Any of you cook with a Wok?
- Thread starter Kaido
- Start date
Stir Fry: First add meat, wait a while, add vegetables and egg, add some sauce, heat. That's basically how you do it.
For true wokery, you'll need an outdoor burner unless you have a commercial kitchen in your house.
I use a wok to make stir frys. (Tofu or tempeh not my choice) Brocilli, Carrots, Corn, Zuccini, anything else you want.
Better than you can buy szechuan chicken:
Ingredients:
2 chicken breasts, cut into 1" cubes
1 red bell pepper, chopped
1 handfull snow pea pods
Broccoli florets, any amount
1 cup peanuts
House of Tsang Spicy Szechuan stir Fry Sauce
dried japanese arbol chili peppers (optional)
2 tsp vegetable oil
2 tsp water
cornstarch (as needed)
instructions:
Heat vegetable oil in a wok until hot
add chicken, cook until white throughout (chicken will break apart easily with a blunt instrument, i.e. a wooden spoon)
Drain chicken
add house of tsang sauce, vegetables, peanuts and peppers, use enough sauce to coat everything.
Cook 2-3 minutes over medium high heat until vegetables are tender. Add water or cornstarch to thin/thicken the sauce to desired consistency.
Serve with rice (i.e., the fried rice recipe below)
best meal you can make in less than 30 minutes.
Easy fried rice:
ingredients:
white rice
1 egg
soy sauce
1 can peas
1 can corn
2 tsp vegetable oil
Cook and drain rice. Stick rice in the freezer for 30 minutes to an hour before cooking (trust me, it helps the texture of the fried rice).
Cook egg "scrambled" style.
Heat oil in large pan, add chilled rice. Add soy sauce in amount sufficient to turn rice brown (hey, nobody said fried rice even resembles anything healthy). Add vegetables
and egg. Cook for 5-10 minutes. If you like "crunchies" like my wife does, stir the rice less frequently to crisp some of the rice.
Ingredients:
2 chicken breasts, cut into 1" cubes
1 red bell pepper, chopped
1 handfull snow pea pods
Broccoli florets, any amount
1 cup peanuts
House of Tsang Spicy Szechuan stir Fry Sauce
dried japanese arbol chili peppers (optional)
2 tsp vegetable oil
2 tsp water
cornstarch (as needed)
instructions:
Heat vegetable oil in a wok until hot
add chicken, cook until white throughout (chicken will break apart easily with a blunt instrument, i.e. a wooden spoon)
Drain chicken
add house of tsang sauce, vegetables, peanuts and peppers, use enough sauce to coat everything.
Cook 2-3 minutes over medium high heat until vegetables are tender. Add water or cornstarch to thin/thicken the sauce to desired consistency.
Serve with rice (i.e., the fried rice recipe below)
best meal you can make in less than 30 minutes.
Easy fried rice:
ingredients:
white rice
1 egg
soy sauce
1 can peas
1 can corn
2 tsp vegetable oil
Cook and drain rice. Stick rice in the freezer for 30 minutes to an hour before cooking (trust me, it helps the texture of the fried rice).
Cook egg "scrambled" style.
Heat oil in large pan, add chilled rice. Add soy sauce in amount sufficient to turn rice brown (hey, nobody said fried rice even resembles anything healthy). Add vegetables
and egg. Cook for 5-10 minutes. If you like "crunchies" like my wife does, stir the rice less frequently to crisp some of the rice.
Originally posted by: Goosemaster
nah....I usually jsut order out from chitty wok...
<---burns everything
GD you beat me to it.
Welcome to chitty wok, take a order pease?
Maleficus
Diamond Member
- May 2, 2001
- 7,682
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http://www.khiewchanta.com/
I'm still trying to make something that tastes remotely like it's supposed to
I'm still trying to make something that tastes remotely like it's supposed to
- Feb 14, 2004
- 50,714
- 6,749
- 136
Here is the one I'm getting, $32 shipped from Amazon:
14" Carbon Steel with Lid
I did some research and discovered the following:
-Carbon Steel is better than Non-Stick for Wok cooking
-Flat-bottom Woks are better than traditional round-bottom Woks if you have a regular stovetop range
-A lid is a Good Thing
-Dual handles is a Good Thing; if you have a regular stovetop range then one short handle and one long handle is the easiest way to manage a Wok
There are a couple special maintenance items associated with a Wok. Take a few minutes to read up:
How to Season a Carbon-Steel Wok (i.e. prep it to cook for the first time)
How to Clean a Carbon-Steel Wok
Just about anything I've cooked in a Wok tastes good.
You can toss just about anything in there with a sauce to finish and it will taste good. I actually like to cook and toss some ramen noodles in there (heh, cheating..but it works)
- Feb 14, 2004
- 50,714
- 6,749
- 136
Yes. By regular stovetop I simply mean Flat. Unless you happen to have a traditional Chinese wood stove
Optionally, since you have a gas range, you could get a round-bottom Wok with an adapter (metal tray that holds the Wok up), but the flat is just so much easier for shaking around and putting back on the coils.
- Feb 14, 2004
- 50,714
- 6,749
- 136
btw, YouTube has a small collection of instruction Wok-cooking videos on various techniques and recipes if you do a little searching. I came across this one earlier:
http://www.youtube.com/watch?v=bz6KDrmjoRQ
Apparently she has a website and sells video discs, it looks like she knows what she's talking about:
http://www.eleanorhoh.com/
http://www.youtube.com/watch?v=bz6KDrmjoRQ
Apparently she has a website and sells video discs, it looks like she knows what she's talking about:
http://www.eleanorhoh.com/
- Feb 14, 2004
- 50,714
- 6,749
- 136
Follow up to yesterday's posting. Did some more research. Also emailed Eleanor and she was kind enough to answer all of my questions. From what I've read, cast iron is the best Wok material there is. Carbon steel is really good too but it's #2 to cast iron. I have decided to get her Starter Kit, which goes for $125 and includes a 14" cast iron wok, lid, spatula, instruction (2 DVDs, 1 audiobook, and some handouts), organization system (basket with bottles & shakers), and some starter ingredients.
She also invented a neato Wok Mitt that she sells for $20; the left is a mitt and the right is like a foldable handle, pretty nifty. The other products in her store are a Chinese Chef's knife ($40) and a Stir Fry Stove ($50). The Stir Fry Stove is runs on butane gas...I have an old electric range with, uh, slanted coils, so I'm probably going to pick up the stove too. She also recommends a colander in a bowl (bowl with a smaller bowl inside for draining veggies, so you don't have to fill up your entire sink) and a couple non-skid cutting boards (one for veggies, the other for meats - she recommends one with a trough built-in for catching juices).
It looks like a pretty good system, and she explains the approach in her movies as an "Easy Style" approach - no recipes or measurements, instead a visual flowchart-style system is used (the geek in me loves the sound of that!). That makes a lot more sense to me, as far as Wok cooking goes. The focus is on veggies and protein. There is some sample info on the site (cooking, cleaning, videos, etc.) that you can read through if you want. I'll report back in a month or so on how good it is
She also invented a neato Wok Mitt that she sells for $20; the left is a mitt and the right is like a foldable handle, pretty nifty. The other products in her store are a Chinese Chef's knife ($40) and a Stir Fry Stove ($50). The Stir Fry Stove is runs on butane gas...I have an old electric range with, uh, slanted coils, so I'm probably going to pick up the stove too. She also recommends a colander in a bowl (bowl with a smaller bowl inside for draining veggies, so you don't have to fill up your entire sink) and a couple non-skid cutting boards (one for veggies, the other for meats - she recommends one with a trough built-in for catching juices).
It looks like a pretty good system, and she explains the approach in her movies as an "Easy Style" approach - no recipes or measurements, instead a visual flowchart-style system is used (the geek in me loves the sound of that!). That makes a lot more sense to me, as far as Wok cooking goes. The focus is on veggies and protein. There is some sample info on the site (cooking, cleaning, videos, etc.) that you can read through if you want. I'll report back in a month or so on how good it is
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