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Wok With Me




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Basic Stir-Fried Vegetables
2 tablespoons oil
1/2 teaspoon salt
2 thin slices ginger root, minced
1 clove garlic, peeled and minced
1 pound cut vegetables
1/2 teaspoon sugar
Water (optional)
Gravy: 1 tablespoon cornstarch mixed with 2 teaspoons soy sauce and 1/2 cup chicken stock or water (optional)
Heat wok, Add oil and heat. Add salt, ginger, garlic, and vegetables, Stir-fry around wok 1 minute to coat with oil. Adjust heat to prevent scorching.
Add sugar. If you are cooking soft vegetables, stop cooking at this time. For firmer vegetables, add 1 to 2 tablespoons water, cover, and cook for 2 minutes or until crisp tender. If vegetables are not quite done, cook another minute or two, adding another tablespoon or so of water if wok is dry.
Serve at once, or if you wish a gravy, stir gravy mixture to recombine it; pour over vegetables, and stir and cook for 30 seconds or until sauce thickens. Serves 4.

Broccoli Stir-fry
1 1/2 lb Broccoli
2 tb Peanut oil
2 tb Soy sauce
1 ts Cornstarch
1 tb Honey
1/2 ts Fresh grated ginger root or 1/4 teaspoon ground ginger
1/4 ts Hot pepper sauce
1/4 c Slivered almonds
Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick.
In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until crisp-tender.
In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli.
Cook until sauce thickens slightly. Stir in almonds.


Chinese Cabbage with Mushrooms
3 tbspns vegetable oil
1 Chinese cabbage, cut into 1 inch pieces
6-8 dried Chinese mushrooms, soak in hot water for 20 minutes, drained, stemmed and quartered
or fresh mushrooms sliced
1 tspn salt
1 tspn sugar
1 tspn soy sauce
1 tspn sesame oil
Heat oil in a wok, stir-fry cabbage and muchrooms until soft.
Add salt, sugar and soy sauce. Stir then cook for about 1 1/2 minutes more. Add sesame oil and serve.

Hot and Sour Cabbage


1 lb green or white cabbage
a few dried red chillis
about 10-12 Sichuan peppercorns
3-4 tbsp oil
1 tsp salt

For the sauce

2 tbsp soy sauce
2 tbsp vinegar
1 tbsp sugar
1 tsp sesame seed oil


Choose a round, pale green cabbage with a firm heart, as fresh as possible;
. Wash it in cold water, and tear the leaves by
hand into small pieces the size of a matchbox. Cut the red chillis into small bits (discard the seeds if you
don't like it hot!), mix the sauce in a bowl and have it handy.

First heat the wok or pan, add the oil and wait for it to smoke before throwing in the peppercorns and
chillis to flavour the oil. Before they are burnt quickly add the cabbage, stir until it starts to go limp - this
will take about 1 minute - then add salt and continue stirring for another minute or so. Then pour in the
sauce and stir for a short while to allow the sauce to mix in well. The cabbage is most delicious either hot
or cold.

Chinese Vegetables in Oyster Sauce
2 tablespoons oyster sauce
2 tablespoons chicken broth
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1/2 teaspoon sesame oil
about 1 pound Chinese vegetables*
1 teaspoon salt
1 tablespoon peanut oil
Combine oyster sauce, chicken broth, rice wine, sugar, and sesame oil in a small saucepan. Bring to a boil, stirring to dissolve sugar. and cook briefly until sauce thickens. Set aside.
Wash the vegetables and trim off tough bottoms of stems. Leave stalks whole or cut into 3" lengths.
Bring a large pot of water to a boil. Add salt and peanut oil. Add the greens and return to the boil. Turn off the heat and let the pan stand for a minute or two until the greens brighten. Test for doneness: the stalks should be crisp-tender. Drain.
Transfer to a serving platter and pour sauce over the greens.
*Chinese broccoli, Chinese bok choy.

Hunan Chow Mein
1 medium onion,chopped
3 cloves garlic,minced
1 tablespoon oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery,sliced diagonally
2 cups bok choy,chopped
1 red bell pepper,chopped
8 ounces waterchestnuts,sliced
1 cup vegetable or chicken broth
1 cup mushrooms,sliced
4 cups white rice,cooked
In a wok over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to , soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.

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