Thai Stir Fry – Better With a Wok

I recently purchased my first wok. Up until now I’ve been making stir frys with a regular fry pan, but when I got my tax return I thought I’d splurge and treat myself to the real thing. I love it! 

If you’ve thought about getting a wok, but aren’t sure what is out there, take a look at this quick list I’ve put together with cookware from Kohls.

Everybody Loves 7-piece Wok Set
$49.99

The perfect starter kit for the beginner. It includes pan, lid, strainer, bamboo tongs, spoon, chopstick, and turner. The wok itself measures 14 inches in diameter.

Carbon Steel Wok
$29.99

A classic 12 inch diameter carbon steel wok that is available exclusively online. Fox Run Craftsmen® Barbecue Stir-Fry Wok
$14.99

Get your grill wokin’ with this great online buy. 

Here’s a vegan Thai-inspired stir-fry recipe from Jamie Walker, “an avid ultra-marathoner, amateur chef, and all around health nut,” at I Like Granola.  Jamie has some great vegan recipes up at I Like Granola.

Thai Stir Fry

2 heads bok choy

Handful of green beans

2-3 carrots

Tofu

1 cup quinoa, cooked

Ginger root, peeled and cut into small pieces

4 cloves garlic, minced

1/2 small red onion

1 tbsp olive oil

1 cup vegetable broth

3-4 tbsps of peanut butter (I think crunchy works better here)

1 cup soy sauce

1 tbsp rice vinegar

4 tbsps sugar

In a small mixing bowl combine peanut butter, rice vinegar, sugar and soy sauce.  Set aside.  In large skillet, combine olive oil, garlic, onion and ginger root.  Let brown.  Add tofu and veggies and cook for 3-4 minutes (or until tender).  Mix in peanut sauce and vegetable broth.  Bring to a boil and then let simmer for 2-3 more minutes.  Serve over quinoa.

Recipe used with permission from I Love Granola

Image credit: Kohls.com