Wok Recipes

 

Beef and broccoli with oyster sauce

500g flank or skirt steak, cut into ½ cm thick strips

1/4 cup soy sauce (divided)

1/4 cup Shaoxing wine or dry sherry (divided)

2 tsp cornflour

1/3 cup chicken stock

1/4 cup oyster sauce

1 tbsp sugar

1 tsp sesame seed oil

2 medium cloves garlic, finely minced

2 tsp finely minced fresh ginger

3 spring onions, whites finely sliced, greens cut into 1cm segments, reserved separately

4 tbsp olive oil

500g broccoli florets

 

In a bowl, combine beef, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine and toss to coat. Place in refrigerator and let marinate for at least 20 minutes and up to 3 hours.

Meanwhile, combine remaining soy sauce with cornflour and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and spring onion whites in a bowl and set aside.

In a wok, heat 1 tbsp oil over a high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tbsp of oil and remaining beef, adding beef to same bowl. Wipe out wok.

Add 1 more tbsp oil to wok and heat over high heat until smoking. Add half of broccoli and cook until crisp-tender and lightly charred, about 1 minute. Transfer to bowl with beef. Repeat with remaining oil and remaining broccoli. Return wok to high heat until smoking. Return beef and broccoli to wok and add garlic/ginger/spring onion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and spring onion greens and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.

 

Stir-fried choy sum with minced garlic

1/4 tsp white pepper

1 tsp soy sauce

1/8 tsp salt, plus more to taste

2 tsp cornflour

1 tsp sesame oil

2 tbsp water

6 cloves garlic, finely minced

500g choy sum, cut into 5cm lengths

2 tbsp olive oil

 

In a small bowl combine the white pepper, soy sauce, salt, cornflour, sesame oil, and water together. Mix well and add the minced garlic. Set aside.

Bring a large pot of water to boil. Add the chopped choy sum and cook until bright green, about 40 seconds. Drain well.

Heat olive oil in a wok over high heat until smoking. Add the choy sum, stir, and season with a few pinches of salt. Continue to cook while stirring regularly for about 2 minutes. Push the choy sum away from the centre of the wok. Stir the sauce and add it to the centre. Once it starts bubbling, combine it with the choy sum. Season to taste with more salt as desired. Transfer to a serving platter and serve immediately.

 

Drunken rice noodles with pork

200g dried medium rice noodles

¼ cup olive oil

4 garlic cloves, chopped

2 Thai chili peppers, chopped (optional)

2 boneless pork chops, thinly sliced and marinated in 2 tbsp of soy sauce for 5 minutes

4 tbsp soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

3 tbsp sugar

1 tsp white pepper

1 red capsicum, sliced into 1/2cm strips

½ cup water, as needed

1 cup snow peas, trimmed and cut in half

1 cup fresh basil, plus more for garnish

 

Cover noodles with warm water for 10 minutes, or according to package instructions, then drain water, and set aside.

Gradually heat wok to medium-high heat. Add the oil and heat for 1 minute. Add garlic and chillies. Stir until the mixture is fragrant and the garlic starts to go golden, about 1 minute.

Add the pork and stir until cooked through, 4-6 minutes. Add the drained noodles, soy sauce, fish sauce, oyster sauce, sugar, white pepper, and water. Cook, stirring constantly, until noodles are almost soft, 5-8 minutes.

Stir in the capsicum and snow peas. Cook 2-3 minutes. Turn off the heat, stir in the basil, and serve immediately.

 

Chop Suey (Chicken Stir fry)

180g chicken breast, thinly sliced

1/2 tsp bicarb (optional)

1 tbsp cornflour

1 1/2 tbsp light soy sauce, or all-purpose soy

Dash of white pepper

1 tbsp oyster sauce

1/2 tsp sesame oil (optional)

1 tbsp Chinese cooking wine OR mirin

3/4 cup water

1 1/2 tbsp olive oil

2 garlic cloves, finely chopped

1/2 onion, sliced

5 – 6 stems choy sum (or other Asian greens)

1 medium carrot

1/2 cup sliced mushrooms

1 cup bean sprouts

 

To tenderise chicken, place chicken in a bowl, sprinkle over baking soda and mix well. Set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels and set aside.

 

To make the sauce, place cornflour and soy sauce in a bowl. Mix until lump free. Then add oyster sauce, cooking wine, sesame oil, white pepper and water and stir and set aside.

Trim end off choy sum. Then cut into 7cm pieces and separate stems from leaves. Cut carrot into 3cm pieces. Then slice the pieces thinly.

Heat oil in a wok over high heat. Add garlic, stir quickly, then add onion, cook for 1 minute, moving constantly, until onion is starting to wilt. Then add chicken, cook for 2 minutes until the surface changes from pink to white.

Add choy sum stems, carrot and mushrooms and stir fry for 1 minute. Finally add choy sum leaves, bean sprouts and sauce. Stir fry for 1 to 2 minutes until the sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soft.

Serve immediately with rice.

 

Egg Fried Rice

1 1/2 cups jasmine rice, cooked, then dried out in the refrigerator for at least one day (about 3 cups of cooked rice)

2 tbsp olive oil

4 spring onions, thinly sliced, whites and greens separated

3 cloves garlic, chopped

1 tbsp ginger, chopped

1 cup frozen (or raw) mixed vegetables

3 eggs, beaten

1 tbsp soy sauce

1/4 tsp white pepper

1/2 tbsp sugar

1 tsp salt

1/4 tsp msg or umami seasoning

1 tsp toasted sesame oil

 

Cook rice and lay on a sheet tray uncovered. Place the rice in the fridge for 24-48 hours until dried out.

In a large wok or pan over medium high heat, add 2 tbsp of oil and stir fry the spring onion whites, garlic and ginger for 15 seconds. Turn the heat to high and add the frozen veggies and cook for 1-2 minutes until the vegetables are cooked through.

Move the veggies to the side of your pan with a spatula and add another 1/2 tbsp of oil to the bare side of the pan. Add the beaten eggs and scramble until about 80% cooked.

Then add the rice and mix for 1-2 minutes until combined. Add the soy sauce, white pepper, sugar, salt, and seasoning and continue cooking and mixing for another 1-2 minutes until rice is combined and looks dry. Taste and adjust seasoning to your preference. Add the spring onion greens and sesame oil, give the rice a final mix and enjoy!

 

 

Sources:

https://www.seriouseats.com/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe

https://www.seriouseats.com/stir-fried-choy-sum-minced-garlic-recipe

https://www.lodgecastiron.com/blogs/recipe/drunken-rice-noodles-with-pork

https://www.recipetineats.com/chicken-stir-fry-chop-suey/#recipe

https://cjeatsrecipes.com/egg-fried-rice/#wprm-recipe-container-1535