½ Ts Salt

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic ½ Ts Salt to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing ½ Ts Salt, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tb soy sauce, dark
• 1 ts wine, cooking
• 2 green onion stalks, chopped fine
• 1 c peas frozen thawed
• 4 tb peanut oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Into a hot wok, add 1 tablespoon of peanut oil

Step 2: Technique & Execution

When oil is hot, gently pour egg into wok and cook with medium high heat for 2 minutes and then turn over to cook the other side of the egg

Step 3: Technique & Execution

Cook for another 2 minutes and remove from wok to a cutting board

Step 4: Technique & Execution

Shred egg into slivers. 2

Step 5: Technique & Execution

Use medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise

Step 6: Technique & Execution

Put in cooked rice, salt, wine, and dark soy sauce