steve@rochester.UUCP (Steve Hammond) (12/27/83)
From: Steve Hammond <steve> I just received a new wok. I'd like to see people post some recipes that are good for woks or possible recommend a cookbook that I can consult. Steve Hammond rochester!steve STEVE@ROCHESTER
keesan@bbncca.ARPA (Morris Keesan) (12/30/83)
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For learning how to cook with a wok, and for loads of recipes, I recommend
_The Thousand Recipe Chinese Cookbook_.
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Morris M. Keesan
{decvax,linus,wjh12}!bbncca!keesan
keesan @ BBN-UNIX.ARPArick@rochester.UUCP (Rick Floyd) (01/02/84)
Here is a wok recipie so easy that even I can make it.... Chicken with hot peppers 1 lb chicken (I usually use chicken breasts) 5 or 10 small dried hot red peppers Marinade: 1 Tbsp soy sauce 1 tsp wine 1 tsp corn starch 2 Tbsp water Seasoning: 1 tsp wine 1 Tbsp soy sauce 2 tsp sugar 1/2 tsp sesame oil 1 tsp vinegar 1 1/2 Tbsp water 1 tsp corn starch Cut chicken into thin slices. Mix marinade, add chicken and let stand for 15 minutes. Heat 3 Tbsp oil in your wok, and then add the peppers. Heat until they start to change color. Add drained chicken and stir-fry (2 or 3 minutes - until it has changed color). Remove. Add mixed seasoning to wok and simmer until it thickens. Mix with chicken and serve. rick floyd uucp: (seismo | allegra)!rochester!rick arpa: rick@rochester
twt@uicsl.UUCP (01/06/84)
#R:rocheste:-428100:uicsl:3800025:000:60 uicsl!twt Jan 5 17:19:00 1984 Do you use Sake (wine) with that or something else. Mary
tjt@kobold.UUCP (T.J.Teixeira) (01/07/84)
I use dry sherry as a substitute for for rice wine (sake) in
Chinese-style cooking.
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Tom Teixeira, Massachusetts Computer Corporation. Westford MA
...!{ihnp4,harpo,decvax,ucbcad,tektronix}!masscomp!tjt (617) 692-6200