Maki Blanc - Vegetarian Wok Cookbook: 70 Easy Recipes For Traditional Asian Food (Vegetarian World Cuisines Book 3)

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VEGETARIAN WOK

COOKBOOK

70 Easy Recipes For Traditional Asian Food

Maki Blanc

Copyright 2021 by (Maki Blanc) - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

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Contents

Introduction

Wok cooking is a Chinese cooking method in which materials are mixed or flipped in a wok while still frying in a tiny portion of very hot oil. The method began in Asia and recent decades has expanded into other Asian countries and the West.

In a hot skillet or wok, wok cooking is a simple way to cook small food bites. The food is continuously stirred when cooking in a wok, as the name implies. The food is pickled when it comes into contact with the wok, which tends to lock in the flavor. Wok cooking is ideal for a wide range of foods, including meat, fish, and veggies. In contrast to deep-frying, the method uses a lot less oil. This process can be used to prepare a variety of fruits, meats, fish, and poultry.

Wok preparation is not only fast and simple, but it is also nutritious. It produces tender-crisp veggies with more nutrients than steamed veggies. The fat content is poor since wok preparation only uses a limited amount of oil.

In a skillet, which is a bowl-shaped pot, an authentic wok recipe is prepared. For mixing, you'll need a heat-resistant spoon or a big spoon. Choose a high-smoke-point oil for a wok dish since it will be cooked at elevated temperatures. This means the oil would not create any smoke or have an unpleasant odor.

Because wok-cooked foods are not heated as much as deep-fried items, they hold the majority of the nutritional values. As a consequence, this cooking process is much healthier. If you intend on doing a lot of wok preparation, make sure your workspace is well ventilated because this cooking method can produce a lot of smoke. As a result, wok dishes made with vegan products are healthier to consume.

"Vegetarian Wok Cookbook" is a complete recipe book based on all-vegetarian wok dishes from India, Japan, China, and Thailand. It has four chapters with detailed knowledge of vegetarian wok cuisine. Try these dishes at your home and make your meals more like Indians.

Chapter 1: Vegetarian Wok Indian Recipes

1.1 Indian Five-Spice Vegetable Stir-Fry

Cooking Time: 30 minutes

Serving Size: 2

Ingredients:

1 teaspoon panch phoran Salt and freshly ground black pepper 3 tablespoon sriracha chili sauce 15g fresh coriander 150g asparagus 4 garlic cloves 100g mange tout 1 courgette 1 carrot 1 red pepper 2 spring onions 1 large red chili 6 tablespoon olive oil

Method:

1. In a skillet or a large nonstick deep fryer, heat two tablespoons of the oil over medium temperature.
2. Stir-fry for three minutes with all the veggies except the cloves.
3. Salt and pepper to taste.
4. Toss the veggies with the sriracha and coriander leaves and toss well.
5. Heat the remaining four tablespoons of olive oil in the meantime.
6. Fry the garlic until it turns lightly browned.
7. Warm the garlic with the Indian five-spice powder.
8. Stir in the herb and five-spice combination to coat the veggies.
9. Serve the stir-fry as soon as possible.

1.2 Wok-Seared Vegetables

Cooking Time: 35 minutes

Serving Size: 4

Ingredients:

1 tablespoon lime juice cup fresh mint leaves 4 large cloves of garlic 3 dried red chilies 2 teaspoons coriander seeds 1 large green bell pepper 1 small red onion 3 tablespoons canola oil 2 large carrots 1 teaspoon cumin seeds teaspoon ground turmeric 1 tablespoon cornstarch teaspoon salt 1 teaspoon fennel seeds

Method:

1. Use a spice slicer or a pestle and mortar to grind cardamom, smoked paprika, and fennel seeds.
2. Add cornflour, salt, and fenugreek to a medium mixing bowl and whisk to blend.
3. Stir in the veggies until they are evenly covered in the spice mixture.
4. Heat a large cast-iron pan or wok with a flat surface over high heat.
5. Add two tablespoon extra virgin olive oil.
6. Carrots, red pepper, cabbage, cloves, and chilies should all be added.
7. Heat, occasionally stirring, for four to eight minutes, or until the veggies begin to fry.
8. Turn down the heat to moderate and drizzle in the remaining one tablespoon of oil.
9. Heat with the ingredients from the dish.
10. Cook, constantly stirring, until the vegetables, lemon zest, and mint are heated through, around thirty seconds.

1.3 Noodles and Vegetables Stir Fry

Cooking Time: 15 minutes

Serving Size: 2

Ingredients:

2 tablespoon soy sauce 1 teaspoon white wine vinegar 2 spring onions 85g beansprout 150g pack egg noodle

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