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    The Wok Cookbook: Delicious And Filling Chinese Recipes To Enjoy
    The Wok Cookbook: Delicious And Filling Chinese Recipes To Enjoy
    The Wok Cookbook: Delicious And Filling Chinese Recipes To Enjoy
    Ebook124 pages1 hour

    The Wok Cookbook: Delicious And Filling Chinese Recipes To Enjoy

    By Ronnie Israel

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    About this ebook


    Enjoy Healthier Homemade Versions Of Your Favorite Chinese Meals!
    Prepare Great Meals Using Your Wok!
    Americans have become accustomed to Chinese foods. We love, enjoy and crave for it as we do our pizzas and tacos. The tens of thousands of Chinese restaurants in the US alone attest to our increasing love for Chinese take-outs. This number far outweighs even our popular American fast-foods restaurants.
    But why should we spend lots of money eating in these restaurants when we can easily make ours in the comfort of our homes?  It is simple, easy and economical to prepare your own Oriental meals. It is also healthier as you now have a choice to eliminate the salt, oil and other ingredients you do not want. So get to make your own dishes using primarily the age-old affordable Chinese utensil -the wok.
    This book has over 70 delicious and filling recipes for your wok cooking delight. You can prepare a great variety of dishes with your proteins and vegetables be it seafood, chicken, pork, beef, fish, or noodles, to name just a few. With ingredients that are readily available in many supermarkets and Asian groceries; directions that are straightforward but detailed that even a beginner can follow easily; general wok cooking tips as well as cleaning tips; the recipes in this book, are flavor- packed and targeted at utmost satisfaction.
    However, do not let this compilation of global recipes intimidate you. They are fun and enjoyable to prepare as wok cooking is. Once you follow the excellently-written steps to every recipe, you will definitely be proud of your end-product.  
    So enjoy the flavors, aromas and textures of these oriental recipes; get a wok and a copy of this book!

    LanguageEnglish
    PublisherMayorline
    Release dateAug 10, 2015
    The Wok Cookbook: Delicious And Filling Chinese Recipes To Enjoy

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      Book preview

      The Wok Cookbook - Ronnie Israel

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      INTRODUCTION

      The wok has been used for centuries in Asia and has become a vital kitchen utensil in the West, having been exported by Chinese immigrants for over a hundred years. The wok is a large thin metal pan with a bowl-like shape with one or two wooden handles. It has a diameter of about 14 inches and a slightly flat bottom.

      Woks are indispensable for cooking authentic great- tasting oriental dishes. It has been said that if you are not coking in a wok, you aren’t doing Asian cooking. It is the traditional kitchen utensil for stir-frying. Besides its original purpose of stir-frying however, the wok can also be used for steaming, braising, deep-frying, searing, sautéing, stewing and poaching. Its versatility is simply mind- blowing. Just one wok and you can make thousands of recipes.

      The best woks are made of carbon steel and can be used on a stove or an electric gas. Woks transfer all the heat directly from the flame to the food. The average temperature of a wok is usually very hot− from 320°F to more than 446°F. As a result, meats get cooks as soon as it is placed in the pan, retaining the good juices and absorbing the fat, however little.

      New woks always have a layer (you may or may not see it) which must be rubbed off. Use a hard scourer, liquid detergent and hot water to do this. Dry the wok with a paper towel. The next process is to season your wok. Seasoning involves burning a natural non-stick layer into the pan to prevent food from sticking to its bottom and to avoid rust.

      Here are 5 basic steps to seasoning a new wok:

      1. Keep your kitchen well ventilated and then place the wok over high heat. It will start to smoke within 5 seconds. Tilt the wok over the flame for about a minute so it can be well heated. A yellow or blue ring will now form. Remove wok from flame and leave to cool for 30 seconds.

      2. Grease the inside of the wok with a piece of kitchen towel that has been soaked with oil. Heat the wok over low heat and tilt around for 30 seconds. Remove from flame.

      3. Wipe the wok clean and dry with a kitchen towel. Now repeat step 2.

      4. Let the wok cool down for a while and then wash it a soft sponge and hot water. Do not use washing-up liquid. Heat it under a low flame again for 1-2 minutes. When it cools down, grease it again slightly with oil and a paper towel.

      5. Your wok is seasoned and now ready for use.

      Stir-Frying

      Stir-frying is the most popular of all Asian cooking methods. It is simply the rapid frying of small cuts of ingredients in a little bit of oil over intense heat. The process involves tossing, stirring and/or mixing the ingredients which often comprise of meat, fish and/or vegetables. The high temperature and short cooking time ensure that the nutrient and taste of each food ingredient are retained.

      A wok’s round shape makes it easy to stir-fry. Pushing the ingredients up against the sides ensures that they keep falling back to the middle of the pan where the heat is. Stir-fried meals are well seasoned; they cook evenly and quickly and are also delicious and healthy. Electric woks do not retain heat well so they aren’t suitable for stir-frying. However, they are perfect for braising, poaching, stewing and steaming.

      It is also important to stir-fry ingredients in their appropriate order. Vegetables that are slow-cooking should be added first, e.g. celery or carrots before quick- cooking veggies like tomatoes or bean sprouts. Preparation is essential. Stir-frying is quick cooking; there is no time to start chopping and cutting once you start cooking. Ingredients must be chopped, sliced and/or grated before you start to cook. These ingredients must also be within reach. Ensure that the cut vegetables and other ingredients are even in size and shape.

      Most recipes require peanut or sesame oil but less saturated oil such as corn oil or canola can be used. Do not use butter or margarine for stir-frying because they have a low smoke point. Oil’s

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