The Wok Book for Fast and Healthy Cooking: 25 Delicious Wok Recipes Packaged for you

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The Wok Book for Fast and Healthy Cooking 25 Delicious Wok Recipes Packaged for you

By Heston Brown

Copyright 2019 Heston Brown All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book. Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damage caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents Recipe 1: Potato Stir Fry Recipe 2: Honeyed Chicken Wings Recipe 3: Beef with Green Peas Recipe 4: Sweetcorn & Crab Soup Recipe 5: Braised Chicken Recipe 6: Spicy Pork Balls Recipe 7: Chinese Hot Salad Recipe 8: Spicy Mushrooms Recipe 9: Chinese Risotto Recipe 10: Spicy Chicken Noodle Soup Recipe 11: Cumin Spiced Chicken Recipe 12: Shrimp Omelette Recipe 13: Curried Prawn Noodles Recipe 14: Shredded Vegetable Omelet Recipe 15: Deep Fried Chili Corn Balls Recipe 16: Sesame Salmon with Cream Recipe 17: Duck with Leeks and Cabbage

Recipe 18: Red Curry Fishcakes Recipe 19: Fried Noodles Recipe 20: Noodle & Mango Salad Recipe 21: Fruity Coconut Rice Recipe 22: Lemon Chicken Recipe 23: Gingered Monkfish Recipe 24: Lamb with Gallic Sauce Recipe 25: Honey Fried Chinese Leaves About the Author Author's Afterthoughts

Recipe 1: Potato Stir Fry

In this sweet and sour potatoes recipe with some tender vegetables which are simply stir fried with spices, coconut milk and flavor with lime. Be careful not to overcook the potatoes otherwise it will disintegrate and become mashie. Yield: 4 Cooking Time: 30 minutes List of Ingredients: 4 large potatoes, cut into small diced 2 Tbsp. of vegetable oil 1 yellow pepper, diced 1 red pepper, diced

1 carrot, cut into matchstick strips 1 zucchini, cut into matchstick strips 2 garlic cloves, crushed 1 red chili, sliced 1 bunch of spring onions, halved lengthways 8 Tbsp. of coconut milk 1 tsp. of lemon grass, chopped 2 tsp. of lime juice 1 lime, finely grated rind 1 Tbsp. of fresh coriander, chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Bring a large saucepan of water to the boiling stage. Add and cook the potatoes for 5 minutes and drain after. Heat the vegetable oil in a wok until it is really hot. Add the potatoes, peppers, carrots, zucchini, chili, and garlic. Stir fry the vegetables mixture for 2 to 3 minutes. Stir in the spring onions, lemon grass, lime juice, and the coconut milk. Stir fry further for another 5 minutes. Add the lime rind and coriander, stir fry for another minute and serve.

Recipe 2: Honeyed Chicken Wings

Chicken wings are ideal for an appetizer as they are small and perfect for eating with your fingers. You can always make this recipe in advance and freeze it after. Just defrost thoroughly, cover with foil and heat right through in a moderate oven. Yield: 4 Cooking Time: 45 minutes List of Ingredients: 1 lb. of chicken wings 2 Tbsp. of peanut oil 2 Tbsp. of soy sauce 2 Tbsp. of hoisin sauce 2 Tbsp. of honey 2 garlic cloves, crushed

1 tsp. of sesame seeds 1 red chili, finely chopped ½ tsp. of chili powder ½ tsp. of ground ginger 1 lime, finely grated rind XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Mix the red chili, chili powder, ginger, and lime rind together in a small bowl. Thoroughly rub the chicken wings with the mixture. Set aside at least for two hours to allow the flavor to penetrate the chicken. Heat the peanut oil into a large wok. Add the chicken wings and fry, turning frequently. Fry for about 10 to 12 minutes until golden. Add the soy sauce, hoisin sauce, honey, garlic, and sesame seeds. Reduce the heat and cook for 20 minutes, turning frequently.

Recipe 3: Beef with Green Peas

This recipe is a perfect example of quick stir-frying ingredients for a delicious, crisp, and colorful dish. Serve the beef either with rice or noodle. Don’t hesitate to add other vegetables as well. Yield: 4 Cooking Time: 15 minutes List of Ingredients: • 1 lb. of rump steak, cut into strips • 2 Tbsp. of sunflower oil • 1 onion, chopped • 2 garlic cloves, crushed • 1 cup of frozen peas

• 1 cup of black bean sauce • 1 cup of shredded cabbage XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the sunflower oil in a preheated wok. Add the beef and stir fry for 2 minutes. Add the onion, garlic and peas. Stir fry for another 5 minutes. Add the black beans sauce and the cabbage. Stir fry further for 2 more minutes. Transfer them to warm serving bowls and serve immediately.

Recipe 4: Sweetcorn & Crab Soup

Be sure to use proper creamed sweet corn for this recipe. It has a slightly mushy consistency making a deliciously thick, creamy soup. Always try to obtain the freshest possible crab, though frozen or a can may work for this recipe as well. Yield: 4 Cooking Time: 40 minutes List of Ingredients: 4 ½ oz. of crab meat ¼ tsp. of ginger root, finely chopped 2 eggs whites 2 Tbsp. of milk

1 Tbsp. of corn flour 2 ½ cups of fish broth 1 small can of creamed sweet corn 1 spring onion, finely chopped Salt and pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Flake the crab meat in a small bowl. Add the ginger and mix well. Beat the eggs whites until frothy in another bowl. Add the milk and corn flour and beat again until smooth. Blend the crab meat into the eggs mixture. Heat the fish broth in a wok and bring to the boiling stage. Add the sweet corn and bring to the boiling stage again, stirring gently. Add the crab mixture into the wok and stir gently until is well blended. Season well. Heat gently for 15 minutes and serve.

Recipe 5: Braised Chicken

This is a delicious way to cook a whole chicken. It has a wonderful glaze, which is served as a sauce. If you want a spicier sauce just add one Tbsp. of finely chopped fresh root ginger and enjoy every piece of it. Yield: 4 Cooking Time: 1 hour 20 minutes List of Ingredients: 1 whole chicken 3 Tbsp. of vegetable oil 1 Tbsp. of peanut oil

2 Tbsp. of dark brown sugar 5 Tbsp. of soy sauce 2/3 cup of water 2 garlic clove, crushed 1 small onion, chopped 1 fresh red chili, chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Preheat a large wok. Put the vegetable oil and the peanut oil into the wok. Add the sugar and heat gently until the dark sugar has caramelized. Stir the soy sauce into the wok. Add the chicken and turn it into the mixture to coat thoroughly on all sides. Add the water, garlic, onion and chili. Cover and simmer turning the chicken occasionally for about one hour. Remove the chicken and set aside. Increase the heat and reduce the sauce in the wok until it thickened. Transfer the chicken into a serving dish and pour the sauce over it.

Recipe 6: Spicy Pork Balls

These small meatballs are packed with flavor and cooked in a crunchy tomato sauce for a very quick dish. If you cannot find some chili chopped tomatoes just add few tsp. of chili powder in it. Yield: 4 Cooking Time: 50 minutes List of Ingredients: 4 cups of minced Pork 2 shallots, finely chopped 2 garlic cloves, crushed

1 tsp. of cumin seeds ½ tsp. chili powder ½ cup of whole meal breadcrumbs 1 egg, beaten 2 Tbsp. of sunflower oil 1 large can of chopped tomatoes, flavored with chili 2 Tbsp. of soy sauce 1 small can of water chestnuts, drained 3 Tbsp. of fresh coriander, chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Place the minced pork in a large mixing bowl. Add the shallots, garlic, cumin seeds, and chili powder. Add the breadcrumbs and beaten egg. Mix everything well together. Form the mixture into balls between the palms of your hands. Heat the sunflower oil in a large preheated wok. Add the pork balls and stir fry over high heat for about 5 minutes. Add the tomatoes, soy sauce, and water chestnuts and bring to the boiling stage. Reduce the heat and leave to simmer for 15 minutes. Scatter with the chopped coriander and serve.

Recipe 7: Chinese Hot Salad

This salad can also be eaten cold; just add 3 to 4 Tbsp. of French dressing as the vegetables cool down and after toss well. You can sprinkle some sesame seeds in the end as a garnish as well. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 1 Tbsp. of soy sauce 2 Tbsp. of sweet chili sauce 2 Tbsp. of sherry 1 Tbsp. of brown sugar

1 Tbsp. of wine vinegar 2 Tbsp. of sunflower oil 1 garlic clove, crushed 4 spring onions, thinly sliced 1 zucchini, cut into strips 1 red pepper, cut into strips 2 carrots, cut into strips 1 green pepper, cut into strips 2 cups of bean sprouts 1 cup of French green beans 1 Tbsp. of sesame oil Pepper and Salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Combine the soy sauce with the chili sauce in a small bowl. Add the sherry, sugar, vinegar, and seasoning. Heat the sunflower oil into a wok. Add the garlic and spring onions and stir fry for two minutes. Add the zucchini, carrots, red and green peppers and stir fry for two minutes. Add the sauce mixture and bring to the boiling stage. Add the bean sprouts and French beans and stir fry for another two minutes. Drizzle the sesame oil over the vegetables and stir fry for 30 seconds. Serve the salad hot.

Recipe 8: Spicy Mushrooms

This mixture of different mushrooms, will give you a rich flavor for this recipe. Don’t hesitate to use as many different mushrooms as you like, there are so many available in the shop. You may also prefer to use only one specific mushroom too. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 2 Tbsp. of peanut oil 2 garlic cloves, crushed

3 spring onions, chopped 1 cup of bottom mushrooms, cut in quarter 1 cup of oyster mushrooms, sliced 2 large open cap mushrooms, sliced 1 tsp. of chili sauce 1 Tbsp. of soy sauce 1 Tbsp. of hoisin sauce 1 Tbsp. of wine vinegar 1 Tbsp. of dark sugar 1 tsp. of sesame oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the peanut oil in a preheated wok. Reduce the heat slightly and add the garlic and spring onions. Stir fry for 30 seconds. Add all the different mushrooms. Add the chili sauce, soy sauce, hoisin sauce, wine vinegar, and the dark sugar. Stir fry for 4 to 5 minutes and stir constantly to prevent the mixture to stick to the base of the wok. Sprinkle the sesame oil on the top and transfer into a serving dish.

Recipe 9: Chinese Risotto

Risotto is a creamy Italian dish made with Arborio or risotto rice. This Chinese version is simply delicious; don’t hesitate to add some chicken or other vegetables as well into it. Yield: 4 Cooking Time: 30 minutes List of Ingredients: 2 Tbsp. of groundnut oil 1 onion, sliced 2 garlic cloves, crushed 1 tsp. of five spice powder 2 carrots, diced

1 green pepper, diced 1 ½ cup of risotto rice 1 ¾ cup of vegetable broth 1 Tbsp. of fresh chives, chopped 3 Tbsp. of cream XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the groundnut oil in a preheat wok. Add the onion, garlic and five spices powder. Stir fry for one minute. Add the carrots and green pepper, stir and combine. Add the risotto rice and cook for one minute. Gradually add the vegetable broth, a little at a time. Stir constantly until the liquid has been completely absorbed. Add the chive and cream and stir well. Transfer the risotto into serving plate and serve.

Recipe 10: Spicy Chicken Noodle Soup

This filling soup is filled with spicy flavors and bright colors for a really attractive and hearty recipe. You can always change some of the vegetables to your liking or even add some more. Keep some coriander to the end to garnish the soup. Yield: 4 Cooking Time: 35 minutes List of Ingredients: 2 Tbsp. of tamarind paste 4 red chilies, finely chopped 2 garlic cloves, crushed

1 inch of ginger root, finely chopped 4 Tbsp. of fish sauce 2 Tbsp. of caster sugar 8 lime leaves, roughly torn 5 cups of chicken broth 2 chicken breast, boneless, cut into strips 2 carrots, finely chopped 4 sweet potatoes, diced 6 baby corn, cut in halved 3 Tbsp. of fresh coriander, chopped ½ cup of sherry tomatoes, cut in halved ¾ cup of flat rice noodles XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Preheat a large work. Add the tamarind paste, chilies, garlic, and ginger. Add the fish sauce, lime leaves, and chicken broth. Bring to the boiling stage, stirring constantly. Add the chicken pieces and cook further for another 5minutes. Reduce the heat and add the carrots, sweet potatoes, and baby corn. Cook further for another5 minutes until the vegetables are tender. Stir the chopped coriander, cherry tomatoes, and noodles. Leave the soup to simmer for 5 minutes until the noodles are tender. Serve hot and enjoy.

Recipe 11: Cumin Spiced Chicken

Cumin seeds are more frequently associated with Indian cooking, but they are used in this recipe for their earthy flavor. The use of different peppers will bring a colorful dish. You can use different green leaves instead of pakchoi. Yield: 4 Cooking Time: 20 minutes List of Ingredients: 3 chicken breasts, boneless, cut into strips 2 Tbsp. of sunflower oil 1 garlic clove, crushed 1 Tbsp. of cumin seeds

1 Tbsp. of grated fresh ginger root 1 red chili, deseeded and sliced 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 cup of bean sprouts 2 Tbsp. of sweet chili 3 Tbsp. of soy sauce 1 cup of pakchoi XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the sunflower oil into a large wok. Add the chicken and stir fry for 5 minutes. Add the garlic, cumin seeds, ginger, and chili, and mix well. Add the red, green and yellow peppers, and stir fry for 5 minutes. Toss the bean sprouts and pakchoi together with the sweet chili and soy sauce. Stir fry for another 3 to 4 minutes. Transfer to a serving bowls and enjoy.

Recipe 12: Shrimp Omelette

This is called Foo Yung in China and is a classic dish which may be flavored with any ingredients you have in hand. Try to keep some fry leeks for the end as a garnish. Perfect recipe when you don’t really know what to have for the meal. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 3 Tbsp. of sunflower oil 2 leeks, trimmed and sliced 1 ½ cups of raw jumbo shrimp 4 Tbsp. of corn flour 1 tsp. of salt ¾ cup of mushrooms, sliced

1 ½ cup of bean sprouts 6 eggs XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the sunflower oil in a preheated wok. Add the leeks and stir fry for 3 minutes. Mix the corn flour and salt together in a bowl. Add the shrimps and toss to coat all over it. Add the shrimps into the wok with the leeks. Stir fry for 2 minutes. Add the mushrooms and the bean sprouts and stir fry further for another 2 minutes. Beat the eggs with 3 Tbsp. of cold water. Pour the eggs mixture into the wok and cook until the eggs sets. Turn the omelette out on to a clean board and divide into four.

Recipe 13: Curried Prawn Noodles

Although these noodles are almost a meal by them self, if served as an accompaniment, they are ideal with plain vegetable or fish dishes. You can use any size of prawns or shrimps depending on your liking. You can add as well some vegetables like mushroom, carrot, etc. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 1 bag of rice noodles 4 Tbsp. of vegetable oil

1 onion, sliced 2 ham slices, shredded 2 Tbsp. of Chinese curry powder 2/3 cups of fish broth 1 cup of raw prawns 2 garlic cloves, crushed 6 spring onions, chopped 1 Tbsp. of soy sauce 2 Tbsp. of hoisin sauce 1 Tbsp. of dry sherry 2 tsp. of lime juice XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Cook the noodles in a pan of boiling water for 2 to 3 minutes and drain well. Heat two Tbsp. of vegetable oil in a wok. Add the onion and ham. Stir fry for one minute. Add the curry powder and stir fry further for just 30 seconds. Stir the noodles and the fish broth into the wok and cook for 2 to 3 minutes. Remove the noodles mixture and keep warm. Heat the remaining vegetable oil in the same wok. Add the prawns, garlic and spring onions, and stir fry for one minute. Add the soy sauce, hoisin sauce, dry sherry, and lime juice. Stir fry further for another minute.

Return the noodles mixture into the wok. Stir and combine all the ingredients and serve.

Recipe 14: Shredded Vegetable Omelet

Cook this large omelet and then slice four portions to serve as a side dish. If you like, you can simply double the quantities and serve it as a main dish too. You can have different vegetable as well if you want. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 4 eggs 3 Tbsp. of milk 1 Tbsp. of soy sauce

1 Tbsp. of sesame oil 1 small red onion, finely sliced 1 small zucchini, cut into matchstick pieces 1 small leek, cut into matchstick pieces 1 small carrot, cut into matchstick pieces ½ small cucumber, cut into matchstick pieces 1 Tbsp. of fresh coriander 1 Tbsp. of butter Salt and pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Beat the eggs, milk, and soy sauce together in a small bowl. Heat the sesame oil in a wok. Add the red onion, zucchini, leek, carrot, and cucumber. Stir fry for 3 to 4 minutes. Season well. Add the coriander and stir fry further for another minute. Transfer the vegetables into a warm dish and set aside. Melt the butter in the wok and add the eggs mixture. Cook the eggs mixture over medium heat until it just sets. Tip the vegetables on one side of the wok. Then roll up the omelet into the other side. Slice into 4 portions and arrange on a warmed serving plate.

Recipe 15: Deep Fried Chili Corn Balls

These small corn balls have a wonderful hot and sweet flavor, offset by the pungent coriander. Fill only half of the wok with oil and never leave the wok unattended over high heat. Fill free to add more chili sauce as a dip or a nice yogurt dip, which will go perfectly as well. Yield: 4 Cooking Time: 45 minutes List of Ingredients: 6 spring onions, sliced 3 Tbsp. of fresh coriander, chopped 8 oz. canned sweet corn 1 tsp. of mild chili powder 1 Tbsp. of sweet chili sauce

1 egg ¼ cup of desiccated coconut 1/3 cup of polenta 4 cups of sunflower oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Mix the spring onions, coriander and sweet corn together in a large bowl. Add the chili powder, the chili sauce, coconut, egg, and polenta. Cover the bowl with cling film and let it stand for 10 minutes. Heat the sunflower oil in the wok. Carefully drop spoonfuls of the mixture into the hot oil. Deep fry for 4 to 5 minutes or until golden and crispy. Remove the ball into some kitchen paper to absorb the excess oil. Keep warm while cooking the remaining balls.

Recipe 16: Sesame Salmon with Cream

Some beautiful salmon pieces tossed in sesame seeds and stir fried. Served with a creamy sauce and some diced zucchini. It is perfect served with a crisps salad. Don’t hesitate to add other vegetable with this recipe. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 4 salmon filets 2 Tbsp. of soy sauce 3 Tbsp. of sesame seeds

3 Tbsp. of sunflower oil 4 spring onions, thinly sliced 2 zucchinis, diced ½ lemon, grated rind 1 Tbsp. of lemon juice ½ tsp. of turmeric 6 Tbsp. of water 3 Tbsp. of double cream Salt and pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Skin off the salmon and cut into strips. Season all salmon pieces and brush with the soy sauce. Sprinkle the sesame seeds all over. Heat 2 Tbsp. of sunflower oil in the wok. Add and stir fry the salmon for 3 to 4 minutes. Remove from the wok and set aside. Heat the remaining oil in the wok. Add in the spring onions and zucchini and stir fry for two minutes. Add the lemon rind and juice, turmeric, and the water. Bring to the boiling stage for one minute. Stir in the double cream and return the salmon. Heat gently until everything is really hot and serves immediately.

Recipe 17: Duck with Leeks and Cabbage

Duck is a strongly flavored meat, which benefits from the added orange peel to counteract this rich taste. The combination of leeks and cabbage are perfect and this recipe is excellent during the winter season. Yield: 4 Cooking Time: 50 minutes List of Ingredients: 4 duck breasts 3 cups of green cabbage, thinly shredded 2 cups of leeks, sliced 1 orange, finely grated zest 6 Tbsp. of oyster sauce

1 Tbsp. of sesame seeds XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat a large wok. Dry fry the duck breasts with the skin on for 5 minutes on each side. Remove the duck from the wok and cut the breasts into thin slices. Remove all but one Tbsp. of the fat from the duck left in the wok. Add the leeks, green cabbage, and the orange zest. Stir fry for about 5 minutes or until the vegetables are softened. Return the duck into the wok and heat through for 2 to 3 minutes. Drizzle the oyster sauce over the duck and vegetables. Toss well until all ingredients are well combined. Scatter the stir fry with toasted sesame seeds and transfer into a serving dish.

Recipe 18: Red Curry Fishcakes

You can use almost any kind of fish fillets or even seafood for these delicious fishcakes which can be eaten as an appetizer or just a light lunch with salad. The wok can be used as a deep fryer item and it is perfect for it. Yield: 4 Cooking Time: 30 minutes List of Ingredients: 4 cups/2 lb. of white fish 1 egg, beaten 2 Tbsp. of fresh coriander 2 tsp. of red curry paste 1 bunch of spring onion, finely chopped

4 cups of vegetable oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Place the fish in a blender with the egg and coriander. Add the red curry paste and blend until smooth. Put the mixture into a bowl. Add the spring onions and mix everything well. Take two Tbsp. of the mixture at the time. Shape into a ball and flatten them slightly with your fingers. Heat the vegetable oil in a preheated wok. Add a few fish cakes into the wok and deep fry. Deep fry for few minutes on each side until brown. Remove and drain the excess oil with kitchen paper. Keep warm while cooking the remaining fishcakes.

Recipe 19: Fried Noodles

This is the basic recipe for fried noodles. Additional ingredients such as chicken or pork, or some other can be added as well to your liking. Noodles - a symbol of longevity - are made from wheat or rice flour, water and egg. Yield: 4 Cooking Time: 20 minutes List of Ingredients: 1 bag of egg noodles 4 Tbsp. of vegetable oil 1 small onion, finely chopped 1 cup of fresh bean sprouts 1 spring onion, finely shredded

2 tsp. of soy sauce A few drop of sesame oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Drain the noodles well and rinse in cold water, drain thoroughly again. Transfer into a large mixing bowl and toss with a little vegetable oil. Heat the remaining vegetable oil in a preheated wok. Add and stir fry the onion for just 30 to 40 seconds. Add the bean sprouts and drain the noodles to the wok. Stir and toss for one minute. Add the spring onion and the soy sauce and blend well. Transfer the noodles into a warm. Sprinkle with the sesame oil and serve immediately.

Recipe 20: Noodle & Mango Salad

Fruit combines well with the peanut dressing, peppers, and chili in this delicious noodle & mango salad recipe. You can always, if you prefer heat gently the peanut dressing before pouring it over the salad. Yield: 4 Cooking Time: 20 minutes List of Ingredients: 2 cups of thread egg noodles 2 Tbsp. of groundnut oil 4 shallots, sliced 2 garlic cloves, crushed

1 red chili, deseeded and sliced 1 red pepper, sliced 1 green pepper, sliced 1 ripe mango, sliced into strips ¼ cup salted peanuts, chopped 4 Tbsp. of peanut butter 1/3 cup of coconut milk 1 Tbsp. of tomato paste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Place the noodles into a large bowl. Pour some boiling water over it just enough to cover it. Leave and stand for 10 minutes. Heat the groundnut oil in a preheated wok. Add the shallots, garlic and chili, red and green peppers, and stir fry for 2 to 3 minutes. Meanwhile, drain the noodles thoroughly. Put the noodles into the wok with the mango. Stir fry everything for 2 minutes. Transfer the noodle & mango salad into a serving dish and enjoy. Mix the peanut butter with the coconut milk and the tomato paste together to make the dressing. Pour the dressing into the salad and mix well.

Recipe 21: Fruity Coconut Rice

A pale yellow rice flavored with coconut and spices to serve as an accompaniment or as a main dish to which you can always add some chicken or pork as well. Feel free to add other fruits too such as pineapple for example. Yield: 4 Cooking Time: 40 minutes List of Ingredients: ½ cup of creamed coconut 3 cups of boiling water 1 Tbsp. of sunflower oil

1 onion, finely sliced 1 cup of long grain rice ¼ tsp. of turmeric 6 whole cloves 1 cinnamon stick ½ tsp. of salt ½ cup of dry raisins ½ cup of walnut XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Blend the creamed coconut with half of the boiling water until smooth. Stir the remaining water until well blended. Heat the sunflower oil in a preheated wok. Add and stir fry the onion gently for 3 to 4 minutes. Rinse the rice thoroughly under cold water and drain. Add the rice into the wok with the turmeric and stir fry for 2 minutes. Add the coconut mixture, cloves, cinnamon stick, and the salt. Bring to the boiling stage. Cover and simmer very gently for 10 minutes. Add the raisins and walnuts. Cover the wok again and cook for 7 more minutes. Remove from the heat and leave to stand for 5 minutes. Remove the cinnamon stick and serve.

Recipe 22: Lemon Chicken

This is on everyone’s list of favorite Chinese recipe, and it is so simple to make. Serve with stir fried vegetables and rice for a truly delicious meal. If you prefer to cook the chicken breast as in one piece, just cook for 30 minutes at low heat. Yield: 4 Cooking Time: 20 minutes List of Ingredients: 4 chicken breasts, cut into strips 1 Tbsp. of corn flour 6 Tbsp. of water 3 Tbsp. of fresh lemon juice

2 Tbsp. of sweet sherry ½ tsp. of caster sugar 1 cup of vegetable oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Heat the vegetable oil into a preheated wok. Reduce the heat and stir fry the chicken strips for 3 to 4 minutes. Remove the chicken from the wok and set aside, keeping warm the chicken. Drain the oil from the wok. Combine the corn flour with two Tbsp. of water to make a paste in a small bowl. Add the lemon juice and the remaining water into the wok. Add the sherry and sugar and bring to the boiling stage, stirring until the sugar is completely dissolved. Add and stir in the corn flour paste. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly until the sauce is thickened. Transfer the chicken into a serving dish. Pour the sauce over the top and serve.

Recipe 23: Gingered Monkfish

This dish is a real treat and is perfect for any special occasion. Monkfish has a tender flavor, which is ideal with asparagus, chili, and ginger. Monkfish is quite expensive so instead you can use some pieces of cod, which will go well too. Serve it with some new potatoes. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 1 lb. of monkfish 1 Tbsp. of grated root ginger 2 Tbsp. of sweet chili sauce 1 Tbsp. of corn oil 1 cup of asparagus, cut in halves

3 spring onions, sliced 1 Tbsp. of sesame oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Slice the monkfish into thin flat rounds and set aside. Mix together the grated root ginger and the sweet chili sauce in a small bowl. Brush the monkfish pieces with the ginger mixture. Heat the corn oil in a large preheated wok. Add the monkfish, asparagus, and the spring onions. Cook for about 5 minutes; stir gently so that the fish doesn’t break. Remove the wok from the heat Drizzle the sesame oil over it and toss well to combine. Transfer the monkfish into serving plates and serve.

Recipe 24: Lamb with Gallic Sauce

This dish contains Szechuan pepper, which is quite hot and may be replaced with black pepper, if you prefer. The sesame oil is used as a flavoring rather than frying, as it burns readily, hence it is added at the end of cooking only. You can serve it with rice or noodles. Yield: 4 Cooking Time: 45 minutes List of Ingredients: 1 lb. of lamb fillet, cut into strips 2 Tbsp. of dark soy sauce 2 tsp. of sesame oil 2 Tbsp. of dry sherry

½ tsp. of Szechuan pepper 4 Tbsp. of vegetable oil 4 garlic cloves, crushed ½ cup of water chestnuts, quartered 1 green pepper, sliced 1 Tbsp. of wine vinegar 1 Tbsp. of sesame oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Place the lamb into a shallow dish. Mix one Tbsp. of soy sauce, sesame oil, dry sherry and Szechuan pepper together. Pour the mixture over the lamb, turning to coat and leave to marinate for 30 minutes. Heat the vegetable oil in a preheated wok. Remove the lamb from the marinade and add into the wok. Add the garlic and stir fry for 3 minutes. Add the green pepper and the water chestnuts and stir fry for another minute. Next add the remaining soy sauce and the wine vinegar. Add the sesame oil and cook, stirring constantly for 1 to 2 minutes. Transfer the lamb into a serving dish and enjoy it.

Recipe 25: Honey Fried Chinese Leaves

Chinese leaves are similar to lettuce; the leaves are similarly delicate with a sweet flavor. You can always replace the Chinese leaves with cabbage. This is a perfect accompaniment with any grilled meat and you can use some orange zest to garnish the dish. Yield: 4 Cooking Time: 15 minutes List of Ingredients: 1 lb. of Chinese leave 1 Tbsp. of peanut oil 1 Tbsp. of grated root ginger

2 garlic cloves, crushed 1 fresh red chili, sliced 1 Tbsp. of dry sherry 4 ½ Tbsp. of soy sauce 1 Tbsp. of honey ½ cup of orange juice 1 Tbsp. of sesame oil 2 Tbsp. of sesame seeds XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Shred the Chinese leaves finely. Heat the peanut oil in a preheated wok. Add the ginger, garlic, and chili to the wok. Stir fry the mixture for about 30 seconds. Add the Chinese leaves, dry sherry, honey, and orange juice. Reduce the heat and leave to simmer for 5 minutes. Add the sesame oil and sprinkle the sesame seeds. Mix everything well and serve immediately.

About the Author Heston Brown is an accomplished chef and successful e-book author from Palo Alto California. After studying cooking at The New England Culinary Institute, Heston stopped briefly in Chicago where he was offered head chef at some of the city’s most prestigious restaurants. Brown decide that he missed the rolling hills and sunny weather of California and moved back to his home state to open up his own catering company and give private cooking classes. Heston lives in California with his beautiful wife of 18 years and his two daughters who also have aspirations to follow in their father’s footsteps and pursue careers in the culinary arts. Brown is well known for his delicious fish and chicken dishes and teaches these recipes as well as many others to his students. When Heston gave up his successful chef position in Chicago and moved back to California, a friend suggested he use the internet to share his recipes with the world and so he did! To date, Heston Brown has written over 1000 e-books that contain recipes, cooking tips, business strategies for catering companies and a self-help book he wrote from personal experience. He claims his wife has been his inspiration throughout many of his endeavours and continues to be his partner in business as well as life. His greatest joy is having all three women in his life in the kitchen with him cooking their favourite meal while his favourite jazz music plays in the background.

Author's Afterthoughts

Thank you to all the readers who invested time and money into my book! I cherish every one of you and hope you took the same pleasure in reading it as I did in writing it. Out of all of the books out there, you chose mine and for that I am truly grateful. It makes the effort worth it when I know my readers are enjoying my work from beginning to end. Please take a few minutes to write an Amazon review so that others can benefit from your opinions and insight. Your review will help countless other readers make an informed choice Thank you so much, Heston Brown