In addition to the delicious results, WOK recipes also offer something that lovers of exotic cuisine often demand: fast, healthy and seasonal meals. Cooking Chinese quick roasting dishes in a wok is also a method that fits well for just one or two people. Cooking in the wok can also feed more than just feeding this pan - a kitchen appliance is of great usefulness for quick, delicious food. From delicious fried rice to the perfect chicken scrambled egg and a lesson for stirring of all kinds of vegetables, here is everything you need to make excellent pan dishes. The wok recipes are very interesting, especially if you want to teach yourself, to get fast and healthy dinner on the table during the week.
Prepare asian recipes for wok pan vegetarian or heartily
Certain dishes never seem to get out of fashion. From chicken chow to beef with broccoli to pork Suey - these Chinese wok are recipesEstimated classic. They are also suitable meals for various occasions such as a business dinner, since the cooking time is short in most cases.
To easily prepare a chin pan and achieve delicious results, try to use fresh ingredients. In this way you will be able to optimally use the nutrients when cooking in the wok. If you follow the wok recipes in our guide correctly, your creations will look and taste like in the best Chinese restaurants.
Chow mine with chicken
This recipe shows you how to fry the chicken, vegetables and the pasta separately and combine with each other at the end of the cooking. Traditionally, the court has soft pasta, but if you prefer crisp pasta, you can fry the pasta in a little more oil for a long time. Feel free to replace shrimp or pork for the chicken if you wish. It is a simple process to make Chow-Mein-noodles because they find Asian pasta almost everywhere that are specially made for Chinese pasta dishes. You can also use spaghetti bought in the shop.
Ingredients:
- 500 g Mingobolshem
- 2 pieces of chicken breast fillet without skin and bones
For the marinade and the sauce:
- 2 tablespoons of oyster sauce
- 2 teaspoons of soy sauce
- Salt and pepper to taste
- 2 teaspoons of corn starch
- Chicken broth or vegetable stock
Lady and vegetables
- 250 g of dry wan-tan noodles
- 2 medium -sized celery sticks
- 500 g mustard cabbage or broccoli
- 250 g of fresh mushrooms or mushrooms
- 1 root peppers
- 1/2 red onion and spring onions after your glimpse
- 1/4 cup of vegetable oil
- a handful of roasted sesame seeds
Preparation:
Rinse the mung beans and let it dry. Cut the chicken into thin strips, put it in the marinade and let everything rest for 25 minutes. Meanwhile, they prepare the sauce. Dissolve the corn starch into the water in a small bowl. Add the chicken broth, oyster sauce, soy sauce as well as salt and pepper, mix well and set the mixture aside. Put the pasta in boiling salted water until they become soft. Immediately dive in cold water to stop the cooking process and then drain thoroughly.
Cut the celery and mustard cabbage or broccoli diagonally into pieces. Cut the mushrooms into slices and red peppers into strips and then chop the onion and dice. Now heat a wok over medium to high heat and add 2 tablespoons of oil. When this is hot, add the noodles and fry them until golden brown. Heat the remaining 2 spoons of vegetable oil, add the onion and chicken meat and fry brown again until it is cooked through.
Cook the rest of the vegetables separately, except for the spring onions and the mung bean seedlings. Season with a little salt and fry while stirring. If you cook the broccoli, add 1/4 cup of water and cover them while cooking. Remove each of the vegetables from the pan and then add more oil as required before preparing the next vegetable.
Briefly stir the sauce and put the chicken back into the wok with the vegetables. Pour the sauce in the middle, stir quickly to thicken and mix everything together. Finally, stir in the spring onions and the sprouts. Place the pasta on a plate and pour the boiled vegetable sauce mixture on top. Garnish the chow my roasted sesame seeds and serve hot.
Beef with broccoli
This pan dish combines beef and broccoli in a spicy sauce of rice wine, oyster sauce, soy sauce and brown sugar. If you cook at home, you can check the amount of fat and sodium so that this traditional Chinese dish will be a healthy dinner for the whole family. It containsLots of protein and vitaminsAnd thanks to its delicious aromas, can be a full pleasure when serving. Here is our delicious version.
Ingredients:
- 300 g of lean beef, cut or stated
- 350 g broccoli
- 1 to 2 teaspoon of salt
- 2 cloves of garlic, cut into slices
- 1 TL ginger, finely chopped
- 1 teaspoon of potato thickness or corn starch, mixed with 2 tablespoons of water
- Oil to your taste
For the marinade:
- 1/2 large protein
- Half the tablespoon of potato strength or corn starch
- 1/2 tbsp travel wein
- 1 tablespoon of bright soy sauce
- An elevated sauce sauce
- 1 teaspoon of brown sugar
- 1/2 teaspoon of black pepper
- Optional: 1/4 teaspoon of baking powder
preparation:
Mix the egg whites, 1/2 tablespoons of potato thickness, rice wine, soy sauce, oyster sauce, sugar and black pepper in a large bowl. Add the beef and marinate it under a lid for at least 30 minutes. If you want the meat to have more texture and become softer, you can add up the optional baking powder.
Show the broccoli into small ones into florets and single flowers and blanch in a saucepan with pre-boiled water and 1-2 teaspoon of salt for 30 seconds. Leave the water off and immediately switch the broccoli into cold water to cool it quickly.
Heat a wok with oil, stir the garlic and ginger first and then finally add beef. Set aside and wash and dry the frying pan. Then heat up oil again, fry the broccoli for 30 seconds and put the meat back to the wok for another half minute and cook. Stir in the potato thickness and water mixture and let it braise for 20 seconds. Season with salt at the end and serve with hot rice.
Moo Goo Gai Pan
In Cantonese, the name of the court means “fresh mushrooms with a cut chicken”, but it was adapted for the western taste. This stirring is traditionally prepared with chicken, mushrooms, bamboo sprouts and water chestnuts. You can cook these wok recipes with the products mentioned during the week, while some versions also include other ingredients such as imperial pods.
Ingredients:
- 350 g bone, skinless chicken breast or pork, cut into thin strips
For the marinade:
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine or dry sherry
- Some splashes sesame oil
- 1 tablespoon of corn starch
For the vegetables:
- 1 cup of fresh mushrooms
- 1/2 cup of bambus sprouts, fresh or out of the can
- Half a cup of water chestnuts, also preserved or fresh
- 2 slices ginger
- 1 clove of garlic
For the sauce:
- 1/2 cup of chicken broth
- 2 tablespoons of oyster sauce
- 1 TL brown sugar
- A tablespoon of corn starch
- 3 The Bratöl
Preparation:
First stir soy sauce, rice wine, sesame oil and 1 tablespoon of corn starch in a bowl. Then add the chicken strips and marinate them for 15 minutes at room temperature. While the chicken bathes in marinade, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut thin slices of it. Have the bamboo sprouts and drain the water chestnuts to remove the possible metal taste. Cut the ginger into slices, chop and repeat this procedure with the clove of garlic.
In a small mug of chicken broth, oyster sauce, sugar and 1 tablespoon of corn starch, stir until smooth and set aside. Heat 2 tablespoons of oil in a wok and cook the chicken in it. Add the remaining oil and briefly fry the ginger and the garlic. It continues with frying mushrooms, bamboo sprouts and water chestnuts for a few seconds. Mix in the pan and mix with the meat. Complete!
Shrimps with lobster sauce
The white lobster sauce is an invention of Chinese-American cuisine. Surprisingly, this does not contain any lobster at all. It is called that because it resembles a family of Cantonese sauces that are served via fried seafood. The base of the sauce is a broth, eggs and fermented black beans. People are often surprised to discover that this popular dish does not include a lobster.
Ingredients:
- Finished lobster sauce (you can find the wok recipes for this on the Internet if you want to prepare the sauce yourself)
- 350 g giant shrimp (fresh or frozen)
- 1 tablespoon of rice wine or dry sherry
- 1/4 teaspoon of salt
- 1 teaspoon of corn starch
- 3 tablespoons of oil for wok
- 2 TL chopped ginger
- 1 piece cut spring onion
Preparation:
First heat the lobster sauce and keep it warm as you thaw or wash the shrimp under running water. Then put the seafood in the marinade of rice wine or sherry, salt and corn starch for 15 minutes. Heat the roast oil in the wok over medium heat and add the ginger and the onion accordingly with strong stirring. Let the shrimp swim and fry them pink. Push the shellfish to the sides of the pan and pour the sauce in the middle. Bring in the wok and then mix with the shrimp. Finally, arrange dill or parsley and serve hot.
Fried rice with shrimps
Last but not least, we also present a classic example of WOK recipes that you can easily and tasty with crabs, cooked ham, rice and vegetables. The dish is perfect for using the remaining products from the fridge, which you can replace and combine them in a creative and imaginative way. It is a great recipe for the evenings when you are looking for a quick way to use residues. Experiment with fresh mushrooms or other vegetables instead of the peas and double the ham if you have no frozen shrimp.
Ingredients:
- 200 g unpochated and unpeeled shrimp or crab
- The same amount or varied cooking ham
- 1 medium -sized onion and 2 pieces of spring onions
- 2 eggs or even more if necessary
- 1/2 cup of peas
- 4 cups of rice (cooked but cold)
- 4 to 5 tablespoons of oil to roast
For the marinade:
- 1 tablespoon of oyster sauce
- An el soy sauce
- 1 teaspoon salt
- Pepper to taste
- 1 teaspoon of corn starch, mixed with 2 teaspoons of water
Preparation:
Let the frozen shrimp thaw under flowing warm water, pat dry with paper towels dry, skin and de -arms. Cut into small pieces, add the ingredients for the marinade and marinate for 15 minutes. Dice the ham and chop the onions. Beat the eggs slightly with chopsticks, add a pinch of salt and mix the whole thing well.
Heat the wok and then add 1 tablespoon of oil. When the oil is finished, pour 1/2 of the egg mixture into the wok and cook over medium heat, turn it over. Cut the egg into thin strips and save it for later. Add 2 tablespoons of oil. When the oil is hot, fry the onion and shrimp on high heat for a few moments while stirring. Do the same for the green peas and then for the diced ham.
Add 1 to 2 tablespoons of oil, reduce the heat to medium temperature and fry the rice. Add some soy and oyster sauce if necessary. Add the other ingredients except the egg and the spring onions and mix thoroughly. Serve the fried rice with the strips of egg above and the green onion as a set. You can also add a little oyster sauce if you want. Bon appetit!
