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How to Cook dishes from Wok Cooking traditions
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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A wok is a round-bottomed cooking vessel.
One of the main advantages of using a wok is its versatility.
The prinicipal use for a wok tends to be stir-frying,
but woks can also be used deep-frying, braising, making soup, steaming, and stewing.
Woks originate from China,
and often used in preparing Chinese cuisine, however they
are also used in many other Asian cuisines:
- In Indian cuisine, woks are known as
"karahi" or "kadai", tend to be made from heavy cast iron with a flatter bottom,
and often have round loop-shaped handles.
- In Indonesian cuisine, a wok is known as "penggorengan".
- In Japanese cuisine, a wok is known as
"chukanabe", which actually means "Chinese pot".
- In Malaysian cuisine, a wok is known as
"kuali" (small wok) or "kawa" (big wok).
- In Philippine cuisine, a wok is known as
"kawali" or "wadjang".
On this page, you will find a selection of wok cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Wok Cookery Recipes Downloads & Web Sites |
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| Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:- 500+ low carb and low fat Chinese recipes in 15 categories
- 170+ colorful Chinese food photos
- A master chef's 40 years of cooking experience
- Master chef Nicholas Zhou's 4 years of research on healthy eating
- All the secret recipes in your favorite Chinese restaurants
- Hundreds of killer cooking tips and techniques used by professional Chinese chefs
- Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
- Recipes and tips for healthy and balanced eating on a daily basis
- Quick and easy meal plans in 15 to 45 minutes
- Amazing party recipes in 40 minutes for over 10 people
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The 530-page cookbook can be downloaded in 3 minutes! |
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By Ming Liu
Released: 2012-04-01
Kindle Edition (26 pages)
 | | Product Description:
Grab the Entire Chinese Homestyle Recipes Collection Today! Chinese Homestyle Recipes (vol.1-3) Complete SetSAVE BIG: Get All 3 and SAVE 50%! Limited Time Only!
-Fast, easy & delicious Chinese cuisine from different sources of ingredients.
-Great for both beginner cook and master chef!
-"Eat healthier, the hassle-free way".....Ming Liu |
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By Grace Young
Simon & Schuster
Released: 2010-05-04
Hardcover (336 pages)
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Winner of the 2011 James Beard Foundation Award for International CookingThe stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself. |
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By Nongkran Daks
Periplus Editions
Spiral-bound (128 pages)
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Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish. |
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By Grace Young
Simon & Schuster
Released: 2004-08-24
Hardcover (256 pages)
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When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights. |
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By Rhonda Lauret Parkinson
Adams Media
Paperback (320 pages)
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More and more people are turning up the heat and cooking healthy meals made with fresh ingredients. With stir-fry cooking, chefs at all levels can shave off time preparing meals for their families by serving up heart-friendly dishes in just minutes. "The Everything[registered] Stir-Fry Coobook" is a sizzling sourcebook of 300 recipes, with step-by-step instructions on how to: make healthy poultry, pork and vegetable dishes, starting with the freshest ingredients; select the correct equipments and prepare rice from around the world; and whip up fish/shelfish dishes, noodle selections, creative marinades sauces, and second-helping worthy desserts. "The Everything[registered] Stir-Fry Cookbook" offers helpful tips and techniques for making mouthwatering recipes in less time than it would take to choose what to order from a Chinese menu. |
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By Chan Tao
Released: 2012-05-04
Kindle Edition (23 pages)
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Emmenez vos amis et invités au bout du monde et des meilleures saveurs : la Thaïlande !
Vous voulez dépayser vos invités, leur faire découvrir de nouvelles saveurs et les emmener en voyage ? Ces 10 recettes simples et authentiques ont fait leurs preuves.
Au travers de ces recettes, vous découvrirez rapidement l’originalité de la cuisine thaïe. Les thaïlandais grignotent à tout moment de la journée. Ils rencontrent un ami dans la rue ? Ils se mettent autour de la première table en bord de rue et y mangent une assiette de poulet curry, de phad thaï ou de poulet aux noix de cajou.
Cuisine aux 1000 saveurs, elle vous fera découvrir des goûts subtils et de nombreux parfums. Loin de la science exacte, elle se transmet par le bouche à oreille, de génération en génération. Rajoutez une goûte de sauce poisson, retirez une pincée de curry rouge, les cuisiniers thaïs adaptent eux-mêmes la cuisine à leur humeur. Les recettes de ce livre vous donnent des quantités exactes mais ne vous y tenez pas strictement.
C’est votre première expérience de cuisine thaïe ? Ne vous laissez pas intimider, c’est un art qui respecte vos talents !
Pour lire ce livre, remontez en haut de votre écran et cliquez sur "Acheter en 1-Click" |
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By Kimberly Thomason
Released: 2012-01-16
Kindle Edition (60 pages)
 | | Product Description:
Twenty delicious recipes featuring healthy chicken for stir-frying in your home using a wok or frying pan.
If you're tired of hearing your family say "chicken again!?" when they reach the dinner table, you don't need to stop serving the easy-to-prepare, healthy entree; you just need to get a copy of "Chicken Stir-Fry 30 minutes or less (All Things Chicken)." This e-book is the digital, Kindle-formatted version of a 57-page cookbook and features simple, yet delicious recipes that focus around chicken and are meant to be prepared in a frying pan or wok. Each recipe is guaranteed to take 30 minutes or less, but each dish is so full of flavor, you could easily convince your family that you've been slaving away at the stove for hours. The 20 recipes in the cookbook are sure to become favorites in your household and have everyone saying "More chicken please!" Perfect for weeknight meals or anytime that you want a delicious home-cooked dinner without a lot of fuss, the dishes in "Chicken Stir-Fry 30 minutes or less (All Things Chicken)" are an instant classic. Download your copy today! |
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By Nicola Graimes
Duncan Baird
Spiral-bound (216 pages)
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The wok is easily the most versatile cooking vessel ever invented. Its one-pan approach saves time and trouble—and makes clean-up simpler, too. But what gives woks their worldwide popularity is the unbeatable food they produce—as these 365 luscious dishes so richly prove. Wok-steamed fish delivers more taste, and wok-fried vegetables preserve more of their nutritional value than other methods. Better still, each of these tempting curries, stir-fries, and soups can be prepared in minutes. The lavishly illustrated recipes include green vegetable curry and spiced noodles, mussels in tomato broth, Hoisin duck with pancakes, and sesame and tahini spinach, and represent a range of great cuisines from Chinese and Indian to Thai, Vietnamese, and Japanese. |
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By Martin Yan
Chronicle Books
Paperback (224 pages)
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The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. Wok-full of great tips and techniques, plus sources for easily locating unusual ingredients, here are more than 150 truly easy recipes that taste great and cook up fast -- all in under 30 minutes! Classic potstickers with spicy dipping sauce can be made ahead and frozen for impromptu guests-to-impress dinners. Korean-Style Lamb Chops pair up perfectly with crisp-and-tender Flash-Fried Asparagus and Long Beans. For those who like it hot, Three-Alarm Firecracker Shrimp packs a spicy punch with a menage a trois of chiles until Coconut Custard creaminess cools things down. Basics include the recipe for mastering steamed rice, a glossary of terms (know your miso from your mirin), and striking photographs throughout illustrating the food, essential equipment, and helpful techniques. No one is as well-known or well-loved for bringing Asian food into our home kitchens. With foolproof recipes conjured up fast, Martin Yan works his magic once again! |
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Nancie McDermott
Paperback (352 pages)
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Click Here | - Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals...
- Dimensions: 10"H × 7"W
Product Description:
The most complete book on stir-fries. Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes: - Chicken with honey-ginger sauce
- Spicy beef in lettuce cups, Szechuan-style
- Pork with fresh ginger and mushrooms
- Ham with eggs, onions and peas
- Shrimp with pineapple and peas
- Catfish with turmeric and fresh dill
- Shiitake mushrooms with Napa cabbage and peas
- Sugar snap peas with garlic
- Everyday fried rice, Thai-style
- Egg noodles with barbecued pork and bokchoy
- Lemongrass beef, Vietnamese-style
- Sweet Chinese sausage with eggs, onions and peas.
In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook. |
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