Tonight’s post is a very special one.

Tonight, I am not cooking.

We are not ordering take out.

And no, we are not going out to eat.

Tonight, he cooks for me.

Here he is – the man and his wok.

I’m going to admit something. This is just between us.

I’m kind of scared of the wok. I don’t know why I have this irrational fear, but I hate the wok. I love the food it makes, but I haven’t yet worked up the courage to cook with it.

So when we want to make asian dishes, he’s in charge.

I take care of the prep work though.

The prep is the key. You have to have everything chopped and ready to go because the wok cooks things really quickly.

We’re doing broccoli, snow peas and cabbage but you can do any mix of vegetables. I blanched the broccoli quickly when I got home and let it hang out until he was ready to go.

Other ingredients you need in addition to your veggies:

• chopped garlic
• chopped ginger
• soy sauce
• vegetable oil
• rice wine vinegar
• toasted sesame oil

Drizzle some vegetable oil into the wok. Add in the broccoli. The broccoli takes longest to cook, so it goes in first.

Next add your ginger and garlic. The broccoli acts like a barrier so the ginger and garlic don’t burn.

Toss in the snap peas.

Drizzle in some rice wine vinegar, soy sauce and toasted sesame oil and stir. Add the cabbage and stir some more.

That’s the other key to cooking in the wok- keep things moving. It gets really hot, so food cooks quickly, which means it can burn quickly.

When the veggies are cooked but still have some crunch to them, remove from the heat. Dish up bowls of rice or egg noodles and top with the vegetable mixture.

Add a sprinkle of sesame seeds and you have a dish to rival the takeout place.

The only downside?

House rules say the one who cooks doesn’t do the dishes.

Which means there’s a wok with my name on it.

Phooey.