PLEASE share your WOK RECIPES
 

I will print each one and make each recipe (if ingredients available in my area), I will then review them here! I will even make a copy and email to anyone that wants them all!!!

Oh, I so glad you started this thread. I don't have any but I too, would love some wok recipes:thumbup: I'll be checking back!

bumping
 

No one cooks with a Wok here?

I cook with a WOK but never use recipes.....I will see if I can find some tho!

I cook my chicken for chicken tacos in a wok. Easy recipe, olive oil, chicken cut up in small pieces and lots of taco seasoning. The wok cooks the chicken evenly

Crispy Stir Fried Chicken
 

I have a couple of recipes I use now and then...I just made chow mein for dinner today......

Attachment 364041

I like to top it with those crunchy noodles.....

Here's the recipe......I only used the turkey today I didn't have any shrimp. The recipe is pretty flexible as to what meat you use and the types of vegetables.


Chow Mein


8 oz. Chinese rice noodles, ¼ inch wide
Soak the noodles in hot water for about 5 minutes. Drain the excess water and set aside. (Don’t over soak the noodles will get limp and soggy.)

Sauce:
3 tbsp. soy sauce (low sodium)
3 tbsp. oyster sauce
1-1/2 tsp. sugar
1-1/2 tsp. low sodium dark soy sauce (optional)
2 tbsp. cornstarch
1 ½ c. chicken broth
In a small mixing bowl, mix all the sauce ingredients. Set aside.

2 tbsp. cooking oil
8-10 shrimp (shelled and deveined)
½- ¾ lb. ground turkey, chicken or pork….or 3 chicken breasts ( bite size pieces)
1 tbsp. soy sauce
2 tsp. sesame oil
Drizzle the soy and sesame oil in a bowl with the meat and set for about 10-15 minutes.

1 tbsp. oil
2c. shredded cabbage
½-3/4 c. baby carrots, shredded or sliced thin
½ c. red onion, cut into 1 inch strips
2/3 c. red pepper, cut into 1 inch pieces
½ c. sliced mushrooms
½ c. chopped broccoli /or celery (optional)
½ c. bean sprouts, rinsed

3 garlic cloves (finely chopped or pressed)

Small bunch scallions cut into ½ in. lengths

Heat up the wok or a very large skillet with the cooking oil, add the meat and stir fry until no longer pink. Remove and set aside.

Add the 1 tbsp. oil in the empty skillet. Over med.-high heat add the veg.’s, stir until tender crisp, about 3-4 mins.

Add in the garlic, stir for about 10 seconds.

Add the noodles, meat, sauce mixture and the sprouts. Continue to stir until the noodles are well blended with the seasonings and completely cooked through, about 3 minutes. Add the chopped scallions, do a few final stirs, dish out and serve hot.

Omg I thought I would start with this recipe cuz it seemed so HUGE! I have never cooked with a wok, but I gotta tell you this was awesome and easy, my husband was so impressed he really didn't believe MUWAH made it!!!

If anyone is still looking for stir fryes I just made this and it was very good.....This is not my picture but it looks like this.....

Attachment 364781




Hot Pepper Beef

12 oz. flank steak (or skirt or flat iron steak)
2 cloves garlic, minced
2 tsp. soy sauce
2 tsp. cornstarch
1 tsp. dry sherry (or rice wine)
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. cold water
1 tsp. sesame oil

Cut the beef with the grain into 2-inch-wide strips, cut each strip across the grain into 1/4-inch-thick slices. In a medium bowl combine the beef strips, garlic, soy sauce, cornstarch, rice wine, salt, pepper and cold water. Stir to combine. Stir in the sesame oil and stir again.

½ c. chicken broth
2 tsp. cornstarch
2 tbsp. ketchup
¼ c. hoisin sauce
2 tbsp. dry sherry (or rice wine)
In a separate small bowl, combine the chicken broth, cornstarch, ketchup, hoisin sauce and the rice wine. Stir to combine.

2 tbsp. peanut or vegetable oil
½ c. thinly sliced red onions
1 large red bell pepper (or a mix of red, green, yellow peppers), about 2 cups, cut into 1/4-inch-wide strips
1 tsp. grated fresh ginger
½ tsp. red pepper flakes
½ tsp. salt
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbsp. of the peanut oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the beef begin to sear. Then using a metal spatula, stir-fry 1 minute or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.

Swirl the remaining 1tbsp.peanut oil into the wok, add the red onions, and peppers stir fry quickly stirring for about 1-2 minutes. Add in the ginger and red pepper flakes, and stir-fry 10 seconds or until the aromatics are fragrant. Return the beef with any juices that have accumulated to the wok, sprinkle on the ½ tsp. salt, swirl the ketchup mixture into the wok, and stir-fry about 30 seconds to 1 minute or until the beef is just cooked through.

Serves 2 to 3 as a main dish with rice

I just made the Hot Pepper Beef using chicken (3 breasts) instead of beef, it was very good....Careful with the red pepper flakes, my nose is running....:rolleyes:

If anyone is still looking for recipes this is a good one for using up leftovers. We had grilled pork ribs yesterday so I used the left over for this dish.....

Attachment 366581





Quick Pork Fried Rice

2 tsp. fish sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar or cider vinegar
1 tbsp. hot sauce

2 tbsp. veg. oil
½ c. julienne carrots
1 green or red pepper, sliced into ½ chunks
8 oz. mushrooms, sliced
2 tsp. minced garlic
2c. pkg. coleslaw mix
2 - (8.8 oz.) pkgs. Uncle Ben’s original Long Grain Ready Rice
3-4 lg. eggs, beaten lightly
1-2c. shredded leftover meat from ribs
1c. bean sprouts, chopped course
8 scallions, white parts sliced thin, green parts cut into ½ in. pieces

Combine the soy, vinegar & hot sauce in a bowl & set aside. Heat 2 tsp. oil in a non stick skillet over med. high heat. Cook the carrots and peppers until tender crisp, keep stirring and turning about 2 minutes. Add in the mushrooms, stirring for about 1-2 minutes. Add the garlic; gently turn for about 30 seconds. Add in the coleslaw mix and the rice. Stir for about 1-2 minutes. Make a well in the center, if needed add a few tsp. of oil in center of the pan. Pour in the eggs; gently turn until almost cooked through. Add the rib meat, beans sprouts and the scallions. Turn until combined Pour in the soy mixture, cook until hot, about 1 minute. Serves 4

Note: It’s also great w/ left over grilled chicken, or even cooked ground turkey.
I used the pork from left over grilled ribs, very good…

I forgot to add I used a large 12in. Skillet for this, you need a lot of room..