Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
Format: PDF / Kindle (mobi) / ePub
All the Recipes You Need to Enjoy Comforting Chinese Food at Home
The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
- Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton
- Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies
- Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10)
- Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat
If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.
Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!
right, is fragrant and flavorful. Don舗t be afraid to let the green beans blister with the high heat, and feel free to add some chili sauce or chile peppers to the mix if you want to spice things up. ƈ cup peanut or vegetable oil 1 pound string beans, trimmed and completely dry 1 clove garlic, crushed 2 tablespoons oyster sauce 1 teaspoon Shaoxing rice wine 3 scallions, thinly sliced 1. Place your wok over high heat. When it is hot, add the peanut oil. Add the string beans to the wok, and
pour the egg into the wok in a fine stream. Gently stir the soup a few times. Add the scallions and sesame oil to the soup. Give it a gentle stir and serve. Egg Drop Soup SERVES 4 | PREP TIME: 5 MINUTES | COOK TIME: 10 MINUTES Nut-free 舦 Under $10 舦 Quick & Easy This soup is now as much an American comfort food as chicken noodle soup, and it舗s one of the easiest soups to whip up at home. Unlike the egg drop soup served in most Chinese restaurants, this healthier version is not overly thick or
cornstarch, divided 1 pound boneless, skinless chicken thighs, diced into small pieces 1 tablespoon Chinese black vinegar or balsamic vinegar 2 teaspoons hoisin sauce 1 teaspoon sesame oil Ɖ teaspoon ground Sichuan peppercorns or 1 teaspoon chili powder or chili flakes 2 tablespoons peanut or vegetable oil 8 to 10 Chinese dried whole red chiles 3 scallions, chopped 2 garlic cloves, minced Ɖ cup unsalted roasted peanuts Š 1. In a medium bowl, mix together 1 tablespoon of soy sauce,
and sweet. If you can舗t find it (locating it can be difficult), then substitute Ɖ tablespoon of soy sauce mixed with Ɖ tablespoon of honey. 2 tablespoons peanut or vegetable oil 3 garlic cloves, minced 2 teaspoons grated fresh ginger 1 cup of beef, chicken, or shrimp, thinly sliced (if desired) 2 tablespoons soy sauce 1 tablespoon kecap manis 1 teaspoon sesame oil 4 cups cooked long-grain or jasmine rice (day-old rice is best) 4 eggs, fried sunny-side up Sambal oelek, for garnish 1.
teaspoons sesame oil 1 teaspoon chili sauce 1. Heat your wok over high heat until a drop of water sizzles on contact. Add 1 tablespoon peanut oil, and swirl to coat the wok. Add the tofu and stir-fry for about 2 minutes. Transfer the tofu to a bowl. 2. Add the remaining 1 tablespoon of peanut oil to the wok. Add the carrots, edamame, pork, and garlic, and stir-fry for 2 to 3 minutes. Add the peanuts and stir-fry for another 2 to 3 minutes. Add the bell pepper and zucchini, and toss everything