Wok Every Day: From Fish & Chips to Chocolate Cake -Recipes and Techniques for Steaming, Grilling, Deep-Frying, Smoking, Braising, and Stir-Frying in the World's Most Versatile PanThe concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well - whether it's sizzling up crunchy polenta fries, steaming succulent Swordfish Margarita with Papaya Salsa, braising delicious Curried Beef with Basmati Pilaf, or smoking Chicken with Fig Confit. And imagine popping a warm homemade jelly doughnut into your mouth! With plenty of traditional stir-fry recipes, advice on choosing the right wok and accessories, and tips on proper wok upkeep, Wok Every Day makes it easy to wok like a gourmet. |
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½ cup ½ teaspoon ¼ cup Asian Asian markets bamboo steamer beef bell peppers boil over high bok choy bowl braising broccoflower brown sugar cheese chicken broth chile Chinese chopped fresh cilantro cloves garlic cook cornstarch cover deep-frying deribbed dish drain on paper dried dumplings Fill a wok fish sauce flavor flour foods freshly ground pepper fried garlic garnishing green onions grill heat the oil heat to medium high heat hot oil ingredients juice lemongrass medium-high heat medium-high to high minutes mushrooms nonstick noodles ounces paper towels peanut oil peeled pepper to taste potatoes pound preferably nonstick pudding recipe Reduce the heat refrigerate rice Salt and freshly salt and pepper Serve immediately sesame oil shallots shrimp simmer slotted spoon soy sauce Sprinkle steam steamer rack Stir stir-fry supermarkets tablespoons teaspoon teaspoon salt tofu vegetable oil vinegar water and bring wok one-half wok over medium-high wrappers