Thai Stir Fry – Better With a Wok

Michelle Smith — Thu, 19 Mar 2009 21:39:01 +0000

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

Post from: Blisstree

Thai Stir Fry – Better With a Wok

Wok-Flavored Shrimp and Scallops Over Gailan

Stef — Sat, 20 Jan 2007 14:30:27 +0000

The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust as beautifully as Yich’s, but it was still delicious. I also chose to top the dish with a tablespoon or so of the dried-shrimp mixture, just for extra flavor and a bit of crunch.

Making the shrimp stock.

The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons canola oil
2 slices of ginger, julienned
2 cloves of garlic, smashed

The shrimp stock:
2 cups water
a handful of shrimp shells and heads
1 green onion
a slice of ginger
1/2 teaspoon salt

The scallops:
1/2 lb. bay scallops
salt and freshly ground white pepper to taste

The shrimp:
1/2 lb. large shrimp
2 cloves garlic, smashed
1/2 teaspoon salt
a few dashes freshly ground white pepper
1/2 teaspoon cornstarch

The vegetable:
1 bunch gailan (or other Asian greens)
2 tablespoons oyster sauce
2 tablespoons rice wine
1 teaspoon cornstarch dissolved in 1 tablespoon water

Post from: Blisstree

Wok-Flavored Shrimp and Scallops Over Gailan

Blisstree » wok

Thai Stir Fry – Better With a Wok

Wok-Flavored Shrimp and Scallops Over Gailan