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16 Responses to “ Healthy Catholic #08: The Wok ”

1. 
   Fr. Bill Holtzinger Mar 27th, 2007 at 10:09 am

   Fr. Roderick,
   Man! I’m impressed with your culinary expertise. I’m just proud to say that I can microwave chicken strips. Keep it up! Maybe I’ll start cooking for real too!

2. 
   Moe Mar 27th, 2007 at 5:29 pm

   WOW - great job Fr. Roderick! The dish looks great - we will definitely be trying some stir-frying at our house.

   Thanks for sharing that with us.

3. 
   Eric Mar 27th, 2007 at 8:34 pm

   Nice video :). You might want to invest in a proper knife though, that cleaver looked kinda dangerous !

4. 
   David A Mar 27th, 2007 at 9:44 pm

   Cool recipe! I noticed that you may have burned the garlic or ginger. Try not to do that b/c it can make the dish bitter.

   For a busy guy like you, you might want to double the recipe and freeze a portion for a time when you are in a rush.

5. 
   Mike Mar 27th, 2007 at 10:05 pm

   …..well, I have to agree with Eric: this is definitely not a proper knife you are using.

   I’m not an expert on this, however I think that the knive you are using is made to chop rather than to cut.

   Anyway, once again a terrific show !!!
   

6. 
   Fr. Roderick Mar 27th, 2007 at 10:09 pm

   This knife is used a lot in the Chinese kitchen. It’s razor sharp, and my grandmother, who was Chinese, used it all the time. So there you go

7. 
   Fr. Roderick Mar 27th, 2007 at 10:11 pm

   @David: the garlic burned a little because of me adjusting the camera in between takes. That’s the price you pay for cooking and podcasting at the same time

8. 
   Dorothy Mar 27th, 2007 at 11:01 pm

   Nice segment Fr. R! I coincidentally saw the movie “Eat Drink Man Woman” - if you haven’t seen it you must!

9. 
   TJ Mar 28th, 2007 at 12:34 am

   There you go….There go your fingers if you don’t curl them under when cutting! Scared me to death! (Imagine a little horrified face here–I’m not tech savvy enough to add one.)
   Nice recipe, though. Thanks.

10. 
    Colin Mar 28th, 2007 at 6:55 pm

    Hey all

    I don’t know if you have heard of the website Sparkpeople, but it helps me track my calories eaten. If you guys are interested we should start a “Healthy Catholic” Spark team.

11. 
    elaine Mar 29th, 2007 at 10:00 am

    Great show, Fr Roderick. I loved it. I especially marvelled at how you managed to hold a camera and cook at the same time. Amazing. Keep up the good work!

12. 
    Inge Mar 29th, 2007 at 9:04 pm

    And then they say men can’t multitask…
    I -woman- would have had difficulties cooking and filming at the same time. :O

    Tomorrow there is a week market in my town. So I will buy some ginger, soy sauce and oyster sauce and try this out.

    Are you eating just the vegetables, chicken and sauce or do you serve rice with it?

13. 
    Inge Mar 31st, 2007 at 2:47 pm

    I actually tried this out. It’s AWSOME! It really is! Thanks for the great recipe. My roommates had also a serving, because they could not withstand the smell.

14. 
    Kelly Apr 1st, 2007 at 4:20 am

    I watched the episode, and I heard that the chicken was coated with ‘corn flour’. Is it corn starch, flour, or is there something called corn flour that I am not aware of?

    Thanks!

15. 
    Inge Apr 2nd, 2007 at 12:27 pm

    I think it is ‘all purpose flour’ (tarwebloem). Starch is what you use to ‘bind’ a sauce etc.? (Dutch: maizena, English: corn starch).

    I made the recipe at home and used “all purpose flour” (= Dutch: patentbloem). That worked very well.

16. 
    JaneC Jul 12th, 2007 at 3:31 am

    Cornstarch, though more typically used to thicken sauces, can certainly be used to coat chicken in this manner, in fact it is described on the back of the cornstarch box in my cabinet. All-purpose flour works well, too.

    In England, the term “cornflour” refers to what people in the U.S. call “cornstarch.” This can be confusing especially because “corn flour” can also refer to flour made from corn, like the flour used to make corn tortillas (as opposed to the coarser-ground cornmeal used for corn bread).

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