BookSumo Press - Wok Cooking Timeless Wok Recipes that are Easy Too!

Wok Cooking Timeless Wok Recipes that are Easy Too! By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Asian Styled Duck Rice Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 375 kcal Fat 15.7 g Carbohydrates 35.8g Protein 20.7 g Cholesterol 144 mg Sodium 528 mg Ingredients 1 C. cooked long-grain rice 1/2 C. thinly sliced Chinese barbecued salt and pepper to taste pork 6 green onions, thinly sliced 2 tbsp soy sauce Directions 1. thinly sliced Chinese barbecued salt and pepper to taste pork 6 green onions, thinly sliced 2 tbsp soy sauce Directions 1.

Heat a large wok on medium heat and cook the duck skin and fat for about 10 minutes. 2. Increase the heat to medium-high and stir in the duck meat, pork, half of the green onions and soy sauce. 3. Stir fry for about 5 minutes. 4.

Add rice and toss together for about 5 minutes. 5. Make a wide well in the middle of the rice, exposing the bottom of the wok. 6. Add the beaten eggs and stir till the eggs are scrambled. 7.

Stir the scrambled eggs into the rice along with the rest of the green onions. 8. Toss for about 5 minutes. 9. Season with the salt and pepper before serving. thin veal cutlets 1 (10 oz.) can artichoke hearts, drained 1/4 C. all-purpose flour for coating and sliced 3 tbsp butter salt and pepper to taste 1 tbsp minced garlic 1 tbsp minced shallot 1/2 lb. all-purpose flour for coating and sliced 3 tbsp butter salt and pepper to taste 1 tbsp minced garlic 1 tbsp minced shallot 1/2 lb.

Crimini mushrooms, sliced 1/2 C. Marsala wine 1/2 C. veal stock Directions 1. Lightly coat the veal cutlets with the flour and shake off the excess. 2. 3. 3.

Transfer the veal cutlets into a plate and keep aside. 4. In the same wok, saut the garlic and shallots till tender. 5. Stir in the mushrooms and cook till the mushrooms begin to sweat. 6.

Add the wine and cook for about 2-3 minutes, stirring with a spoon to scrape the bottom of the pan. 7. Add the stock and simmer for about 5-10 minutes. 8. Add the cooked veal and artichokes and cook till heated completely. 9.

Season with the salt and pepper. 10. In serving plates, place the veal cutlets top with the sauce. French Veal Stew Veal Chop with Portobello Prep Time: 15 mins Total Time: 40 mins Mushrooms Servings per Recipe: 2 (Portobello and Calories 555 kcal Fat 45.2 g Veal) Carbohydrates 5.2g Protein 21.7 g Cholesterol 97 mg Sodium 838 mg Ingredients 5 tbsp olive oil, divided 1 1/2 tsp fresh rosemary, chopped 1 tbsp butter 1/2 C. red wine 2 veal chops 1 Portobello mushroom, sliced 1 1/2 C. chicken broth Directions 1.

In a wok, heat 4 tbsp of the olive oil and butter on medium-high heat and sear the chops for about 2-3 minutes per side. 2. Stir in the mushrooms and cook for about 1 minute. 3. Add the chicken broth and rosemary and simmer, covered for about 10 minutes. 4.

Stir in the red wine and increase the heat. 5. Cook, uncovered till the sauce reduces by half. 6. Veal chops may be removed at any time to prevent over-cooking, then returned to the wok for the final minute. 7.

Serve with a drizzling of the remaining olive oil. Veal Chop with Portobello Mushrooms VEAL Clsico Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 301 kcal Fat 14.4 g Carbohydrates 11g Protein 21 g Cholesterol 82 mg Sodium 131 mg Ingredients 4 boneless, skinless veal cutlets 1/4 C. water (optional) 2 tbsp flour 2 tbsp fresh parsley, chopped 4 tbsp butter, divided 1/4 tsp rosemary (optional) 2 C. mushrooms, sliced 3/4 C. Holland House(R) Marsala Cooking Wine Directions 1. 2. 2.

Coat the veal with flour lightly from both sides. 3. In large wok, melt 2 tbsp of the butter on medium heat and saut the mushrooms for about 10 minutes. 4. Transfer the mushrooms in a plate and keep aside. 5.

In the same wok, melt the remaining 2 tbsp of the butter and cook the veal for about 4 minutes per side. 6. Transfer the veal into a serving platter. 7. In the wok, add mushrooms, cooking wine, water, parsley and rosemary and cook till heated completely. 8.

Place the mushroom mixture over the veal and serve. Veal Clsico Italian Style Veal Shanks Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings per Recipe: 7 Calories 251 kcal Fat 14.5 g Carbohydrates 10.6g Protein 19.7 g Cholesterol 83 mg Sodium 947 mg Ingredients 1/4 C. all-purpose flour 1 (8 oz.) can tomato sauce 2 tsp salt 1 C. water 1/4 tsp ground black pepper 1 tsp dried basil 2 lb. veal shank 1 tsp dried thyme 3 tbsp butter 3 sprigs fresh parsley 3 tbsp olive oil 1 bay leaf 1 C. thinly sliced carrots 1/2 C. chopped celery 2 cloves garlic, crushed Directions 1. chopped celery 2 cloves garlic, crushed Directions 1.

In a shallow dish, mix together the flour, salt and black pepper. 2. Coat the veal shanks with the seasoned flour evenly. 3. In a large wok, melt the butter and oil on medium heat and sear the shanks till browned completely. 4.

Transfer the shanks into a plate and keep aside. 5. In the same wok, add the onion, carrots, celery and garlic and saut for about 5 minutes. 6. Stir in the tomato sauce, water, basil, thyme, parsley, bay leaf and shanks and bring to a boil. 7.

Reduce the heat to low and simmer, covered for about 2 1/2 hours. Italian Style Veal Shanks TARRAGON Veal Steaks Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 4 Calories 280.7 Fat 15.3g Cholesterol 149.5mg Sodium 748.4mg Carbohydrates 0.4g Protein 33.1g Ingredients 4 boneless, skinless veal cutlets 1 tsp tarragon 4 (6 oz.) boneless veal steaks 1 tsp chives 1 tsp salt 1/2 tsp pepper 4 tsp butter 1 tsp parsley Directions 1. Pound the steaks into 1/8-inch thickness. 2. Sprinkle the steaks with the salt and pepper. 3.

In a large wok, melt the butter on medium-high heat and cook the steaks for about 3 minutes per side. 4. Add remaining ingredients and cook for about 1 minute more. Tarragon Veal Steaks Puerto Vallarta Eggplant Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 349 kcal Fat 23.3 g Carbohydrates 6.8g Protein 27.4 g Cholesterol 101 mg Sodium 542 mg Ingredients 1 lb. ground beef 1 tsp chili powder 1/4 C. shredded Cheddar cheese 1/4 C. chopped green bell pepper 1 tsp dried oregano Directions 1. chopped green bell pepper 1 tsp dried oregano Directions 1.