Our new Milk Street carbon steel wok just hit the kitchen, and boy, does it deliver. We’ve long wanted that ripping heat of woks you’ll find in Bangkok, for instance, where woks are engulfed in flames—but the mass market versions usually do a lousy job of conducting heat and getting that even sear.
And they’re not just for stir-fries! The high walls makes a flambé safer, and our wok gets hot, fast—making, say, bananas foster a snap. Our culinary manager Wes Martin whipped up Miso-Cardamom Bananas Foster, with mouthwatering results. (If you’re not confident you can pull off his tipping-over-the-burner trick, fear not; a long click lighter works just as well!)
"This wok is so user-friendly and high-quality, you can do anything in it," he says. "From cooking crispy-edged over-easy eggs to frying french fries, to steaming dumplings, or even to make dessert."
Find the recipe for Miso-Cardamom Bananas Foster below.
Miso-Cardamom Bananas Foster
Serves 2 to 4
Ingredients
2 large bananas, slightly underripe, peeled, and sliced ½-inch thick on a sharp diagonal
2 tablespoons bourbon or brandy
1 level teaspoon white miso
3 tablespoons salted butter
3 tablespoons packed dark brown sugar
½ teaspoon ground cardamom
Vanilla, Rum Raisin, or Coconut Ice Cream or Frozen Yogurt
Toasted sesame seeds, or chopped roasted cashews for garnish, optional
Directions
In a small bowl, stir together the bourbon and miso until dissolved, reserve.
In a wok or 12-inch non-stick skillet over medium, melt the butter, brown sugar, and cardamom together until the butter is melted, the sugar is liquified, and the mixture is bubbling, about 1 minute. Carefully add the bananas and cook, stirring, until they begin to soften around the edges but still hold their shape, about 30 seconds.
Pull the wok away from the heat source and pour in the bourbon mixture. Return the wok to the heat and tilt it slightly to ignite the alcohol (if cooking over gas,) or ignite the mixture with a long click lighter. Very gently swirl the work over medium heat until the flame subsides completely, 30 seconds to 1 minute.
Serve the bananas and sauce over ice cream and garnished with sesame seeds or nuts, if using.
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