I made a Japanese inspired fried chicken last night and had some leftovers. Today for lunch I decided to wok fry it with some veggies.
Lately, I’ve been deep into Chinese-inspired cooking—nothing beats firing up the wok for a quick stir-fry as a mental break from the home office grind. It’s therapeutic: the sizzle, the aromas, the precision.
This low-carb lunch started as simple leftovers but turned into something vibrant and satisfying: leftover Japanese-style fried chicken wok-tossed with purple cabbage, orange bell peppers, asparagus spears, loads of garlic, and fresh ginger. No rice needed—just pure flavor and color on the plate.
Of course, no wok session is complete without my favorite tools. My growing obsession with kitchen knives has been fueling more time at the stove. The star here? My Takeda Chinese cleaver—hand-forged from Aogami Super steel by a master Japanese blacksmith. It’s a beast: razor-sharp, perfectly balanced, and it makes prepping veggies feel effortless. Adding this to the collection has me reaching for stir-fry recipes constantly.
And since we’re on the topic of Takeda… here are a few shots of some non-kitchen pieces from the same maker—stunning friction folders with carbon fiber handles and that signature craftsmanship.
Cooking and sharp steel go hand in hand. More knife deep-dives coming soon!
