Wok Cooking Made Easy: Delicious Meals in Minutes

Wok Cooking Made Easy: Delicious Meals in Minutes

Daniel Reid, Nongkran Daks, Alexandra Greeley, Rohani Jela, Tummanoon Punchun, Devagi Sanmugam, Cecilia Au-Yang

Language: English

Pages: 86

ISBN: 2:00152761

Format: PDF / Kindle (mobi) / ePub

Wok Cooking Made Easy: Delicious Meals in Minutes

Daniel Reid, Nongkran Daks, Alexandra Greeley, Rohani Jela, Tummanoon Punchun, Devagi Sanmugam, Cecilia Au-Yang

Language: English

Pages: 86

ISBN: 2:00152761

Format: PDF / Kindle (mobi) / ePub


Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish.

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ham, chicken, bacon, tofu and vegetables (except leafy greens), such as carrots, corn, mushrooms, peas, green beans, and onion 1/3 cup (60 ml) oil 3 to 4 cloves garlic, minced 1 bell pepper, deseeded and thinly sliced 1 large egg, lightly beaten 4 cups (14 oz/400 g) cooked rice, white or brown (see note) 2 to 3 green onions (scallions), minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 Dice all the meat and vegetable leftovers into small pieces, then set aside in a bowl. 2

tablespoon oyster sauce Sprigs of coriander leaves (cilantro), to garnish Marinade 2 teaspoons minced garlic 1 tablespoon fish sauce 1/3 teaspoon salt 1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes. 2 Heat the oil in a wok or large skillet over high heat, add the shrimp and stir-fry until cooked, 2 to 3 minutes. Remove from the heat and transfer to a serving platter. 3

shrimp paste (belachan) 10 shallots, peeled 4 tablespoons oil 1 tablespoon tamarind pulp soaked in 3 tablespoons water, mashed and strained to obtain the juice 1–1 1/3 lbs (500–600 g) fresh shrimp, peeled and deveined 3 kaffir lime leaves, torn (optional, see note) 1 medium onion, cut into 10 wedges 2 teaspoons sugar 1 teaspoon salt 1 Soak the chilies in warm water for 10 to 15 minutes to soften. Then deseed and drain. Grind the chilies, belachan and shallots in a mortar or blender to

mixture, and cook for 1 minute more. 6 Add the snow peas and the green onions and stir-fry for 1 more minute. Transfer to a serving dish. Sichuan Green Beans with Dried Shrimp 3 tablespoons dried shrimp, soaked in warm water for 10 mins 1/2 cup (125 ml) plus 2 tablespoons oil 1 lb (500 g) fresh green beans, strings removed 5 cloves garlic, minced 3 slices ginger, minced 3 green onions (scallions), chopped 1 tablespoon vinegar Sauce 2 tablespoons rice wine 1 tablespoon water 1

aside. 2 Combine the Sauce ingredients and set aside. 3 Heat the oil in a wok until hot, add the garlic and ginger and stir-fry quickly to release the aromas, about 30 seconds. Add the peashoots, turning several times to coat evenly with oil, and immediately add the Sauce and continue to stir-fry for about 3 minutes, or until the leaves turn a darker green. Remove to a platter and serve immediately. Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are

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