Wok Recipes?
#36137 - 01/09/04 05:56 AM
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tnchawk
Reged: 04/02/03
Posts: 489
Loc: New Ken, PA
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Hmm...I am not sure what to do. My husband bought me a wok for Christmas because since I have been doing the IBS diet, he has fallen in love with Asian dishes; especially noodle types. Do any of you have any recipes that I can make in my wok? I have made the fried rice that is in the IBS book, but this was before my wok, so I look forward to trying it that way. But anything else would be great. Thank you!!!!
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What if the Hokey Pokey is what it's all about???
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Give me a bit and I will try to post some this afternoon. My hubby and the girls gave me some cookbooks for Christmas and one was Secrets of Fat-Free Chinese cooking. I love the book, btw. I also got/bought (my parents gave us money) an electric wok for Christmas.
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Sautéed Shrimp w/ snow peas
5 servings
1 pound raw shrimp, peeled and deveined
2 cups fresh snow peas
1 green onion, chopped
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
¼ teaspoon sesame oil
Marinade
1 tablespoon cooking wine
1 teaspoon fresh lemon juice
¼ teaspoon Mrs. Dash seasoning
2 teaspoons cornstarch
1. Rinse the shrimp with cold water and pat dry.
2. Combine the marinade ingredients in a bowl. Add the shrimp and marinate in the refrigerator for 30 minutes.
3. Lightly coat a nonstick wok or frying pan with cooking spray and place over medium heat. Reserving the marinade, add the shrimp and sauté until they just turn pink (2 to 3 minutes). Transfer to a bowl.
4. Add the snow peas, onion and ginger to the pan and stir-fry for 1 to 2 minute.
5. Add the reserved marinade and soy sauce to the pan along with the cooked shrimp. Mix the ingredients well and continue to cook until the most of the sauce is absorbed (1 to 2 minutes).
6. Transfer to a serving bowl, sprinkle with sesame oil and serve hot.
7. Serve with rice.
I have not tried this one yet but I plan to soon.
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Chicken Chow Mein
6 servings
8 ounces thin spaghetti
½ cup cooked chicken strips - below(I used more)
4 cloves garlic, crushed
½ cup fat free chicken broth
3 green onions, minced
1. Cook the noodles according to package directions or until just tender. Drain in a colander and rinse with cold water. Set, aside.
2. Lightly coat a nonstick wok or frying pan with cooking spray and place over medium heat. Add the garlic and sauté until it begins to brown.
3. Add the noodles, chicken and broth to the pan. Mix together thoroughly.
4. Garnish with green onion and serve warm or cold.
Cooked Chicken Strips
8 ounces of boneless, skinless chicken breast
1-teaspoon canola oil
Marinade
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
1-½ teaspoons cooking wine
1-teaspoon sesame oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon crushed sesame seeds
1. To prepare the marinade, combine the cornstarch, water, soy sauce, wine, and oil in a medium bowl and stir until the cornstarch has dissolved. Add the garlic, ginger, and sesame seeds. Set aside.
2. To make the meat easier to slice, let harden a little in the freezer for about 30 minutes. Slice the chilled meat against the grain into thin 1-inch strips. Place the strips in the marinade, toss to coat and refrigerate at least 1 hour or overnight.
3. Lightly coat a nonstick wok or frying pan with cooking spray. Add the canola oil and place over medium-high heat. When the oil is hot, add the marinated strips and stir-fry for 1 to 2 minutes. Add 2 tablespoons of water and cook another minute.
4. Use immediately or transfer the cooked strips to an airtight container and refrigerate. The will stay fresh for three or four days.
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Sweet Rice and Chicken
4 servings
3 cups cooked sweet rice (warm)
½ cup thinly sliced chicken breast strips
½ cup grated carrot
4 shitake mushrooms caps minced
¾ cup fat free chicken broth
1 green onion, chopped
2 sprigs fresh cilantro, chopped
Marinade
1-tablespoon soy sauce
1-½ teaspoons rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1/8-teaspoon chili pepper flakes
1. Combine the marinade ingredients in a large bowl. Add the chicken strips, toss to coat, and marinate for 20 minutes.
2. Lightly coat a nonstick wok or frying pan with cooking spray. Place over medium-high heat and stir-fry the chicken. Add the carrots and mushrooms, and cook another 3 minutes.
3. Add the rice and broth and mix well.
4. Garnish with green onion and cilantro before serving.
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Thank you SO much Heidi! These look awesome! I've been looking for some Chinese recipes but a lot of them have weird ingredients that I can never find. I can't wait to try these now! 
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- Jennifer
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You will have to take a look at Secrets of Fat Free Chinese Cooking cookbook by Ying Chang Compestine. I love it. He also got me the Italian cooking one. I can't believe how easy marinara sauce is. It has been fun trying new recipes everyday.
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Wow....thank you so much for the recipes. I look forward to trying some of these. I hope that cooking in a wok is as easy as it seems! I will let you know!
Christianne
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What if the Hokey Pokey is what it's all about???
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I love my wok. It is becoming my best friend for quick and easy dinners. My is so easy to clean too.
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I am going to have to look for these books! Thanks! 
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- Jennifer
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