Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

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All the Recipes You Need to Enjoy Comforting Chinese Food at Home

Ordering Chinese takeout is easy–but it’s definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love–no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:

  • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
  • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
  • Recipe labels to help you decide what to make when you’re short on time (30 minutes or less) and tight on cash (under $10) 
  • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 

If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso’s Chicken, Better Beef with Broccoli, and many more!


From the Publisher

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SAMPLE RECIPES: SWEET CHILI SHRIMP

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes

1. Soak the cellophane noodles in hot water for 10 minutes, or until soft. Drain and set aside.

2. In a large bowl, toss the shrimp with the cornstarch, sea salt, and pepper. Let it sit for 5 minutes.

3. In a small bowl, make the sauce by mixing together the soy sauce, honey, rice vinegar, chili sauce, and rice wine. Set the bowl aside.

4. Heat your wok over high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add the garlic and ginger, and stir-fry them for about 20 seconds. Add the shrimp and stir-fry them for 2 to 3 minutes, or until they become bright pink.

5. Remove the wok from the heat. Pour the sauce over the shrimp, add the cellophane noodles, and toss to combine everything. Transfer to a plate and serve immediately.

INGREDIENTS

8 ounce cellophane noodles

1 pound shrimp, peeled, cleaned, and deveined

2 teaspoons cornstarch

1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper

1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar

2 teaspoons chili sauce, 1 tablespoon Shaoxing rice wine or dry sherry

1 tablespoon peanut or vegetable oil

2 teaspoons minced garlic, 1 teaspoon minced fresh ginger

Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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