Wok-Made ASIAN WONDERS

These mouthwatering recipes from award-winning food writer J. Kenji López-Alt serve up impressive flavors in no time

Everyone has their go-to pans: a tried-and-true skillet; a worn-out saucepan; a big, heavy pot. In his new cookbook, acclaimed food writer J. Kenji López-Alt makes the case that a wok should be added to that list. “As far as putting dinner on the table quickly and easily, nothing beats stir-frying in a wok. It's the quintessential weeknight supper," says López-Alt. “It's also a fantastic way to showcase good ingredients. Vegetables retain their bright color and crunch, proteins come out tender and flavor-packed.” In The Wok, LópezAlt offers a comprehensive guide to the Asian dishes traditionally prepared in this pan so you can experience the speedy cooking and big-time flavors for yourself. Try one tonight!

CUCUMBER AND DILL SALAD

Serves 4

1 large English or 4 small Persian or Japanese cucumbers (about 1 lb.total), chopped into bite-size pieces

2 1/2 oz. red onion, thinly sliced

Big handful of fried or roasted peanuts (optional)

Big handful of minced fresh dill

2 tbsp. extravirgin olive oil

1 tbsp. white wine or rice vinegar Kosher salt

1/2 cup Greek yogurt or labneh

A few tbsp. chile oil, any kind