co@cbscc.UUCP (Corinna Owens) (04/08/85)
How about some of your favorite chicken recipes for the wok. I am also interested in fried rice and stir-fry vegetables recipes. I just bought a wok and am ready to throw away my skillet. -- Corinna Owens AT&T Bell Labs, Columbus, 2B224 (614) 860-3070 [... cbosgd!] cbscc!co
nemo@rochester.UUCP (Wolfe) (04/10/85)
> How about some of your favorite chicken recipes for the wok. > I am also interested in fried rice and stir-fry vegetables recipes. > > I just bought a wok and am ready to throw away my skillet. > > Corinna Owens Two tips on chicken in the wok (besides the obvious that it cooks fast). One is that to get the sort of surface that many stir-fry dishes have on their meat, add some corn starch to the marinade. The chicken won't seem to be breaded or anything, but the thin layer retains more of the juices, etc. The other is for a very crispy coating, try using egg whites. It is also a very thing coating, but is definitely there. For this sort of dish, fry the chicken first, then cook veggies and add chicken at the end. Nemo
trandolph@cougar.DEC (04/11/85)
>I am also interested in fried rice and stir-fry vegetables recipes. > >I just bought a wok and am ready to throw away my skillet. > >Corinna Owens >AT&T Bell Labs, Columbus, 2B224 >(614) 860-3070 > >[... cbosgd!] cbscc!co I make this one so often, I'm typing it from memory: Basic Fried Rice ================= 2-3 cups cold cooked rice (preferably left-overs from previous meals - sometimes I cheat and prepare some "minute rice" (gasp!) and let it cool off) 1 medium onion 1 egg 1-2 tbl peanut oil for frying 2-3 tbl light soy sauce 1/2 tsp sesame oil, for flavoring Dice the onion and set aside Preheat the wok, add the peanut oil, spread it around, heat it to "meltdown", and begin: Add the onion and toss it around until it just starts to brown. Dump in the rice and toss everything until it's heated through. Break in the egg right on top of the rice, scramble it with whatever you're tossing with, and mix it right into the rice. Heat until the egg cooks. Add soy sauce. Toss it again. Add sesame oil. This is the Chinese kind made from toasted seeds - it's very strong smelling. Toss it again and serve. When I want to get fancy with this one, I fry some shrimp or chopped up chicken, set it aside, and add it in before the egg. Enjoy! T.F.Randolph ...decwrl!dec-rhea!dec-cougar!trandolph