098.1.1.htm?utm_source=bing&utm_medium=cse&utm_campaign=cse_bing&ppcid=18&link=Kitchen---Housewares&msclkid=979defa6372e1ec02e1d88794ceda245&utm_term=4577473072669770&utm_content=Allstrong

Petalique, I have that cookbook! I love their pork fried dumpling recipe…. and haven’t made the Mongolian Beef recipe with crispy noodles in ages.…

All the recipes sound great, but they are for too many servings. I can only cook Chinese for ONE! Hubby will not touch Chinese or Cajun.

Even if I order from a restaurant it is two meals for me.

Hi again, Sherry —

Do you eat leftovers? Some people dislike them. I love them and sometimes use them to make another dish.

❗️IDEA: If you can change your wok order and if you want to only cook one or two servings, you might do better with a 12” wok, maximum.

You can adjust recipes for just one serving (if you dislike leftovers) or for two servings.

I can help you with that as can John, plllog and others.

Re your husband — so, he only eats ”Southern Fried?” I’m not sure what that is, but my guess is that it involves most meats coated with batter or crumbs, then fried in oil, ?

Two days ago I was craving really good fried chicken. Wonder where I can buy a few pieces. I don’t know if KFC is still around here. Is that any good? I have a deep fry device, but it seems like a lot of work to go to for 2 or 3 pieces of chix. I always put it away in clean ”new” looking condition.

Fried whatever.

meat, can be chicken thighs, boneless chicken breast, pork chop, venison, or beef

I usually pound the boneless pork chop or boneless beef with a meat mallet.

All purpose flour

Dip meat in flour and set aside. If you want a real thick crust, dip in flour, then beaten egg, then flour again.

Heat oil in cast iron skillet over medium heat and fry, turning occasionaly until it quits sizziling. Chicken breast to 165*- Thighs to 185*- Pork chop to 145*- Beef, his well done, mine not.

Drain on paper towels.

ETA: If you want seasoning, even if just salt and pepper, add to the dry flour.

Thanks, Sherry.

I’m thinking about your desire to cook Chinese food in a wok.

If you only want to make about one serving, I suggest a smaller wok. You likely already own a pan that will work.

Think about how involved you expect to get. Perhaps you’d like to start off with some simple stir fries that will not demand a lot of different specialty condiments.

At the moment, do you already have these ingredients in your pantry?

* Light soy sauce

*Oyster sauce

*Toasted sesame seed oil (keep in fridge or it will oxidize and taste rancid)

Cornstarch

Pale dry sherry (or Chinese cooking wine, Shaoxing wine)

Fresh Garlic, Fresh ginger

Scallions (green onions)

neutral vegetable oil

Optional: Dried Chinese Chilies; Shiitake mushrooms or button mushrooms, dry roasted peanuts or red skin peanuts;

With just a few of these things and stainless steel or non stick pan, you can make some quick, simple stir fries. You need a pan with some ”room to move” but you don’t need a wok to begin enjoying simple Chinese or Thai inspired stir fries. I do it often.

Do you like white or brown rice? You’re all set with cooking this? If you want, I can give you a quick, easy tutorial.

I have everything but the options, except regular mushrooms, I always have those. I keep white rice, never brown.

Yes, I canceled the wok. I have Tramontina pans in 8-10-12 inches. They are stainless steel and curved. I usually make something for me on Thursday, when he eats a hamburger at 11am and leaves to go to his meeting.

He does eat and like most Italian and Mexican, so I do have that. He will eat fried seafood, like shrimp or fish. No oysters, crab, or clams, He never had shrimp until we married in 1970. I had this weird dish in the late 60’s. It was a new restaurant and was called ”pizza”! No one had ever heard of it before!

It is, I think, the green whatever in the other cuisines and the spices. Nothing was spicy.

Potatoes, beans, and meat were the only things available off the coast in the 50-60-70’s. If you never ate it, the taste was weird.

I do not blame him or want to force him to try stuff he does not like. I just get bored with the same stuff.

Now, I also cannot find anything Indian I like. No curry and nothing with coconut milk or peanuts. The spices are ”off”.

I have made fried rice I liked. I made beef and broccoli, but it is a lot of work for one person. The frozen grocery stuff is okay , but not really good.

Cooking most things for only a single serving can be challenging. Although I sometimes do it, I rely on already on hand items (like a package of baby bok choy, even though for a single serving, I might only use three of them). I also have a cellar pantry (cool- cold) and a couple of freezers (shrimp, chicken thighs, individually wrapped from a grocery store tray of 10 pieces). Most food and grocery items are sold by the bunch or package.

If you are not going to eat and enjoy leftovers, you’ll likely have to limit your choices or see food go to waste (or give some to friends).

Imagine trying to make a single serving of fish chowder. I make a sizable pot of it. To buy just a serving’s worth, you’d drive yourself nuts — fish, lean salt pork, onion, milk, oyster crackers. A d it’s one of those things that is more flavorful if cooked in volume. Synergy!

Similarly with most Chinese like stir fries. Beef with broccoli, kung pao chicken, Chiang Mai Chicken. All easier to make 2 to 4 servings. Share, eat leftovers or try to freeze and compromise quality.

One plate, but 3 to 4 servings cooked. But we both like it fine as a leftover for lunch.

Moo shu pork is delicious and easy to make, but it wants too cook as about a 4 serving volume in a wok. Otherwise it would not taste as good and would be a PITA.

Moo shu pork ready to roll up (petalique)

Moo shu pork in the wok, all ready (petalique)

I think leftovers are the answer. Many of those dishes taste as good or better the next day, like stew. The leftover rice is great for frying.

You can also develop versions of the dishes without the offending “green”. like my kung pao chicken shown above, which was not colorful at all.

There may be a few things you can buy or cook on the fly that would hit the spot for you.

1. Using home made, frozen chicken stock, I often like to make a ramen noodle soup (toss that salty seasoning pack) from ingredients I keep on hand:

Spur of the moment ramen soup w shrimp and vegetables (petalique)

Chicken stock, dry ramen noodles (buy a box of wrapped packets), shrimp from freezer

, dried shiitake mushrooms, rehydrated); sugar snap peas; Thai bird chilies; soy sauce, fish sauce, cilantro,Napa or Chinese cabbage. Green onion & maybe a touch of chicken Better Than Bouillon.

This usually expands to two servings, but DH like it and I like it ice-cold for breakfast.

Or you could take a Ramen soup package (some better than others) and doctor it up w some protein of your choice, green onion, par cooked mushroom and fresh sprouts. Maybe a drop of toasted sesame oil.

Another quick way to get a taste of Chinese without cooking much or ordering out:

You can serve these with the traditional dipping sauce that usually includes light soy sauce, water, bit of grated fresh ginger, minced green onion, bit of sugar, bit of toasted sesame oil (a seasoning).

Yeah, I know I am asking for the moon and stars, lol. Quick, easy, and for one. The restaurant I ordered from closed. It was very, very, very salty and the amount even ordered for one, was two meals. I gained about 15 pounds from water alone. There is another, not quite as good, but still has as much or more salt.

I should just give up.

No, you can make some good things with reduced sodium.

You can even play around w a SS pan at home.

Shrimpy egg fy omletty thing

Have ready: 1 or 2 beaten eggs

a few shrimp

garlic - Smashed, minced

A bit of white pepper if you have

just a wee bit or reduced sodium soy sauce.

Handful or half handful of washed, trimmed fresh mung bean sprouts

a few drops of toasted sesame oil around fiishing time

Scallion or two, freshly chopped, med to fine chop

Have ready:

If you want to go quick, combine the egg, medium par cooked shrimp, a bit of white part of scallion

white pepper, bit 1 tsp. or less of low sodium soy sauce, minced garlic

Hot pan

add a bit of oil

Reduce heat a bit, add egg mixture. You can cover if you wish, or let set up a bit before you flip.

Forego the usual EFY sauce, or, only make a couple of Tablespoon of it because it is salty. Instead, you can just mix 1/2 T oyster sauce, bit of soy w bit chix broth and 1/2 tsp to 3/4 tsp corn starch. Mix all together and bring to heat slowly in separate saucepan until it begins to thicken a bit. Not thick. like maple syrup.

You can carefully spoon this onto your shrimpy EFY

Chinese and SE Asian food can be very high in sodium.

But you can compromise toward a more healthful rendition of things.

Chinesefy! Take simple things like a bit of med rare steak pan fried or broil w a bit of garlic. Let rest 10 mins. Slice against the grain, on the bias. Slice to your preference.

Salad with or without noodles — Make a small amount if you do not want leftover

Mix a bit of fish sauce or soy sauce, bit of sugar, bit of fresh lime juice. Just a dab, that is the dressing/oil. Maybe include a drop of toasted sesame seed oil

Greens, a few fresh sprouts, scallion, chopped/or minced, whatever you want in your salad. You can include some cellophane noodles (in pan of warm water till soft, then rinse w hot water, drain. Some chopped dry roaste peanuts or pecans or dry roasted sesame seeds.You ca include some thinly slice jalepeno, or red bell pepper. or a couple of cherry tomatoes for flavor and color.

Plate it and lay the steak slices atop. Use a bit of the dressing over it. Sprinkle a few toasted sesame seeds or chopped green onion on top.

I, personally, would never just make a single serving of this.

This sort of thing

Petalique, that soup is beautiful!! I want to eat it. And I like cold from the fridge soup, too. I don't want to make it, though.