Wok and roll: 3 recipes to whip up in your wok

Image: Girl Carnivore

If you scored a wok for Christmas, or you’ve had one for years but never bother using it – now is the time! Woks are an awesome kitchen tool that we often under-utilise (or use in the wrong way). Sure, they’re perfect for stir fries but you can do plenty of other tasty dishes as well. Fresh ingredients cook so quickly in a wok, thanks to the high heat it generates. When you’re cooking in batches, always re-heat your wok between rounds. How do you know when your wok is ready to roll? Flick a bit of water in, and if it evaporates as soon as it makes contact you are set!

Fried rice with prawns

Image: Baking Beauty
Image: Baking Beauty

What you’ll need:

The rice

  • 2 cups jasmine rice (uncooked)
  • 1.5 cups water
  • 1 tbsp dark soy sauce
  • 2 tsp soy sauce
  • 1/2 tsp tumeric

The topping

  • 2 eggs, lightly beaten
  • 300g prawns
  • 1 onion, chopped
  • 1 cup snow peas
  • 1 spring onion, chopped
  • 3 tbsp canola oil
  • 1/4 tsp sugar
  • 1/4 tsp sesame oil
  • 1 tbsp Shaoxing wine (Chinese rice wine)

Whip it up!

  • Wash and drain rice. Add to a heavy bottomed pot with 1.5 cups water, both soy sauces and turmeric. Cook according to instructions (NB: Fried rice works beautifully with leftover rice, so if you have time  perhaps prepare the rice a day early and refrigerate until needed
  • Heat your wok over a medium-high heat, adding 1tbsp of oil. When hot, tip the eggs in and swirl around the base of the wok. Remove from heat when just cooked, set aside on a separate plate and break up any large chunks with your spatula
  • Re-heat the wok and swirl 1tbsp oil around the edges. Throw your prawns in and sear for 20 seconds, then stir them around until cooked (don’t overcook, they should be just opaque). Add to the plate with cooked egg
  • Re-heat the wok and add remaining oil. Add onions and stir until soft
  • Add rice to the wok and break up any clumps with your spatula. Allow the rice to warm through, then add salt, sugar, sesame oil, and a pinch of pepper
  • Make sure the rice is evenly coated then return the prawns and egg to the wok along with snow peas and sring onions. Stir fry for 30 seconds
  • Slosh the Shaoxing wine around the edges of the wok, and stir fry for another 20 seconds
  • Serve immediately, adding chopped up green sections of your spring onions to the top

 Chicken and mushroom stir fry

Image: Simply Recipes
Image: Simply Recipes

What you’ll need:

The chicken:

  • 1tbsp egg white
  • 250g chicken breast, slicked
  • 2 tsp cornflour
  • 2 tsp Shaoxing wine (Chinese rice wine)
  • 1/4 tsp salt
  • 6 cups water
  • 1 tsp vegetable or peanut oil

The sauce and stir fry

  • 250g mixed mushrooms (try button, field, shiitake, enoki and oyster), sliced 1 tsp cornflour
  • 1 tsp sesame oil
  • 2 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 clove garlic, finely chopped
  • 2 tbsp water
  • 2 tbsp vegetable or peanut oil
  • Mixed greens of your choice (snow peas, bok choy, broccoli)
  • Cooked white rice for serving

Whip it up!

  • Mix together your egg white, cornflour, rice wine, and salt in a small bowl. Toss chicken through and pop in fridge for about half an hour (if you have time)
  • Fill your wok with water and add oil. Place your chopped chicken carefully in water and cook until white on the outside but still raw (about a minute). Drain and place aside (wipe wok clean).
  • Grab a small bowl and mix cornflour, sesame oil, oyster sauce, soy sauce, garlic and water
  • Heat 1 tbsp of oil in the wok until smoking. Throw in your mushrooms and season with a pinch of salt. Stir constantly for about 3 minutes then transfer to a plate (wipe wok clean)
  • Heat up your last tbsp of oil over high heat. Place the chicken back in and stir fry until almost cooked (about 2 minutes). Add the mushrooms back to the wok and stir together with chicken and mixed greens (if using)
  • Add your sauce to the wok and toss through the mushroom and chicken mixture  until sauce thickens (about a minute)
  • Serve with cooked white rice Heat remaining 1 tablespoon vegetable oil in wok over high heat until smoking. Add chicken and stir-fry until chicken is almost cooked through, about 2 minutes. Return mushrooms to wok and stir to combine with chicken. Stir sauce add to the wok, tossing, until sauce thickens, about 1 minute. Transfer to a platter and serve with white rice.

Salmon soba noodles with soy and ginger

Image: Blue Apron
Image: Blue Apron

What you’ll need:

  • 4 salmon fillets
  • 3cm piece of ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 6 tbsp light soy sauce
  • 4 tbsp rice wine vinegar
  • 200g packet of soba noodles
  • 350g soya beans (frozen is fine), defrosted
  • Tin of baby corn

Whip it up:

  • Mix ginger, garlic, soy and vinegar in a small bowl. Add the salmon, cover and pop in the fridge to marinate for at least 10 mins (longer if you have time)
  • Heat wok and add salmon, frying for about 3 minutes on each side
  • Add the rest of the marinade to the wok with a splash of water, and let it bubble away for about a minute
  • Cook soba noodles according to packet (usually just place in boiling water for a few mins)
  • Add soya beans and vegies, stir fry for another 3 minutes or so
  • Add veg to drained noodles and serve alongside salmon, spooning sauce over the top of everything

Feature image: Girl Carnivore

NB: Images featured are not of the completed dishes in the recipe

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