Category Archives: Wok

Chicken Scampi & Linguine

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Yield: 6 servings

Chicken Scampi & Linguine

Chicken Scampi & Linguine
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. linguine
  • 2 chicken breasts, whole
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 garlic cloves, minced
  • 2 bunches broccoli, chopped
  • 1 red pepper, large, cut into 1" pcs.
  • 1 tsp salt
  • 2 lemons, juice of
  • parmesan cheese

Instructions

  1. Put water on for the linguine.
  2. Bone chicken and cut into 1" pcs.
  3. Heat butter & oil in wok or large skillet and saute chicken until golden, adding garlic in at the end of the chicken cooking and saute 1 minute.
  4. When water comes to a boil, cook linguine and drain; keep in strainer.
  5. Add broccoli and red pepper. Cook to desired doneness, crisp-tender.
  6. Season with salt and pepper, sprinkle with lemon juice and cook 2 min.
  7. Arrange pasta on plate and add vegetable meat mixture on top.
  8. Serve with parmesan cheese.
© Laurie
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Beef and Broccoli

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beefbroccoli

Yield: 4 servings

Beef and Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1# flank steak, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry
  • 1 teaspoon sugar
  • 1# broccoli
  • 3 tablespoons oil
  • 1/4 cup water
  • 1 slice gingerroot, 1x 1/8"
  • 1 garlic clove, crushed and peeled
  • 1/2 teaspoon salt, or to taste

Instructions

  2. Place the beef in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir until well mixed. Set aside.
  3. Peel the stalks of the broccoli. Cut off the flower head, leaving a 2" or shorter stem on the florets. Roll-cut the stems and cut the broccoli into bite-size florets about 2" long. You should have about 4 cups.
  4. Heat 2 tablespoons of the oil in a wok over hight heat until the oil is hot but not smoking. Test by dipping a piece of broccoli into the oil; it should sizzle. Add the broccoli and stir constantly for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally for another minute or two until broccoli is tender-crisp. Remove from the pan and spread out on a plate. Do not pile into a bowl, as the heat will overcook the pieces on the bottom.
  5. With the heat still on high, pour the remaining 2 tablespoons of oil into the same pan. Add the ginger and garlic and stir around the pan a few second until they are fragrant and begin to sizzle. Stir up the beef again and add to the pan. Stir until the meat is almost done, about 2 min. Return the broccoli and mix thoroughly. Taste and add salt if necessary. Remove the ginger and garlic, if desired. Serve hot on a platter.
© Laurie
Cuisine: Chinese

 

Kung Pao Chicken

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kungpao

Yield: 4 servings

Kung Pao Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1# skinless boneless chicken breasts, cut into 1/4" cubes (about 2 cups)
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon sesame oil
  • 2-4 dried chiles, seeds removed
  • 3 tablespoons safflower or peanut oil
  • 1/2 teaspoon Szechuan peppercorns, toasted and ground
  • 1 garlic clove, peeled and sliced
  • 1 scallion cut into 1 1/2" pieces
  • 2 tablespoons thinly sliced scallions
  • 2 slices unpeeled gingerroot, 1x1/8" each
  • 1/2 cup unsalted blanched peanuts, toasted, or unsalted dry roasted peanuts

Instructions

  2. Place the chicken in a bowl. Add 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside. Mix the remaining 2 tablespoons of soy sauce together in a small bowl with the sherry, sugar, vinegar, and sesame seed oil. Set aside.
  3. Pour the cooking oil into a cold wok and add the chiles. Heat the pan over medium high heat and stir the peppers until they turn dark brown. Add the peppercorns, garlic, scallion pieces and ginger and stir a moment. Mix up the chicken again and pour it into the pan. Stir briskly.
  4. After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the thinly sliced scallions. Turn the heat up to hight and stir for about 30 seconds until well mixed. Remove the chicken and ginger, if desired.
© Laurie
Cuisine: Chinese

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Shrimp Fried Rice

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shrimprice

Yield: 4

Shrimp Fried Rice

Great as main or side dish.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 tablespoons chicken broth
  • 2 tablespoons white wine
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 cup scallions -- chopped
  • 1 tablespoon ginger root -- minced
  • 3/4 pound shrimp -- cooked, peeled
  • 4 cups white rice
  • 2 large eggs -- beaten lightly
  • 1 package frozen peas -- defrosted

Instructions

  2. In a large skillet, heat vegetable oil over moderately high heat until very hot. Add scallions, ginger root, sand shrimp, cook for one minute, and transfer to a platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs, and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.
© Laurie
Cuisine: Chinese

 

Vegetable Lo Mein

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Yield: 4

Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/4 tablespoons oil
  • 1 8oz package linguine
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1/2 small cauliflower
  • 1/2 bunch broccoli
  • 1 clove garlic -- minced
  • 1/4 pound mushrooms -- sliced
  • 1/2 teaspoon red pepper flakes
  • salt
  • black pepper -- freshly ground

Instructions

  2. In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
  3. While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
  4. Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
© Laurie

 

Sesame Chicken and Vegetable Stir Fry

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Yield: 4

Sesame Chicken and Vegetable Stir Fry

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1/2 cup onion slices (about 1 small)
  • 1 cup snow peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese 5-spice powder
  • 1 cup fat-free reduced-sodium chicken broth
  • 3 teaspoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked brown rice

Instructions

  2. OPTIONAL*
  3. We really like vegetables so I always add 1 cup carrots strips. Dietary information is based on the recipe WITHOUT carrots.
  4. Recipe make 4 servings equal to 2 cups stir fry mixture and 1/2 cup rice
  5. PREPARATION:
  6. *1. Heat sesame oil in wok or large nonstick mixture. skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
  7. *2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
  8. *3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth Boil 1 to 2 minutes, stirring constantly.
  9. *4. Let stand for about 2 minutes prior to serving to allow mixture to thicken slightly. Serve over rice or alone.
© Laurie
Cuisine: Japanese / Category: Wok