Armed with a nostalgic memory of my mother’s Chinese-style home cooking and an every-growing list of fusion recipes, I explore the boundaries of affordable Asian cuisine in my dormitory kitchen. My tools? My dorm’s tiny kitchen, the finicky electric stove, and the one cooking vessel I brought with me to college: a wok, a versatile round-bottomed cooking pot/pan used in Chinese cooking.
I encourage readers both old and new to Asian food to try your hand at making some simple and delicious recipes, and learning how to Wok from Your Dorm.
Image by Sara Tae Yamazaki, provided by Flickr (licensed CC)