Wok
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| Oh boy! Basic is make marinade of soy sauce, ginger (fresh if possible), cooking sherry or a crisp white wine, garlic.......and whatever else you want...scallions, fish sauce (can't spell it..nam yac?) hoisin sauce. Since meat real thin and put into bag with sauce. Now turn your attention to the veggies (oh and the rice.....that takes about 20 minues so best start that first). The denser the veggie, the longer it will take to cook.......carrots dense, bok choy leaf light, bok choy stems medium, broccoli med, peppers medium, etc. Get everything prepped before hand, sliced thin or cut into small pieces, since the actual cooking is quick! About the time the rice is done, pour peatnut oil in hot wok.....HOT. How much, who knows, a couple of tablespoons. When just smoking, add meat which you patted dry a bit. plop into wok and start stirring. The thinner the slices, the faster it will go. I like my beef rare, chicken not rare, pork like chicken. Shrimp I don't put in the soy sauce marinade but throw something over later. When meat is not quite done, remove it. Now start adding your veggies (once the heat returns to the wok (might need more oil). (if you are using peanuts or other nuts, add now) Now add the carrots and other dense, cook a minute or 2, add medium stuff then add thin stuff (greens) and the meat. Stir often. I also add the marinade in and get everything really hot and boiling. I know about reusing marinade after on meat but I'm still here! If you want more sauce, add chicken stock. I don't like thick sauces, but if you do, mix some corn starch (tbs) into the marinade before you add it. If the cover is handy I'll put it on to hasten everything getting hot and boily. Serve with rice on side. When doing shrimp I'll cook it with the veggies and than add a prepared sauce when finished: sweet and sour, plum, etc. One of my fav dinners is all vegetables.......steamed in a bamboo steamer set in the wok, lid over top tho it won't cover more than one layer, it helps hold in the steam. Each layer has veggies..all different types.....maybe 5 or 6 (I'm not a celery fan, but it would be fine, I guess) . Then I blow the whole heathful thing by pouring lemon butter over all prior to serving, more lemon than butter, even my conscious dictates that. Once in awhile I'll make the top layer fish....hum, I need to go to the store, that sounds good! |
SheepieBoss wrote: Oh boy! Basic is make marinade of soy sauce, ginger (fresh if possible), cooking sherry or a crisp white wine, garlic.......and whatever else you want...scallions, fish sauce (can't spell it..nam yac?) hoisin sauce. Since meat real thin and put into bag with sauce. Now turn your attention to the veggies (oh and the rice.....that takes about 20 minues so best start that first). The denser the veggie, the longer it will take to cook.......carrots dense, bok choy leaf light, bok choy stems medium, broccoli med, peppers medium, etc. Get everything prepped before hand, sliced thin or cut into small pieces, since the actual cooking is quick! About the time the rice is done, pour peatnut oil in hot wok.....HOT. How much, who knows, a couple of tablespoons. When just smoking, add meat which you patted dry a bit. plop into wok and start stirring. The thinner the slices, the faster it will go. I like my beef rare, chicken not rare, pork like chicken. Shrimp I don't put in the soy sauce marinade but throw something over later. When meat is not quite done, remove it. Now start adding your veggies (once the heat returns to the wok (might need more oil). (if you are using peanuts or other nuts, add now) Now add the carrots and other dense, cook a minute or 2, add medium stuff then add thin stuff (greens) and the meat. Stir often. I also add the marinade in and get everything really hot and boiling. I know about reusing marinade after on meat but I'm still here! If you want more sauce, add chicken stock. I don't like thick sauces, but if you do, mix some corn starch (tbs) into the marinade before you add it. If the cover is handy I'll put it on to hasten everything getting hot and boily. Serve with rice on side. When doing shrimp I'll cook it with the veggies and than add a prepared sauce when finished: sweet and sour, plum, etc. One of my fav dinners is all vegetables.......steamed in a bamboo steamer set in the wok, lid over top tho it won't cover more than one layer, it helps hold in the steam. Each layer has veggies..all different types.....maybe 5 or 6 (I'm not a celery fan, but it would be fine, I guess) . Then I blow the whole heathful thing by pouring lemon butter over all prior to serving, more lemon than butter, even my conscious dictates that. Once in awhile I'll make the top layer fish....hum, I need to go to the store, that sounds good! Can you come live at my house? Please? |
Mady wrote: SheepieBoss wrote: Oh boy! Basic is make marinade of soy sauce, ginger (fresh if possible), cooking sherry or a crisp white wine, garlic.......and whatever else you want...scallions, fish sauce (can't spell it..nam yac?) hoisin sauce. Since meat real thin and put into bag with sauce. Now turn your attention to the veggies (oh and the rice.....that takes about 20 minues so best start that first). The denser the veggie, the longer it will take to cook.......carrots dense, bok choy leaf light, bok choy stems medium, broccoli med, peppers medium, etc. Get everything prepped before hand, sliced thin or cut into small pieces, since the actual cooking is quick! About the time the rice is done, pour peatnut oil in hot wok.....HOT. How much, who knows, a couple of tablespoons. When just smoking, add meat which you patted dry a bit. plop into wok and start stirring. The thinner the slices, the faster it will go. I like my beef rare, chicken not rare, pork like chicken. Shrimp I don't put in the soy sauce marinade but throw something over later. When meat is not quite done, remove it. Now start adding your veggies (once the heat returns to the wok (might need more oil). (if you are using peanuts or other nuts, add now) Now add the carrots and other dense, cook a minute or 2, add medium stuff then add thin stuff (greens) and the meat. Stir often. I also add the marinade in and get everything really hot and boiling. I know about reusing marinade after on meat but I'm still here! If you want more sauce, add chicken stock. I don't like thick sauces, but if you do, mix some corn starch (tbs) into the marinade before you add it. If the cover is handy I'll put it on to hasten everything getting hot and boily. Serve with rice on side. When doing shrimp I'll cook it with the veggies and than add a prepared sauce when finished: sweet and sour, plum, etc. One of my fav dinners is all vegetables.......steamed in a bamboo steamer set in the wok, lid over top tho it won't cover more than one layer, it helps hold in the steam. Each layer has veggies..all different types.....maybe 5 or 6 (I'm not a celery fan, but it would be fine, I guess) . Then I blow the whole heathful thing by pouring lemon butter over all prior to serving, more lemon than butter, even my conscious dictates that. Once in awhile I'll make the top layer fish....hum, I need to go to the store, that sounds good! Can you come live at my house? Please? No - MINE!!  I play dirty too..... ...I'll even have a PUPPY for you to play with!!  |
Now that is just mean-playing the puppy card.  |
 if winter wasn't coming on.............. Thursday they predict 60-70 mph winds here and later snow flurries. Last time I remember a big blow before snow we had a ice storm that turned the city into an ice rink. So winter weather is relative........? Let's hope it's all hype. Once you master the soy sauce/ginger.....oh you can add red pepper flakes too...marinade, time to move on: 8 ounces uncooked angel hair pasta 1/3 cup stir-fry sauce: that's the soy sauce, ginger, wine combo 2 tablespoons honey 1/4 teaspoon crushed red pepper flakes 1 pound boneless skinless chicken breasts, cut into strips 1 tablespoon peanut oil but veggie is ok 1 medium sweet red pepper, julienned Actually any color is fine. 1 medium onion, cut into thin wedges 1 teaspoon sesame oil 1 tablespoon sesame seeds cilantro......yuck Directions 1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the soy marinade/stir-fry sauce, honey and red pepper flakes; set aside. 2. In a wok, oil it up then stir fry chicken until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Cook 1 minute. 3. Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds (sesame oil is an acquired taste, if you don't like it, omit it) Cilantro over top but never on my plate |
Mady wrote: Now that is just mean-playing the puppy card.  I was thinking it was too much of a great thing to pass up...but you know.....you COULD even the playing field  |
| Just being around Chewie would be payment enough, but a puppy......?? sigh....... |
| Love stir frys in a wok and heaps to do, dont forget to season the new wok before commencing. One wok stir fry. Vegetable oil Raw sesame seeds Strips of beef or chicken or seafood, like prawns (shrimps) Carrots cut into strips Baby Bok Choy Fresh mushrooms cut into strips Baby corn cobs Raw Cashew nuts Noodles Honey Soy Sauce Can of water chestnuts Bean Sprouts Beans Toss meat into the heated oil and sesames, then onto the others in a wok and stir fry till all still on the crispy side and crunchy. Stir frys are so healthy, filling and easy. |
| yum! I love the little corn and bok choy. yes, season wok first. Avoid the nonstick type was the high heat needed for stir fry is too high for the "teflon" type woks. I still prefer plain steel. They get yucky inside, but that's OK. As far as healthy and low fat, all depends how much oil one uses. If you watch the cooks in a chinese restaurant, they use a fair amount of oil. I'm not a big fan of sesame oil, seeds yes, but the oil is a bit overpowering to me. A little goes a long way and better for after cooking seasoning (to me). Let's not talk about sodium in the soy sauce, be careful there. Learing the various sauces makes the cooking even more fun. But that comes later. |
| Love baby bok choy and those wee little baby corn cobs. Link for some easy Wok receipes.  http://www.companyscoming.com/stir-fry-recipes/  |
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