pking@uiucuxc.UUCP (01/24/85)
I glanced at most of the topics in the notes, but didn't see this one -- so if it appears somewhere else, please let me know and I'll look there -- After much looking, and advise from friends I purchased a Wok for my husband for Christmas and now I'm on the look-out for good cookbooks etc for using a Wok, preferably something simple and for a novice user thanks in advance. Pat King
sks@mb2c.UUCP (Sam Spitzner) (01/24/85)
[] I would be interested in the same info. Thankx. Sam Spitzner
bussell@ucla-cs.UUCP (01/28/85)
> > I glanced at most of the topics in the notes, but didn't > see this one -- so if it appears somewhere else, please > let me know and I'll look there -- > > After much looking, and advise from friends I purchased a > Wok for my husband for Christmas and now I'm on the look-out > for good cookbooks etc for using a Wok, preferably something > simple and for a novice user thanks in advance. > > Pat King Sunset Books publishes a satisfactory introductory paperback called WOK Cookbook, Lane Publishing Co., Menlo Park, CA Burt Bussell
rcs@byucsc.UUCP (Shin Roxann C Moore ) (02/18/85)
> > I glanced at most of the topics in the notes, but didn't > see this one -- so if it appears somewhere else, please > let me know and I'll look there -- > > After much looking, and advise from friends I purchased a > Wok for my husband for Christmas and now I'm on the look-out > for good cookbooks etc for using a Wok, preferably something > simple and for a novice user thanks in advance. > > Pat King *** REPLACE THIS LINE WITH YOUR MESSAGE *** Just about any Oriental cookbook would be a good place to begin. I use the one published by Better Homes and Gardens. The stir-fry section will be of particular interest. I have picked up a few hints that my help you in preparing your stir-fry dishes: The most important is to prepare *all* of your ingredients for cooking before you even heat your wok (or skillet). Read ahead through the recipe and put items that go into the skillet together into a bowl so that they can all be quickly added at once. This includes mixing together the ingredients for a glaze such as the soy sauce, cornstarch, wine, and the other spices. This will help you to add everything quickly when the time comes, especially since wok-style cooking moves so fast. Good luck and good eating, Roxann C. M. Shin