Recipes for my new wok

 
 
Got a wok for Christmas. I need some recipes or a good site to find some. Thanks.

Just Google, 'wok recipes'. There's hundreds of them.

Hot wok

A little oil

A couple Tablespoons of Thai Red Curry paste

Stir, stir, stir

A tablespoon or more or sugar and a squirt of Fish sauce.

Stir, stir, stir.

Throw in some raw, peeled and deveined shrimp.

Stir around until just cooked.

Serve.


Variation....  Stir in coconut milk

I love special effects!!

Stir, stir stir.

Sizzle, sizzle sizzle.

What type of wok? If it is carbon-steel you want to season it, before cooking, to prevent sticking and rust. Pretty much the same way you would season a cast iron pan.

I'm always making fried rice.

You have to use COLD rice, make it the day before, refrigerate it. It will saute better.

3 tbs oil, to a hot wok.
Add  2 beaten eggs, scramble. Take out set aside.
Saute 2 sliced garlic, 1/2 cup chopped onion or scallions.
Add cold cooked rice with a few tbsp of soy sauce, saute
Add cooked drained peas and carrots, saute
Add pieces of cooked chicken or cooked shrimp, saute
Add the beaten eggs, break them up.
Enjoy.

Variation on mar52 (with special effects)

stir in broccolli
stir in strips of marinated beef
stir in oyster sauce
keep stirring

serve over rice
yum!!!!!

When I Wok, I use cooked noodles from a packet of Ramen (NOT THE SEASONING PACKET!!)  This is the only time that this product is allowed in my kitchen. 

I have not actually eaten Ramen since 2000, when I was a freshman in College with an illegal hot pot in my dorm.

I do Broccolli and Beef like described above all the time,Love it!

You can also make sauces for your wok meals in advance and keep them in the refrigerator. Add at the end of frying all your other ingredients and cook and stir just long enough to coat them and heat up.
Each recipe makes enough for 2 servings but can be doubled.
STIR FRY SAUCES
BASIC STIR FRY SAUCE
1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.
GARLIC SESAME STIR FRY SAUCE
1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water
Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.
SZECHUAN STIR FRY SAUCE
1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced fresh ginger
1/ 2 tsp. minced garlic
1/ 2 cup chicken broth
2 whole anise stars
1 1/ 2 tsp. red wine vinegar
1 Tbs. soy sauce
1/ 2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/ 8 tsp. crushed red pepper flakes
1/ 4 tsp. pepper
1/ 8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water
Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.
 
(My apologies that when I posted this, it ate all the lines in between paragraphs and I can't get them back.)
 

One thing I use my wok for is making chinese steam buns.  I have a circular cooling rack (for pies), that fits it perfectly.  These aren't quite the same as Dim Sum, but my family loves them with or without a filling