Cooking With A Wok?

I recently received a Wok as a gift. However I have no idea how to use it. Can anyone provide me with recipes or links to make japanese/chinaese cuisine such as Shrimp Fried Rice, or Teriyaki Chicken, or Shrimp Tempura?





Thanks All!!Cooking With A Wok?
Is it an electric wok or a classic stove top wok. If stove top, it will have to be seasoned. Wash it with soap and water to remove the chemicals that were used to make it. This is the last time you will use soap and water to clean it. Dry it thoroughly. Turn a burner on Med/Hi. Put a little oil in the wok, peanut oil works very well. Roll the pan around to coat the inside with oil. Put on the burner and heat until the oil just begins to smoke. Let the pan cool somewhat and put HOT water in it. Clean the entire inside using the hot water. Dry thoroughly and use a paper towel to lightly coat the inside with oil. Some like to do another cycle of heating more peanut oil.



Now you need recipes. There are BILLIONS out there. You could start out with something simple. Wash and cut up some vegetables (anything you like). Wash some bean sprouts. You can also use some pasta. Just make sure it isn't overcooked, and drain it well. Heat the burner, then the wok. Add a little peanut oil, and quickly stir fry the vegetables. Add the sprouts and quickly stir fry. Now add the pasta. Your just trying to heat the pasta. You've just done your first dish of stir fried vegetables and pasta.



Start looking in Asian markets for sauces. Plum sauce, Hoison sauce, and oyster sauces are good to start with. Also get some 5 spice and anything else that looks good in the Asian market. You're ready to move up to Asian dishes which can include meats, vegetables, rice, whatever you like. Experiment with different sauces.



And get a cookbook.Cooking With A Wok?
Google Wok cooking!!!
you can do anything in it... besides asian. fajita's, veggies, etc....



Just remember it will probably get hotter than a normal omlette pan (b/c of the thickness) and you'll have to use a little oil to assure things don't burn. But the wok has many great qualities. I use it to cook a variety of food.



search wok recipes
Very easy to use, like a fry pan, med/high heat w/ small amount oil. Move food up the side of pan and hold while you saute any added ingredients. You are not cooking to mush. Very fast cooking w/ crisp turnout. Meat must be cut up, finger food or bite size. Veg. crisp/ tender.
Woks are definitely good for stir frying. The key is to make sure the wok is hot before putting anything in their to cook. Usually I would marinate some vegetables then throw the in the wok. After a few minutes I would put in some noodles and cook for just a couple of minutes more, mixing them altogether.
Here are some recipes for you and they are all very tasty!



Dave’s Tomato Beef Chow Mein



1 6oz. package pan fried noodles

1 lb. skirt steak, sliced thin against the grain

1 Tbs. + 1 tsp. soy sauce

1 Tbs. + 1 tsp. corn starch

2 tsp. sugar

2 medium onions, wedged and separated

1 large green bell pepper

2 large or 3 medium tomatoes, cored and cut into 8th’s

4 Tbs. oil

2 Tbs. minced ginger

2 Tbs. minced garlic



Sauce:

2 cups chicken broth

2 Tbs. corn starch

? cup catsup or ? cup tomato paste

? tsp. Kosher salt

3 Tbs. sugar or equal measurements of Splenda?



Slice the beef in 1/8” thick slices across the grain. In a medium bowl combine all ingredients for the sauce and set aside. Be sure to stir well to keep in a slurry.

Boil noodles in a 10” Dutch oven for 2 minutes, drain, rinse and set aside. In a medium bowl, combine beef soy sauce corn starch and sugar, mix with your gloved hands to combine well.

Heat 2 Tbs oil in a wok over high heat and fry the noodles until lightly browned, turning only one time. Remove noodles from wok and set aside. Heat 1 ? Tbs. oil over high heat and add beef, stir frying until beef is cooked through remove beef and add remaining oil to wok.

To smoking oil add ginger and garlic and stir fry 15 seconds. Add onions and stir fry 1 minute, add peppers and stir fry 1 minute. Return beef to wok and stir sauce then add to mixture, stir until thickened. Add noodles and tomatoes, gently toss to separate the noodles. Enjoy!

Serves 4 to 6



Daves Sweet %26amp; Sour Pork (substitute chicken)



2 lbs. lean pork (chicken) cut into 1'; bite sized pieces

2 bell peppers, cut into bite sized chunks

1 red onion, cut into 1'; pieces and separated layers

1 carrot, sut into match stick (julliened) pieces

1 Tbs. minced garlic

1 tsp. minced ginger

1/2 c. corn starch to coat meat



sauce:

1 c. sugar

1 c. rice vinegar

1/4 c. catsup

1 Tbs. Worshishire sauce

1 Tbs. corn starch + 2 Tbs.water, mixed together.



Preheat 1 qt. vegetable oil to 375 degrees. Deep fry meat until golden brown (about 3 minutes) only fry a little meat at a time. Drain on paper towels.

Mix sauce ingredients together in a bowl except corn starch mixture. Set aside

In a hot wok heat 2 tbs. peanut oil (sub. vegetable). Stir fry garlic and ginger until browned, add carrots, cook 1 minute. Add pepper, cook 1 minute. Add onion, cook 1 minute. Add pork stir well. Add sauce mixture, bring to a high simmer/quick boil (about 2 minutes) add corn starch mixture and mix well stir well to thicken, then serve over rice or noodles.