Did I tell you I got a wok for my birthday? Well, I did. It had been on my wish list for a long time. Now, as a reward, my family gets to eat wok-made meals every week. We’re having great fun.

For instance, let me show you the “Ginger Beef Vermicelli,” from Charles Phan’s The Slanted Door.

I doubled this recipe in order to feed three people. The ginger/ garlic/fish sauce make the magic, here. In the hot wok, you can calmly add half of this magic mix with half the sliced beef, then repeat with the remaining halves.

Slippery rice noodles are fun for a change. I added stir-fried string beans to the plates, rather than torn lettuce.

The tender, perfectly cooked beef tastes nice, complemented by the ginger/garlic/fish sauce. And who doesn’t like chopped peanuts sprinkled on his dinner? It’s time to enjoy your wok (or get one for yourself).