Martha Stone - The Wok Cookbook For Beginners: Easy Step-by-Step Wok Cooking Recipes For Beginners

Serves:

Ingredients:

Marinade:

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 pounds skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil:

• 2 tablespoons vegetable oil, divided

Sauce:

• cup fat-free, low-sodium chicken broth
• 2 tablespoons sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 tablespoon Chinese black vinegar or Worcestershire sauce
• 1 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons minced green onions
• 1 tablespoons peeled and minced fresh ginger
• 1 tablespoons minced garlic (about 7 cloves)
• 1 teaspoon chile paste with garlic

Remaining Ingredients:

- 1 cups drained, sliced water chestnuts

- 1 cup (1/2-inch) sliced green onion tops

- cup unsalted, dry-roasted peanuts

- 6 cups hot cooked long-grain rice

Directions:

1. Prepare marinade: whisk all marinade ingredients in a bowl; cover and chill for 20 minutes in a refrigerator.
2. Prepare sauce: combine chicken broth and the next six ingredients; whisk well.
3. Heat 1 tablespoon oil in a pan over medium-high heat. Add minced green onions, ginger, garlic and chile paste; stir-fry for 15 seconds or until fragrant.
4. Add broth mixture and simmer over medium heat or until thickened, whisking constantly.
5. Prepare the chicken: heat 1 tablespoon vegetable oil in a wok over medium-high heat; add chicken and stir-fry for 4 minutes.
6. Pour in prepared sauce; add water chestnuts, peanut, sliced onion tops and cook for 1-2 minutes or until heated through.
7. Serve with rice.

Serves:

Ingredients:

- cup rice vinegar

- 2 tablespoons brown sugar

- 2 tablespoons fresh lime juice

- 2 teaspoons red curry paste

- 1/8 teaspoon crushed red pepper

- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces

- 1 tablespoons vegetable oil, divided

- 1 cup chopped onion

- 1 cup chopped carrot

- 1 (8-ounce) package sliced mushrooms

- cup light coconut milk

- 1 tablespoon fish sauce

- teaspoon salt

- 1 cup fresh bean sprouts

- cup chopped fresh cilantro

Directions:

1. Combine rice vinegar, lime juice, brown sugar, curry paste and pepper in zip-lock bag; shake to combine.
2. Add chicken and close the bag; refrigerate for 15-20 minutes.
3. Remove chicken from marinade and reserve marinade.
4. Heat 1 tablespoon vegetable oil in the wok over medium-high heat; add chicken and stir-fry for 4 minutes. Let it rest on the pan wall.
5. Add mushrooms and stir-fry for 3 minutes; add reserved marinade and scrape the pan to to lift all the brown bits.
6. Add coconut milk and fish sauce; stir to combine and bring to boil.
7. Reduce heat to low and simmer for 1 minute.
8. Push chicken down into the sauce and season with salt; cook for 1 minute or until heated through.
9. Serve while still hot with cilantro and sprouts.

Serves:

Ingredients:

• cup fat-free, low-sodium chicken broth
• 3 tablespoons oyster sauce (such as Kame)
• 1 tablespoons cornstarch
• 1 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons rice or white wine vinegar
• teaspoon salt
• 2 tablespoons oil, divided
• 1 cup chopped green onions, divided
• 1 small onion, cut into 8 wedges
• 1 cup (3 x inch) julienne-cut red bell pepper
• cup diagonally sliced carrot
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 pound skinned, deboned chicken thighs, cut into bite-size pieces
• cup canned pineapple chunks in juice, drained
• 1/3 cup cashews
• to 1 teaspoon crushed red pepper
• 6 cups hot cooked long-grain rice

Directions:

1. Combine first seven ingredients in order in a bowl and set aside.
2. Heat half of the oil in the wok over medium-high heat.
3. Add half of chopped green onions and onion wedges; stir-fry for 1 minute.
4. Add carrots and bell pepper; stir fry for 1-2 minutes.
5. Let the veggies rest on the wok wall or remove completely, but keep warm.
6. Heat remaining oil over-medium high heat and add the chicken; stir-fry for 4-5 minutes.
7. Add reserved veggies, broth mixture, cashews, pineapple and crushed red bell pepper.
8. Bring to boil and cook for 1 minute.
9. Stir in remaining green onions and remove from the heat; serve with cooked long-grain rice.

Serves:

Ingredients:

• 1 pound deboned, skinned chicken breast cut in halves
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• teaspoon hot chili flakes
• 2/3 cup fat-skimmed chicken broth
• 1 tablespoon Asian fish sauce or soy sauce
• 2 teaspoons cornstarch
• 3 cups lightly packed fresh basil leaves, rinsed
• Salt and pepper

Directions:

1. Rinse chicken and pat dry with kitchen towels. Cut into 1/8-inch thick strips, 2-3 inches long.
2. Heat wok over medium-high heat and when hot add oil.
3. Stir in ginger, garlic, chili flakes and chicken strips.
4. Stir-fry for 4-5 minutes or until chicken is done.
5. In small bowl combine fish sauce, cornstarch and chicken broth; whisk until smooth.
6. Pour prepared mixture into wok and bring to boil; boil for 1 minute.
7. Add basil leaves and cook until basil is just wilted, about 20-30 seconds.
8. Season with salt and pepper and serve while still hot.

Serves:

Ingredients:

• 1 tablespoons canola oil
• 8 cups broccoli florets (about 2 heads)
• 2 cups vertically sliced onion
• cup fat-free, low-sodium chicken broth, divided
• 2 cups cooked long-grain rice