25 delicious wok recipes E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Recipes:

Chicken with broccoli
Chicken breast with Lemon Curd
Chicken breast with orange
Cabbage from the wok
Cabbage with shrimps
Crabs in the wok
Seafood meal
Shells with black bean sauce
Orange with rice
Pak Choi with ginger and garlic
Paprika shrimps
Phat Thai
Rice from the wok
Rice with apple and bacon
Rice noodles with bean sprouts and shrimps
Beef neck steak with rice and vegetables
Sautéed mushrooms with tofu
Hot shrimps with chicken wort
Shrimps with cabbage and rice
Sirloin steak with rice
Pocket crab from the Wok
Thai shrimp
Thai shrimp curry
Tofu with orange
Tofu with rice

Leseprobe

Mattis Lundqvist

25 delicious wok recipes

25 delicious dishes for the wok

BookRix GmbH & Co. KG81371 Munich

Chicken with broccoli

3-4 servings - 20 minutes

Ingredients

2 tablespoons soy sauce

1 tablespoon orange juice

1 tbsp brown sugar

1 tablespoon rice vinegar

Half a tablespoon of corn starch

Half a tablespoon of sesame oil

1 tsp paprika powder

1 tablespoon peanut oil or more if required

500g chicken breast, thinly sliced

2 tbsp. ginger, ground

4 cloves of garlic, ground

4 spring onions, chopped

700g Broccoli florets, pre-cooked

Rice as a side dish

Mix soy sauce, sugar, orange juice, rice vinegar, sesame oil, corn starch and paprika powder in a bowl.

Put the peanut oil in wok and heat it.

As soon as the oil is hot, add half of the chicken breast pieces to the wok. Fry for 3-4 minutes.

Put roasted chicken breast pieces aside and repeat the process with the remaining meat.

Add a little oil to the wok and fry the garlic, ginger and spring onions for 1 minute.

Re-insert the fried chicken breast pieces and broccoli into the wok. Mix until everything is nice and warm.

Sprinkle with sauce. Stir until thickened.

Pour over the rice side dish and serve.

Chicken breast with Lemon Curd

4 servings - 25 minutes

Ingredients

750g chicken breast, chopped

120g flour

1 pinch of salt

2 tbsp. vegetable oil

1 tablespoon white wine vinegar

120ml chicken stock

240g Lemon Curd

60ml hot water

1 lemon zest

2 spring onions, thinly sliced

Some curd

Bread chicken with flour.

Salting.

Heat the wok.

Brown the chicken pieces in a wok until golden brown.

Put roasted chicken pieces aside.

Spread a little white wine vinegar and quark in the wok at medium heat.

Add the broth and mix with the white wine vinegar and quark in the wok. Add hot water. Mix well.

Add the chicken pieces, mix and simmer for 2 minutes.

Take the ready mixture from the wok and add spring onions and zest. Serve with rice as a side dish.

Chicken breast with orange

6-8 servings - 25 minutes

Ingredients

1 tablespoon vegetable oil

1 tablespoon sesame oil

1kg chicken breast, finely chopped

1 broccoli, cut into small florets

30g Shiitake mushrooms

3 carrots, wafer-thin cut

1 red pepper, diced

150g onions, diced

A handful of Chinese water chestnuts, cut and drained

250ml chicken stock

60ml Hoisin sauce

60ml soy sauce

1 teaspoon ginger powder

2 tablespoons corn starch

3 pieces of mandarins, without peel

Heat the oil in the wok at medium heat.

Add chicken breast and fry for 4-5 minutes.

Add broccoli, carrots, mushrooms, pepper and onion. Stir continuously and fry for another 5 minutes.

Add water chestnuts and mix well.

Pour into a bowl of Hoisin sauce, chicken broth, ginger, soy sauce and corn starch. Add the wok content and pieces of mandarin. Mixing.

Pour the mixture into wok and fry again briefly until hot, then simmer for 5 minutes.

Serve with rice as a side dish.