Six Amazing Wok Dishes for Wok Wednesdays

For this Wok Wednesdays post, I'm sharing six amazing stir-fries and braises.

"What is Wok Wednesdays?" you ask! It's a Facebook group of folks dedicated to wokking our way through Grace Young's book, The Breath of a Wok.... after stir-frying our way through Stir Frying to the Sky's Edge. It's a delicious education in Chinese cooking, and we have a lot of fun along the way.

Cottage Cheese, Dill, and Caramelized Shallot Bread

This cottage cheese, dill, and caramelized shallot bread is so moist and flavorful. 

This cottage cheese, dill, and caramelized shallot bread will make your house smell amazing when it is baking.

Cacao Nib Muffins with a Dark Chocolate Glaze

These Cacao Nib Muffins are so rich and flavorful, and coated with a chocolate ganache glaze. 

These cacao nib muffins are loaded with so many flavors, including butter, olive oil, vanilla, white wine, and maple syrup.

Chocolate Covered Digestive Cookies

These Chocolate Covered Digestive Cookies are a take on a popular English biscuit brand, McVities. 

These chocolate covered digestive cookies are a semi-sweet whole wheat and oatmeal cookie, dipped in chocolate.

Sopa de Albóndigas | Mexican Meatball Soup

This Sopa de Albóndigas was inspired by a Mexican cookbook I have had forever. 

This Sopa de Albóndigas, or Mexican Meatball Soup, is pretty simple, but completely flavorful. Mr. Kitchen declared that this soup is "amazing." He normally is pretty tentative about the spicy food I make, but he adored this soup.

Smoked Trout and Horseradish Pâté

This smoked trout and horseradish pâté is delicious spread on crackers or toast.

This Smoked Trout and Horseradish Pâté actually has freshly grated horseradish, which adds such a warmth to the dish.

Cinnamon Raisin Struan Bread

This cinnamon raisin struan bread is loaded with handfuls of various grains, giving it a complex flavor. 

This cinnamon raisin struan contains uncooked polenta, rolled oats, bran, cooked brown rice, and buttermilk, along with raisins and a cinnamon swirl. It is a variation of the many harvest breads that Peter Reinhart, author of several books on bread and pizza, has created.