I'm the proud owner of...

...a brand new wok. I always thought that a wok was just a fancy frying pan, but I think it actually made cooking easier. I made chicken curry stir fry. It was yummylicious. I actually followed a recipie, and at the end of the recipie I had something edible, and not a burnt gloopy mess. My stir fry tasted a lot like the singapore mei fun that I am hooked on, so I'm a little excited. Its also fairly low-cal. At just 300 cals a human serving(that's 1/2 of a matt serving) its high in protein and low sugar. Yay low sugar. Now, I need to find out what those stupid vegetables they put in the mei fun are. Bamboo shoots, celery? What the hell are those things?

Observations from tonight:
1) just because everything needs cooked, doesn't mean that it all goes in the pan at the same time....this was a brand new concept for me.
2) mmmm...curry.
3) you don't cook mei fun, you stick it in water and let it sit(how easy is that?)
4) mmmmmmmm...curry
5) small chicken strips cook faster
6) "glug glug" does not equal "a tablespoon" of oil...whoops.

I get to make it again tomorrow night. Then I'm going to find more curry recipies for the rest of the week. Yay curry!

Night.