Greatest Ever Wok & Stir-Fry
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Greatest Ever Wok & Stir-Fry

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Published by Parragon Publishing .
Written in English

Subjects:

  • General,
  • Cooking / Wine

Book details:

The Physical Object
FormatHardcover
Number of Pages256
ID Numbers
Open LibraryOL7983698M
ISBN 100752599496
ISBN 109780752599496
OCLC/WorldCa244103697

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Get this from a library! Greatest ever wok & stir-fry: easy and delicious step-by-step recipes.. -- Easy-to-follow wok and stir-fry recipes for every occasion.   The Hardcover of the Greatest Ever Wok and Stir-Fry: Easy and Delicious Step-by-Step Recipes by Parragon at Barnes & Noble. FREE Shipping on $35 or B&N Outlet Membership Educators Gift Cards Stores & Events HelpPages:   For our second foray into wok cooking during the June Cookbook Challenge, we turned to Greatest Ever Wok & Stir-Fry, a thick little book full of “easy and delicious step-by-step recipes.” Thank goodness they go step-by-step! Don’t you just hate cookbooks with stream-of-consciousness recipes? Once again hoping for inspiration to strike as we were searching.   Best-Ever Book of Wok & Stir Fry Cooking: fabulous Asian recipes with easy-to-follow preparation and cooking techniques, shown in more than tempting step-by-step photographs by Jenni Fleetwood Jenni FleetwoodPages:

Yes, you could do the job in a basic skillet, but you wouldn’t get the same results as you would with a classic wok. Even if you don’t stir fry weekly, a wok can come in handy in your kitchen. It can double as a skillet, Dutch oven, and even a saucepan. You can also use a wok with a bamboo steamer to steam your favorite veggies and dumplings. About this Item: Parragon. Board book. Condition: GOOD. Spine creases, wear to binding and pages from reading. Greatest Ever Wok & Stir-fry. Parragon Publishing. Published by P [Parragon] Greatest Ever Wok & Stir-fry. Parragon Publishing. Published by P [Parragon] ISBN ISBN As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour. About the Author Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef/5(82).   Written on March 8, by Eleanor Hoh in cast iron wok, Cooking Tips, stir fry, wok cooking Everyone loves stir fried noodles but not when they stick to your wok. My simple rules will guarantee NO-stick noodles if you use a well seasoned cast iron wok.

Turn to medium-high and sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the boiling sauce a little bit at a time to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through. Serve with noodles or over rice. Nutrition Information.   Second, add garlic, red pepper, and spring onion in the wok and stir-fry. Add the duck tongues in the wok along with salt, sugar and chili oil. Continue .   Ken Hom is the nation's favourite Chinese chef and this is his collection of his best stir-fry recipes. With everything from chicken recipes to vegetarian curries, healthy recipes and food for entertaining friends, modern and traditional, plus appetisers, salads, snacks and side dishes, this cookbook offers an amazing range of tastes /5(3).   Scale 1x 2x 3x Ingredients. 1/2 cup low sodium soy sauce (or Tamari if glu ten free). 1/2 cup chicken stock (or vegetable broth if vegan). 1 tablespoon corn starch (or arrow root). 1 tablespoon honey (or agave nectar if vegan). 1 teaspoon sesame seed oil. 1 teaspoon rice vinegar. 2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, and.