It is no secret that I am a big fan of the Corningware Retroflam series of cookware.

I cook A LOT, and after having gone through many, many non-stick cookware over the last couple of decades, I have finally found a range of non-stick cookware that works for me.

Most non-stick pans are not very well-made. The coating tends to start chipping and coming off after some use. Also, many non-stick pans do not conduct heat evenly and the food needs to be moved around constantly when one is cooking.

These problems do not come into play with the Corningware Retroflam cookware as they are made with a black titanium and sparkling pearl ceramic coating, which does not peel off easily. In addition, this cookware from Korea has a cast aluminium body with specially designed radiating grooves on the base to distribute heat evenly, so one does not have to worry about the problem of uneven heat distribution anymore!

Today I am going to show you how I cooked this very simple Shanghai Style Stir-fried Udon using my new Retroflam Two-Handle Wok in Galaxy Gold.

This wok is non-stick and it is huge – measuring 36cm! Best of all, I can use it on my induction hob! 

I have been searching for a wok that I can use on my induction hob for a while now. I much prefer to cook using the induction hob as the kitchen doesn’t get heated up as much. The only time I used the stove was when I had to cook stir-fried dishes and it can really get very hot when the kitchen gets heated from the heat radiating from the stove.

I love the Refroflam wok. Its size makes tossing food around so easy and cleaning up afterwards is a breeze.

Let me show you how to cook this dish using only FOUR main ingredients!

In a bowl, marinate the protein (I used pork, but you can also use chicken) with light and dark soy sauces, Shaoxing wine, sesame oil, sugar and corn starch.

Set this aside for 10-15 minutes.

Add a little oil In the Retroflam wok and stir-fry the meat until browned. 

Transfer the meat to a bowl and set aside.

Into the same wok, saute the mushrooms until wilted, about 2 minutes.

Gently break up the udon with your hands.  Add the udon and the sauce to the mushrooms.

Toss the udon to get an even and deep brown color.  If you prefer your udon to be darker, add a bit more dark soy sauce.

Add the cai xin and stir fry until wilted.

Return the meat to the wok and toss to combine.

Season with some salt, if needed as well as white pepper. 

Serve immediately, with some dark vinegar and bird’s eye chili, if you like.

Enjoy!

Thinking of getting gifts for your loved ones this Christmas season? Gifts from Corningware and Corelle are thoughtful and will please anyone who love to cook!

From 24 November 2016 to 3 January 2017, enjoy gifts with each purchase when you buy Corningware and Corelle products!

The Corningware Retroflam 36cm wok (induction version) in Gold Galaxy in available exclusively at Tangs, Singapore from end December 2016 – end February 2017.

Shanghai Style Stir-Fried Udon

2016-11-22 20:01:25

Serves 4

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Ingredients

1. 200g pork or chicken breast, thinly sliced
2. 8-10 shitake mushrooms, thinly sliced
3. 600g udon
4. 3 teaspoons light soy sauce
5. 3 teaspoons dark soy sauce
6. 1/4 teaspoons sugar
7. 1 bunch cai xin or any green leafy vegetables
8. Salt, to taste
9. White pepper, to taste

Marinade for the meat

1. 1 teaspoon corn starch
2. 1 teaspoon light soy sauce
3. 1 teaspoon dark soy sauce
4. 1 teaspoon Shaoxing wine
5. 1 teaspoon sesame oil
6. 1/4 teaspoon sugar

To serve (optional)

1. Bird's eye chili
2. Black vinegar

Instructions

1. In a bowl, marinate the pork or chicken with light and dark soy sauces, Shaoxing wine, sugar and corn starch. Set this aside for 10-15 minutes.
2. Add a little oil In the Retroflam wok and stir-fry the meat until browned.
3. Transfer the meat to a bowl and set aside.
4. Into the same wok, saute the mushrooms until wilted, about 2 minutes.
5. Gently break up the udon with your hands. Add the udon and the sauce to the mushrooms.
6. Toss the udon to get an even and deep brown color. If you prefer your udon to be darker, add a bit more dark soy sauce.
7. Add the cai xin and stir fry until wilted.
8. Return the meat to the wok and toss to combine.
9. Season with some salt, if needed as well as white pepper.
10. Serve immediately, with some dark vinegar and bird’s eye chili, if you like.

By Diana Gale

Adapted from The Woks of Life

Adapted from The Woks of Life

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/