Wok Cookbook: Authentic Stir Fry Dishes From Asian In 50 Recipes

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WOK COOKBOOK Authentic Stir Fry Dishes From Asian in 50 Recipes.

Maya Zein

© Copyright 2021 by Maya Zein - All rights reserved. This document is geared towards providing exact and reliable information in regard to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered. From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved. The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly. Respective authors own all copyrights not held by the publisher. The information herein is offered for informational purposes solely and is universal as so. The presentation of the information is without contract or any type of guarantee assurance. The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.

Contents INTRODUCTION CHAPTER 1: TRADITIONAL ASIAN STIR FRY BREAKFAST RECIPES 1.1 Traditional Asian Omuraisu 1.2 Traditional Asian Stir Fry Breakfast Noodles 1.3 Traditional Asian Stir Fry Herb Omelette 1.4 Traditional Asian Stir Fry Tomato Egg 1.5 Traditional Asian Balkan 1.6 Traditional Asian Scrambled Egg with Shrimps 1.7 Traditional Asian Stir Fry Bee Hon 1.8 Traditional Asian Egg Minced Chicken 1.9 Traditional Asian Curried Egg with Caramelized Onions 1.10 Traditional Asian Cauliflower Rice with Eggs

CHAPTER 2: TRADITIONAL ASIAN STIR FRY LUNCH RECIPES 2.1 Traditional Asian Stir Fry Chicken Mango 2.2 Traditional Asian Mongolian Chicken 2. 3 Traditional Asian Stir Fry Left Over Chicken 2.4 Traditional Asian Stir Fry Chengdu Chicken 2.5 Traditional Asian Stir Fry Chicken and Asparagus 2.6 Traditional Asian Stir Fry Cashew Chicken 2.7 Traditional Asian Steamed Rice Rolls 2.8 Traditional Asian Garlic Chicken 2.9 Traditional Asian Stir Fry Moo Goo Gai Pan 2.10 Traditional Asian Stir Fry Kang Pao Chicken

CHAPTER 3: TRADITIONAL ASIAN STIR FRY DINNER RECIPES 3.1 Traditional Asian Stir Fry Shanghai Noodles with Chicken 3.2 Traditional Asian Stir Fry Chicken Curry

3.3 Traditional Asian Stir Fry Ahi Poke 3.4 Traditional Asian Stir Fry Com Chay 3.5 Traditional Asian Stir Fry Spicy Beef Noodles 3.6 Traditional Asian Stir Fry Meatballs 3.7 Traditional Asian Stir Fry Chicken Lemon 3.8 Traditional Asian Stir Fry Chittenad Trout 3.9 Traditional Asian Stir Fry Red Lentils 3.10 Traditional Asian Stir Fry Banh Mi

CHAPTER 4: TRADITIONAL ASIAN STIR FRY DESSERT AND SNACK RECIPES 4.1 Traditional Asian Stir Fry Crullers 4.2 Traditional Asian Sweet Red Beans Soup 4.3 Traditional Asian Stir Fry Sitaphal 4.4 Traditional Asian Stir Fry Rice Pudding 4.5 Traditional Asian Stir Fry Sweet Corn Pudding 4.6 Traditional Asian Stir Fry Sweet Potatoes 4.7 Traditional Asian Stir Fry Cola Chicken Wings 4.8 Traditional Asian Stir Fry Cucumber 4.9 Traditional Asian Veg Chili Momos 4.10 Traditional Asian Stir Fry Sweet Vinegar Peanuts

CHAPTER 5: TRADITIONAL ASIAN WOK RECIPES 5.1 Traditional Asian Wok Cao Lao 5.2 Traditional Asian Meat Pie 5.3 Traditional Asian Wok Chicken Masala 5.4 Traditional Asian Butter Curry Chicken with Veggies 5.5 Traditional Asian Beef Meatballs with Spinach and Potatoes 5.6 Traditional Asian Creamy Meatballs 5.7 Traditional Asian Vegetable Biryani 5.8 Traditional Asian Wok Thai-Style Brisket

5.9 Traditional Asian Wok Coconut Curry Shrimp 5.10 Traditional Asian Wok Balsamic Pork 5. 11 Traditional Asian Wok Mexican Fiesta Steak 5. 12 Traditional Asian Tempeh with Cashew Curry

CONCLUSION

Introduction A wok is a cooking tool with a spherical bottom and high edges, usually with two side handles or one bigger handle. Because a wok's spherical bottom enables heat to be dispersed more uniformly than a saucepan, food can be cooked in less time. The high walls make it simpler to toss food, such as making a stir fry, allowing the components to be uniformly combined and cooked. The wok is said to have been developed approximately 2000 years ago in China during the Han era. Early variants of the wok, which were originated from the Cantonese term for "cooking pot," were built of cast iron metals, making them more sturdy and long-lasting. There are many hypotheses as to why the wok was conceived, according to historians and cuisine specialists. Some think the wok's adaptability enabled a broad range of meals to be prepared with the same ingredients due to food scarcity during the Han era. There is also a belief that tribes required a tool that was movable and capable of speedily cooking large quantities of food to sustain the tribe while they traveled across the nation many years ago. A third explanation is that the wok enabled persons to cook meals with relatively little oil owing to a lack of fuel and oil during the Han era. You may have observed that while using a wok at household to cook your items, you only need a minimal quantity of vegetable oil. The wok is often used in Asian cooking, but it may also be used in various ways. The wok is one of the world's most versatile cooking equipment, and it may be used for a variety of culinary methods, including: Stir-frying Steaming Pan-frying Deep frying Boiling Because of the design, heat is uniformly dispersed throughout the wok, ensuring that all of your components are well cooked and are ready on time. Furthermore, the fact that you can cook with a wok with very little cooking

oil and yet get great-tasting, non-sticky results is a huge plus. Accessories for your wok, such as a wok cover for steaming/boiling or a wok ring to keep your wok from sliding about while cooking, are often required. You will learn more about stir-frying in this book. Let me begin by describing the advantages. Stir-frying has long been recommended as a healthy and nutritious cooking method. Writers praised high-heat cooking for preserving coloration, richness, and calorie information. On bamboo shoots, researchers examined the impact of boiling, steaming, and stir-frying. More than a third of the protein, soluble sugar, ash, and total free amino acids are reduced by boiling and steaming. Due to the use of oil, stir-frying bamboo shoots enhanced their fat content while retaining more of their antioxidant properties. Compared to boiling, stir-frying preserves substantially more vitamin C. Taking all of this into account, the research determined that stirfrying is the best way to cook bamboo shoots. Before you can begin cooking Asian cuisines, you must first become familiar with several main ingredients. If you plan to do some sort of Asian cuisine, soy sauce is perhaps the most important product to have on hand. It is a darkcolored sauce with a thick, salty flavor that's made from soybeans and wheat. It is a common and traditional staple that can be used for coating, fermenting, and cooking in various Asian cuisines, especially stir-fries. Anchovy extract from fish is widely used as a cooking sauce in Southeast Asia to give a spicy, savory flavor to dishes. Fish sauce has a strong taste, so a little goes a long way. It has a strong odor, so once applied to a dish, it adds a layer of umami, and it is a taste you will know from Thai and Vietnamese cuisine. Stir-fries, soups, and noodle dishes are all good places to start. It should be noted that it is produced from preserved anchovies, so it should not be used for any vegetarian dishes. The taste of sesame oil is unique, nutty, and herbal. It is used as a sauce or spice, and it is usually applied towards the end of the cooking process to keep the taste. Since it is very potent, it is only used in small quantities. Chili sesame oil is also accessible, and it is a perfect way to get a great sesame taste while also adding some sun. To save it from becoming rancid, keep it in the freezer. Hoisin sauce is a dense, flavorful sauce made from ground soybeans and starch and flavored with red chilies and garlic.

Vinegar, Chinese five-spice, and sugar are popular additions. While the term hoisin comes from the Chinese word for seafood, the sauce does not contain any seafood. Meat, fruits, and noodles profit from the sweetness and saltiness when marinated, stir-fried, dipped, and glazed. It is a popular ingredient in Chinese and Vietnamese cuisine. Chili peppers, vinegar, cloves, sugar, and salt are used to make Sriracha chili sauce, a delicious hot sauce. It is thought to have started in Thailand. The mildly spicy chili garlic sauce may be used for dipping, slicing, marinating, or stir-frying. It has a mildly coarse feel and a nice tang from the vinegar. Oyster sauce is a popular ingredient in Chinese family cooking. It is used as a coating or dipping sauce for meat and vegetables. It is traditionally made from oysters that have been slowly simmered. Western cultures were exposed to Asian cuisines and main components and the special techniques used to cook Asian foods. The wok is maybe the most critical. In Southeast Asia and China, the wok is an essential piece of cooking equipment. Since traditional Asian families lacked the means to make or purchase several pans for various cooking methods, the conventional wok was built with a specially rounded bottom that offers a variety of cooking heats in one pan, resulting in it being a virtually universal staple of Asian families. This book contains a large number of recipes that are prepared using this tool.

Chapter 1: Traditional Asian Stir Fry Breakfast Recipes Exploring the gastronomic marvels of Asia is always intriguing, and there is no better way to get started than with a classic Asian Wok breakfast. If you are sick of eating sandwiches, cereal, or toast for breakfast, try one of these Asian breakfast dishes. Let's have a look at it.

1.1 Traditional Asian Omuraisu Omurice is a Japanese dish that mixes fried rice with an omelet. It is often referred to as omuraisu or omumeshi, which means "rice" in Japanese. Omurice have started at a western-style eatery in Tokyo's Ginza around the beginning of the century and was influenced by chakin-zushi. It is commonly loaded with chicken rice, fried rice cooked with chicken and seasoned with ketchup. However, everyone cooks it a bit differently. In terms of the egg, traditional omurice was oval in form and encased in a thin layer of egg, but nowadays, many people choose for a delectable duvet of soft scrambled eggs on top instead. Time taken: 35 minutes Servings: 2 Ingredients: 1 cup white rice, cooked Two slices of ham, cooked and sliced a piece of processed cheese Two eggs Salt and pepper as per your taste Five tablespoons of ketchup 1/4 teaspoon fresh parsley, chopped

Instructions: 1. 2. 3. 4. 5. 6.

Take a wok and add oil to it. Let it heat for a while. Add ketchup, cooked rice, ham, and cheese to it. Let it cook for ten minutes or until the ingredients are fully blended and cooked thoroughly. Scoop the mixture into an oval shape in a serving basin. In a mixing dish, whisk together the eggs, salt, and pepper. Heat oil in a wok. Add the above mixture in it. Let it cook. Lift the edges of the eggs as they set, allowing the uncooked half to seep below. Gently press the eggs into a cocoon form using a spatula.

7. 8. 9.

Remove the eggs from the heat after they have fully set. Put the omelet on top of the rice and cut it lengthwise with a knife. Drizzle ketchup and parsley over it.

1.2 Traditional Asian Stir Fry Breakfast Noodles Breakfast Noodle Stir Fry is a tasty and healthful Chinese cuisine that takes around 15 minutes to prepare from scratch. The sauce is simple to create at home and maybe made with any veggies you have on hand. This dish is high in nutrients since it contains veggies. So, it is a meal that is fast and easy to make yet packed with flavor. It is also a great breakfast option. Time Taken: 15 minutes Servings: 2 Ingredients: Two nests of egg noodles Carrots, 2 One pepper (bell) 1 pound of mushrooms Two onions (spring) Two garlic cloves 1 tablespoon ginger, chopped Two tablespoon of oil For the Preparation of Sauce: Six teaspoons of soy sauce Two teaspoons of soy sauce (dark) Sesame oil, 1 teaspoon Vinegar, 1/2 tablespoon 1 tablespoon of sugar

Instructions: 1. 2. 3.

Chop all vegetables first. Take a wok, add oil in it and let it heat. Add all chopped vegetables in it. Stir fry them for five minutes or until

4. 5. 6. 7.

they turn soft. Boil the noodles as directed on the package, then drain and put aside. Combine all ingredients of sauce in a bowl and stir to combine. Pour the sauce over the veggies and simmer for 1-2 minutes. Toss in the noodles and mix well. Serve it with any garnishing.

1.3 Traditional Asian Stir Fry Herb Omelette Eggs are a flexible and affordable protein source that can easily be made into a full meal. There are a few methods to making the ideal omelet, and anybody can make a restaurant-quality omelet at home with a little practice. In this recipe, we have mentioned the herb Omelette. Before we start, let me give a piece of advice: Choose the correct pan is one of the keys to success. Any nonstick sauté pan that is circular with sloping edges and between 6 and 10 inches in diameter would suffice. Time taken: 35 minutes Servings: 2 Ingredients: Three free-range eggs, medium 1 tablespoon of butter (unsalted) One tablespoon chopped flat-leaf parsley One tablespoon chopped chives Salt and pepper as per your taste

Instructions: 1. 2. 3. 4. 5. 6.

In a mixing dish, crack the eggs and whisk spices and eggs together until the yolks and whites are thoroughly blended. Preheat a wok. Add the butter once the wok is heated. Pour in the egg mixture. Stir gently for 15-20 seconds using a spatula. Reduce the heat to low and sprinkle the parsley and chives around the omelet's center. Fold a third of the omelet towards the center of the pan as soon as the egg starts to set on the bottom. Remove the Omelette and serve it with bread.

1.4 Traditional Asian Stir Fry Tomato Egg Do you have a lot of tomatoes in your kitchen, and you are stumped as to what to do with them? Make this genuine Chinese stir fry with tomatoes and eggs. This scrambled egg and tomato meal takes about 15 minutes to prepare. In southern China and Taiwan, tomato egg stir fry is a popular Chinese meal. This is a traditional Chinese meal that you would not find in most Chinese restaurants in the United States. Tomatoes, eggs, green onion, sugar, salt, ketchup, and vegetable oil are among the components. Some people want a thicker sauce, so they add water and starch. Time taken: 35 minutes Servings: 5 Ingredients: 2 tablespoon of oil (cooking) One green onion stalk Four quartered tomatoes 1/4 cup of water Five whisked eggs One tablespoon sesame oil Salt and pepper as per your taste For ketchup sauce: 1/2 tablespoon of cornstarch 1/2 cup of water 1/4 teaspoon powdered ginger Three tablespoons ketchup One teaspoon of sugar Salt and pepper as per your taste

Instructions: 1.

Whisk together the ingredients for the ketchup sauce in a small bowl until

2. 3. 4. 5.

6. 7.

thoroughly blended. Take a separate bowl and whisk the eggs, sesame oil, and spices in it. Tomatoes should be quartered and not chopped any smaller, or they will disintegrate. Add cooking oil and green onions to a wok and place over medium heat. Cook until the green onions are cooked. Add your chopped tomatoes and cook for another 5 minutes. Add 1/4 cup of water in it and let it simmer for a while. Add spices in it as per your taste. Reduce the heat to very low after the tomatoes have softened. Pour the ketchup sauce into the tomatoes and gently stir it in. Add whisked eggs in it with a spatula. Stir it well and let it cook for a while. Serve and have fun.

1.5 Traditional Asian Balkan Onions, peppers (red, yellow, and green bell peppers work well), and a tomato or two are included in the basic form of Balkan. The spices are limited, light, and applied to taste, as is customary. If you are feeling brave, throw in some vegetable or vegetarian bouillon. Cuisine from the Balkans Mediterranean food has a strong effect on Balkan food. Time taken: 35 minutes Servings: 4 Ingredients: Two tablespoon olive oil (extra virgin) One big onion, finely chopped. One sweet red bell pepper One green pepper, sweet Four plum tomatoes from Italy Four whole tomatoes (skinned and deseeded if desired) Three finely minced garlic cloves 1/4 cup basil leaves, chopped A quarter teaspoon of oregano 3-4 freshly chopped fresh mint leaves One teaspoon kosher salt

Instructions: 1. 2. 3. 4. 5. 6.

Heat the oil in a wok Sauté the onions and peppers in it until they are slightly soft. Add the tomatoes and the rest of the ingredients. Cook for about 10-15 minutes, or until the sauce has slightly thickened. This may be served as a side dish or over rice or meat. Add hot pepper flakes or a tiny hot pepper if you like it spicy.

1.6 Traditional Asian Scrambled Egg with Shrimps Stir-fried shrimp with scrambled egg in a creamy sauce is one of the traditional dishes of China. If you have unshelled shrimp and eggs on hand, this is a 15-minute fast and healthful stir fry. Our chefs utilize fat to make the scrambled eggs soft and creamy in traditional Chinese cuisine. This meal generally includes char siu in addition to shrimp. In Chinese cooking, eggs are also a fantastic component. With numerous tomatoes, they may be juicy and flavorful, and fragrant with spices and soy sauce. If you are using unshelled, fresh shrimp, it is a good idea to put them in the freezer for 30 minutes. After cooking, the meats become fairly stretchy. Time taken: 35 minutes Servings: 2 Ingredients: 4 oz. peeled and deveined shrimp A dozen big eggs A quarter cup of chicken broth or stock A quarter teaspoon of salt, or to taste Salt and pepper as per your taste 1/2 teaspoon rice wine from China One teaspoon sauce (oyster) One finely sliced green onion Two tbsp. oil

Instructions: 1. 2. 3. 4.

Collect the necessary components. Wash the shrimp well and wipe dry with paper towels. Make a reservation. Lightly whisk the eggs in a medium mixing basin. Chicken broth, salt, pepper, rice wine, oyster sauce, and green onion

should be added to the eggs. Stir quickly until everything is fully combined. 5. Preheat a wok or a large pan over medium-high heat. 6. In a hot wok, pour one tablespoon of oil. Add the shrimp when the oil is extremely hot. 7. Stir-fry the shrimp briefly until they become pink. Remove it from the wok. 8. Turn the heat to high and add the remaining tablespoon of oil to the wok. Add the egg mixture when the oil is extremely hot. 9. Scramble for approximately 1 minute before adding the shrimp. 10. Serve it.

1.7 Traditional Asian Stir Fry Bee Hon Bee Hon is a rice vermicelli dish made in the Nyonya manner, using herbs and other ingredients. Rice vermicelli combined with yellow noodles and cooked with shrimp, sliced cuttlefish, and pig pieces is a popular dish in Singapore. Due to geographic variances, it differs greatly. It is referred to as (mi fen) in Chinese. It is one of my favorite noodles, and there are various methods to prepare and serve it, including soups, stir-frying, with or without sauce and so on. Time taken: 40 minutes Servings: 5 Ingredients: Two cups of boiling water One green chili Three tablespoons rice wine vinegar Two teaspoons of soy sauce a half teaspoon of sugar salt Vegetable oil, three tablespoons. 1 cup of shallots (sliced) Four medium garlic cloves (chopped) 1 cup of mushrooms Half cup of bok choy leaves Shrimp, 8 oz. 5 oz. dry rice vermicelli (immersed for 25 minutes in cold water) White pepper as per your taste 1 pound of bean sprouts

Instructions:

1. Stir in the vinegar, one teaspoon soy sauce, sugar, and 1/2 teaspoon salt. Allow time for cooling. 2. Combine all of the ingredients in a large mixing bowl. In a wok, heat three tablespoons of oil over moderate flame. 3. Place the shallots, cloves, and mushrooms in it—Cook for 10 minutes. 4. Stir in all other ingredients. 5. Cook for 5-7 minutes. 6. Season it with salt or soy sauce to taste.

1.8 Traditional Asian Egg Minced Chicken Ground chicken (chicken mince) is white meat, a leaner alternative to beef mince. Essentially, everything that can be made with beef mince can also be made with chicken mince. Rissoles, burgers, meatballs, and meatloaf are just a few of the dishes available. This dish is suited for both supper and lunch meal preparation. If you have any leftovers, pack them between pieces of bread and make sandwiches out of them. You can shred some cheese into it and mix in some chopped onion, tomato, green chile, and coriander leaves to create a substantial breakfast sandwich filling. Something easy and yummy to eat for breakfast, even if you are on the run. Time taken: 35 minutes Servings: 2 Ingredients: Chicken Minced (250 g) Two quail eggs One large finely chopped onion 4-5 garlic cloves, finely chopped Two finely chopped green chilies 1/2 finely chopped capsicum Salt and pepper as per your taste

A quarter teaspoon of garam masala powder A half teaspoon of turmeric powder Four tablespoons Sunflower Oil (Refined) Coriander Leaves, chopped

Instructions: 1. Whisk eggs and spices together in a bowl. 2. Take a wok. Heat some oil in it and add the whisked eggs. 3. Allow it to settle for a minute or two before thoroughly stirring it to form scrambled eggs. 4. Remove them to a platter after they are fully cooked. 5. In the same wok, heat the remaining oil and cook the garlic and onion until it turns transparent. 6. Add all other remaining ingredients in it. 7. Add additional salt, turmeric powder, and garam masala powder to taste. 8. Cook it until it is properly cooked. 9. Return the scrambled eggs to the pan when the chicken has finished cooking and give it a thorough stir over medium-high heat. 10. Add the chopped coriander leaves and serve it.

1.9 Traditional Asian Curried Egg with Caramelized Onions When you are tired of the way you usually prepare eggs, try this recipe. This quick wok breakfast is perfect for lazy mornings, but it can also be served as a side dish for lunch. The only difficult part of this wok meal is chopping onions first thing in the morning. Make this skillet fried eggs with caramelized onions during lunch if you are not a morning person or dislike cutting onions so early. I can assure you that you will appreciate this meal whenever you serve it. Time taken: 35 minutes Servings: 2 Ingredients: 4-5 tablespoons of olive oil Curry leaves, a sprig 5-6 big onions, thinly sliced One cinnamon stick, 1 inch Turmeric powder (1/2 teaspoon) Sugar (one spoonful) One tablespoon chili flakes Salt and pepper as per your taste 4 eggs 1/2 teaspoon pepper, freshly ground

Instructions: 1. Prepare the onions by slicing them into extremely thin pieces. Add extra sliced onions if you want to create caramelized onion baskets with the eggs cooked gently. 2. Pour the oil into a large frying pan over low heat. 3. Combine the curry leaves, cinnamon, chopped onions, turmeric, and sugar in a mixing bowl.

4. In a small wok, cook the ingredients over low heat until the onions are golden brown. Over low heat, this should take around 12-15 minutes. 5. Season with salt and chili flakes after the onions have become golden brown. 6. Spread the onions over the pan surface and form hollows in them where you wish to put the eggs while cooking on low heat. 7. Keep in mind that you want the yolk intact while breaking the eggs, so break them as near to the onions as possible while avoiding spilling any eggshells. 8. Once the onions have been hollowed out, carefully break the eggs into the holes. 9. Season the eggs just with salt and pepper, as well as a pinch of chili flakes. 10. Cover immediately with a lid and continue to cook the eggs until they are done. 11. Cook the eggs until the yolk is entirely cooked. 12. Serve as a breakfast.

1.10 Traditional Asian Cauliflower Rice with Eggs Cauliflower Fried Rice is a nutritious low-carb choice. If you have eaten Cauliflower Rice before, this fried rice variation is a logical progression. A tasty and healthful Side Dish made with cauliflower rice and typical fried rice spices. This plant-based fried rice substitute is ideal for those on a low-carb diet. Garlic, sesame oil, oyster sauce, and soy sauce are all basic fried rice tastes. Even though this fried rice dish is created with cauliflower, it has a flavor and texture comparable to regular rice. It is exactly like your favorite Chinese restaurant in terms of addictiveness. Time taken: 35 minutes Servings: 2 Ingredients: One finely diced onion One coarsely chopped big garlic clove One heaping teaspoon of ginger, coarsely diced One peeled carrot, cut into cubes 1/2 a head of cauliflower Peas, 1/2 cup 3/4 cup cashew nuts, roasted One tablespoon soy sauce or tamari One teaspoon sesame oil, roasted One thinly chopped spring onion Four eggs from a free hen (one per person) Coconut oil or ghee

Instructions: 1. Cauliflower should be cut into big parts. Blitz in a food processor until a rice-like texture is achieved. Depending on the size of your machine, you may need to do it in two batches.

2. 3. 4. 5. 6. 7. 8.

9. 10.

Take a wok and add oil in it. Let it heat for a while. Add the onions, carrots, garlic, and ginger in it. Cook, occasionally stirring, until the onions are translucent. Add all other vegetables in it and let it cook for about 5 minutes or until the cauliflower rice is soft. Combine the tamari, spring onions, and cashew nuts in it. Saute it for three minutes. Remove it from heat. In a wok, heat a big tablespoon of oil over medium heat. Break the eggs carefully into the pan and cook until the whites are golden and crisp around the edges and the yolk is cooked. Divide the cauliflower 'rice' into four dishes to serve. A fried egg should be placed on top of each one. Garnish with more spring onions.

Chapter 2: Traditional Asian Stir Fry Lunch Recipes In this chapter, you will read about the ten traditional Asian stir fry lunch recipes made with Wok's help. So, let's get started.

2.1 Traditional Asian Stir Fry Chicken Mango It is a Thai dish. This tasty mango chicken stir fry is cooked in one wok and includes a variety of colorful vegetables. This quick stir fry is high in protein and ideal for meal prep. For a complete meal, serve with quinoa, brown rice, or cauliflower rice. This vibrant dish goes well with stir-fried beef or shrimp with veggies. If fresh mangos are not available, tinned mango may be used. Time taken: 55 minutes Servings: 4 Ingredients: One pound chicken breast, skinless and boneless A quarter teaspoon of salt A quarter teaspoon of white pepper One teaspoon fresh ginger, coarsely chopped. One egg white (tiny) Wine, two teaspoons One teaspoon garlic, minced Ketchup (four tablespoons) One tablespoon red pepper sauce (spicy) Sugar (two tablespoons) A tablespoon of soy sauce A single mango One green bell pepper, tiny Two tablespoon flour (all-purpose) Cornstarch (2 tbsp.) Two teaspoons oil Instructions: 1. Clean and slice chicken. Mix spices together for the marinating purpose. 2. Pour the mixture over the chicken. Cover and chill for fifty minutes. 3. Combine all the ingredients except mango slices in a small bowl. Set it

aside. 4. Peel and cut the mango. Boil the mango slices in water for ten minutes. Drain it. 5. Chop all the vegetables. 6. Combine the flour and cornstarch in a small bowl. Set aside after tossing with the marinated chicken to coat. 7. Heat oil in a wok. Stir fry the chicken chunks in it. 8. Add the chicken chunks and the vegetable oil. Cook it for a while. 9. Add the mango after 1 minute of cooking. 10. Cook and stir for approximately two or three minutes. 11. Serve it.

2.2 Traditional Asian Mongolian Chicken Mongolian chicken is a Chinese-American cuisine popular in restaurants. It is made out of chicken slices that are stir-fried with veggies in a flavorful brown sauce. It is a family favorite. Mongolian chicken is cornstarch-coated chicken that is cooked in oil. After that, it is tossed in a fantastic hoisin-based sauce that is gingery, spicy, garlicky, and sweet. It has a beautiful scent and flavor thanks to the red chili, ginger, and garlic. It is served with rice or with anything as per your taste. Time taken: 1 hour 55 minutes Servings: 5 Ingredients: 1 pound chicken breasts or thighs, thinly sliced One tablespoon cornstarch (for sprinkling) Five teaspoons of cooking oil One tablespoon minced fresh garlic Two teaspoons minced fresh ginger. Two bunches of green onions, chopped For the Sauce: A third of a cup of hoisin sauce Two teaspoons of sesame seed oil A quarter teaspoon of black pepper Half cup of soy sauce Half cup of water tablespoons of cornstarch Half cup sugar

Instructions: 1. Whisk together the sauce ingredients until the cornstarch and brown sugar are dissolved. Set it aside. 2. Marinate the chicken with the above mixture. 3. Heat oil in a wok. Place chicken in it. 4. Cook for one minute or until the chicken is cooked through. 5. Add all other remaining ingredients. Let it simmer for a while. 6. Serve with steamed rice or egg noodles.

2. 3 Traditional Asian Stir Fry Left Over Chicken This chicken stir fry dish is a fast and nutritious lunch for two, but if you have more chicken leftover from your roast, then you can simply double the recipe to create a delicious family supper for four. If you do not have any leftover roast chicken, what should you do? Then just grill a chicken breast till it is completely done. When it is cold enough to handle, shred it with a fork. Apart from the chicken, the rest of the components should be readily available. Only a couple of eggs, basmati rice, and a few seasonings are required to make this meal even more flavorful. Time taken: 35 minutes Servings: 2 Ingredients: 125g bean sprouts Two bok choy One small green capsicum, sliced One red capsicum, sliced Two tiny red chilies, chopped One tablespoon grated ginger Four shallots, peeled and sliced A quarter cup of oyster sauce Two tablespoons lime juice 1/2 gallon of chicken stock Rice (to serve) One tablespoon of brown sugar One tablespoon of vegetable oil

Instructions: 1. Heat oil in a wok. 2. Add all the vegetables and spices in it and let it cook for five to ten minutes.

3. Add ginger and garlic in it and let it simmer for two minutes. 4. Add stock, oyster sauce, lime juice, sugar, and lime leaves in it. Bring the water to a boil. 5. Add the chicken in it—Cook for 2 minutes, or until well heated. 6. Rice should be spooned into bowls. Add chicken stir-fry and bean sprouts on top. Serve right away.

2.4 Traditional Asian Stir Fry Chengdu Chicken Sichuan cuisine is recognized for its robust and spicy tastes. This chicken stir-fry is a milder version of General Tso's chicken, a traditional Chinese meal made with cubed chicken, Sichuan peppercorns, and a handful of dried chili peppers in a hot sauce. Chengdu Chicken is a Szechuan dish named after Chengdu, the capital of the province of Szechuan. Fermented soybeans and crushed chilies are used to make hot bean paste. In this recipe, you have to marinate the chicken in rice wine and cornstarch overnight. It helps to thicken the sauce, and gives the chicken a slippery, twice-cooked character characteristic of excellent Chinese wok cooking. Before you start cooking, make sure you have all of your ingredients ready. Time taken: 12 hours 35 minutes Servings: 4 Ingredients: For the Chicken: 1 pound chicken thighs, cut into smaller pieces One egg A quarter cup of cornstarch Salt and pepper as per your taste Oil For the Sauce: A quarter cup of sweet pickles Three tablespoons of vinegar Three teaspoons of sugar Two tablespoons of soy sauce Two teaspoons of rice wine Two tablespoons bean paste (hot) Cornstarch, one teaspoon One scallion, chopped

Two garlic cloves, minced One tiny chili pepper, chopped Instructions: 1. In a medium mixing dish, combine the chicken, egg, cornstarch, salt, and one tablespoon water. Refrigerate for 30 minutes after covering. 2. In a big wok, heat the oil over high heat. 3. Add chicken pieces to the oil in two batches, a few at a time, and toss gently to keep the pieces separate while cooking until the coating is firm but not browned, approximately 45 seconds. 4. Transfer the chicken to a strainer to drain using a broad wire-mesh skimmer. Remove any fried chicken or batter that has remained in the oil. 5. Return the chicken to the skillet and deep-fry it for another 2 minutes, or until golden brown and crispy. 6. Combine all ingredients of the sauce. Mix it thoroughly. 7. Return the wok with the oil to a high heat setting. Stir in the scallion, garlic, and chile for approximately 15 seconds. 8. Return the chicken to the pan and stir in the pickle mixture—Stir-fry for a total of 20 seconds. Stir in the cornstarch mixture for approximately 10 seconds or until the sauce thickens. 9. Serve the chicken.

2.5 Traditional Asian Stir Fry Chicken and Asparagus Are you looking for a way to use up the chicken and asparagus in your refrigerator? Make a great dish out of whatever you have on hand. This dish for chicken with asparagus is great for lunch or supper. Chicken is a full protein source, while asparagus provides several health advantages, including antioxidants, fiber, and vitamins A, C, E, and K. Time taken: 40 minutes Servings: 4 Ingredients: • • • • • • • • • • • •

3 ½ cups broth Three teaspoons of fish sauce ½ teaspoon of sugar Salt and pepper as per your taste One tablespoon of vegetable oil Six shallots (chopped) Two garlic cloves (diced) 9 ounces of crab meat (washed and drained) Two tablespoons of cornstarch One egg (whisked) 20 oz. asparagus One teaspoon coriander

Instructions: 1. Add broth, one tablespoon fish sauce, butter, and spices in a wok. Place it over medium flame. Let it simmer for 10 minutes. 2. Add the water to it and continue to cook. 3. In another wok, heat the oil and include the chopped ingredients. Stir continuously until it turns fragrant. 4. Toss in the meat, fish sauce, and spices it. 5. Stir fry for around 1 minute over high heat, then set aside.

6. Toss the soup in it and get it to a boil. 7. Stir in the cornstarch mixture until it thickens and becomes transparent. 8. Add the egg to the soup when it is already boiling and mix gently for around 1 minute. 9. Serve it with coriander.

2.6 Traditional Asian Stir Fry Cashew Chicken Cashew chicken is a Chinese-American meal that mixes chicken with cashews and either a light brown garlic sauce or a thick sauce prepared from chicken stock, soy sauce, and oyster sauce, depending on the variant. This spicy chicken stir fry with cashews is a fantastic flavor combination. You will appreciate how saucy this is and how you can customize it to your liking by adding your favorite veggies. For a handmade takeaway experience, serve with Hot and Sour Soup or Chinese Corn Soup. Time taken: 55 minutes Servings: 4 Ingredients: 1 1/2 pounds chicken, boneless Cornstarch, one tablespoon Salt and pepper as per your taste Two teaspoons vegetable oil Six garlic cloves, minced Eight scallions, sliced Two tbsp. rice wine vinegar One-third of a cup of hoisin sauce 4 oz. raw cashews roasted Serve with white rice (optional) Instructions: 1. Toss chicken with cornstarch and spices in a medium bowl until it is well coated. 2. Heat oil in a wok over medium flame. 3. Cook chicken in it until half of the chicken is browned or for approximately 3 minutes. Set it aside. 4. Add the remaining oil, chicken, garlic, and white sections of scallions to the skillet. Cook for 3 minutes until chicken is browned. 5. Return the initial batch of chicken to the skillet. Cook, constantly

stirring, until the vinegar has evaporated, approximately 30 seconds. 6. Toss in the hoisin sauce and 1/4 cup water. Let it heat until the chicken is cooked. Remove the pan from the heat. 7. Add the scallion greens and cashews and mix well. 8. Serve immediately over white rice.

2.7 Traditional Asian Steamed Rice Rolls Steamed rice buns, also known as Chee Cheong Fun, have become a mainstay in Malaysian cuisine. The meal is usually served in local hawker establishments simply with veggies and tofu packed with fish paste. However, these steamed rice rolls may also be dressed up with a variety of toppings. This recipe will teach you how to make steamed rice rolls from scratch. Time taken: 40 minutes Servings: 4 Ingredients: For Filling: ½ lb. ground pork ½ teaspoon chicken stock powder ½ teaspoon salt ½ teaspoon granulated sugar ¼ teaspoon black pepper Two tablespoons vegetable oil Three cloves garlic One small onion ½ cup dried mushroom For Batter: Two cups rice flour 1 cup potato starch ½ cup tapioca starch One teaspoon sea salt Three tablespoons vegetable oil 5 cups water For Serving: Bean sprouts Scallion oil

Fish sauce Instructions: 1. Take the pork and drizzle seasoning over it. Let it marinate for 15 minutes. 2. Heat the vegetable oil in a wok over moderate heat. Add chopped and minced vegetables to it. 3. Cook until the mixture is fragrant. 4. Toss in the cooked pork and the mushrooms. 5. Using a wooden spoon, split up the ground pork pieces. 6. Continue to cook until the pork is fully finished. 7. Combine all of its ingredients in a moderate-sized mixing bowl and whisk until smooth. 8. Take a nonstick skillet, place it overheat, and cover it with a lid for 3 minutes. 9. Make a thin crepe in it. 10. Wrap crepe with a small portion of the pork mixture on top. 11. Repeat the above step until pork is not finished. 12. Serve the rice rolls.

2.8 Traditional Asian Garlic Chicken Garlic ginger chicken is a tasty and easy-to-make chicken dish. Garlic Chicken is a delectable dairy-free supper meal that is both simple and polished enough for special occasions. The thighs are coated in coconut oil, ginger, and garlic before being roasted till soft, juicy, and delectable. It is a family favorite sugar-free dish. Serve these thighs with our creamy cucumber salad for a complete feast. Time taken: 65 minutes Servings: 4 Ingredients: Four chicken breasts, skinless and boneless 100g butter, softened Two garlic cloves, plump A handful of chopped fresh herbs Lemon zest Salt and pepper as per your taste

Instructions: 1. 2. 3. 4. 5. 6.

Preheat the oven to 190 degrees. Grease an oven-safe plate lightly. Chop the garlic and mix it with butter. Combine the herbs, lemon juice, and a sprinkle of salt in a mixing bowl. Mix thoroughly. With a sharp knife, slash each breast three times diagonally. Garlic butter should be used to fill the cuts—place in the baking dish. Bake it for 20 minutes or until done. The chicken should be completely white, with no pink flesh visible. Serve with lemon quarters on the side.

Note: This garlic chicken can also be made in a wok.

2.9 Traditional Asian Stir Fry Moo Goo Gai Pan Moo Goo Gai Pan is a Chinese dish. It generally consists of chicken and vegetables of your liking. All of these ingredients are sautéed and mixed in a light white sauce. This dish has very little spice. Just the right sweet and salty Moo Goo Gai Pan special sauce to complement this dish's taste. It is garnished with green onions or sesame seeds and served with veggies and poultry. If you are in the mood for Chinese cuisine, avoid the takeout and cook this Moo Goo Gai Pan dish. You will not be disappointed, and your family will enjoy every meal. Time taken: 25 minutes Servings: 2 Ingredients: Two tbsp. oil 1 pound cubed chicken thighs Seasonings (salt and pepper) Three big chopped carrots 8 oz. sliced mushrooms Water chestnuts, 8 oz. 1 cup peas A quarter cup of chicken broth A couple of tablespoons of soy sauce One teaspoon of brown sugar Two garlic cloves, minced 1 tsp. hoisin sauce One tbsp. corn starch One tbsp. of water Instructions: 1. 2.

Heat the oil in a wok over medium-high heat. Season the chicken with salt and pepper and cook it in a wok until

3. 4. 5. 6. 7.

cooked through and no longer pink. Remove from the pan and place on a platter. Add a tablespoon of oil and all other remaining vegetables. Cook it thoroughly. For the sauce: Combine the broth, soy sauce, sugar, garlic, hoisin, and oil in a small mixing dish. In a separate small dish, combine the cornstarch and water and mix into the sauce. Return the chicken to the pan and pour the sauce over it, allowing it to simmer until it thickens. Serve it with any garnishing.

2.10 Traditional Asian Stir Fry Kang Pao Chicken This is a typical Szechuan meal prepared with chicken pieces stir-fried with peanuts, fiery chili peppers, and vegetables such as scallion, green peppers, and bean sprouts. These are served with a sauce made with orange juice, ginger, garlic, chicken stock, sugar, and more peanuts. Kung Pao chicken is another popular dish in Westernized Chinese cooking. Everyone enjoys Kung pao chicken for a variety of reasons. There are a lot of tastes going on here: acidic, sweet, salty, and spicy. Getting the exact quantity of each ingredient in the perfect place to create that great taste combination is art. It is really a quite simple meal to prepare at home. Time taken: 45 minutes Servings: 4 Ingredients: Peanuts, roasted Three tbsp. olive oil Three garlic cloves, sliced Two thin ginger slices, minced Two sliced dried red chilies 1/2 teaspoon powdered Sichuan peppercorns Six scallions (white sections only) For the Marinate: 350g chicken, boneless One teaspoon oil One tbsp. corn starch One teaspoon wine Salt and pepper as per your taste For the Sauce: One tablespoon soy sauce Half teaspoon soy sauce (dark) One tablespoon vinegar

One teaspoon icing sugar A third of a cup of water One tbsp. corn starch

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Mix the ingredients mention in the marinate part. Pour the mixture over chicken. Let it marinate for one to two hours. While the chicken is marinating, you can make a sauce by mixing all the ingredients mentioned above. Place it aside. In a wok, heat two tablespoons of oil over moderate flame. Remove the chicken from the pan and place it in a basin to cool. Reduce to low heat and add oil in it. Add all remaining ingredients in it. Let it stir fry for a minute or two or until the mixture is aromatic. Place the chicken in the wok and cook it over a high flame. Stir in your prepared sauce with your finger after a minute of stirfrying. Serve it with roasted peanuts.

Chapter 3: Traditional Asian Stir Fry Dinner Recipes In this chapter, you will learn to make delicious traditional Asian dinner recipes. Let’s get started.

3.1 Traditional Asian Stir Fry Shanghai Noodles with Chicken Shanghai-style noodles are used in this stir-fried chicken dish. These are wide noodles that are offered fresh at Asian marketplaces in plastic bags. If you cannot get Shanghai noodles, you may substitute Japanese Udon noodles or thick Italian pasta like linguini in their stead. While this meal is often served as an aside, it is filling enough to serve as a fast meal. Seasonings may be changed to suit your preferences. Time taken: 50 minutes Servings: 4 Ingredients: 1 pound of yellow noodles One skinless chicken breast 1/2 Chinese cabbage 100g spring onion Five garlic cloves For marinade: Half cup black soy sauce One teaspoon soy sauce One teaspoon oyster sauce One finely chopped ginger root One tablespoon of sugar One teaspoon sesame seed oil A quarter teaspoon of white pepper

Instructions: 1. Season the chicken first.

2. Marinate it for some time. 3. Place a wok with oil in it over moderate flame. Cook the chicken in it until it turns brown. Remove it from wok. 4. Pour a little more vegetable oil to the same wok and cook the minced garlic and onion for 3 minutes. 5. Stir in the Chinese cabbage until it is well combined. 6. Place the chicken and sauce to the wok. 7. Toss in the noodles. Mix them. 8. Serve it.

3.2 Traditional Asian Stir Fry Chicken Curry Even the most fundamental recipes for Indian chicken curry may differ from location to area. They do, however, share a sauce prepared with onions, garlic, tomato, and traditional Indian spices. Creamy, thickening ingredients, such as yogurt, coconut milk, or cream, are used in several recipes. On the other hand, this recipe does not include a thickener; instead, the thickness is achieved by crushing the cooked onions into a paste and blending the tomatoes with the garlic and ginger pastes. The water tacked onto the end helps to balance the texture of the sauce. This simple chicken curry is also one of the most delicious, but please use it as a starting point and add any ingredients you wish. It may be made with chicken, white or dark meat, as long as the skin is removed. Time taken: 2 hours Servings: 4 Ingredients: Ghee Onion Coriander Garlic Clean ginger Salt as per your taste Boneless chicken thighs without skin Citrus zest Finely sliced tomatoes Curry Powder Coconut milk

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Firstly, place a wok with oil over medium flame. Add the sliced onion, chopped garlic, and smashed ginger to the oil. Stir for 10 minutes until the onions become very tender. Include curry powder, salt, and chili powder. Mix and cook it all for some time until it becomes aromatic. Boost the flame to normal, and add the coconut milk and tomatoes in it. Cook it for some time. Mix the sliced pieces of chicken into the gravy. Cover and cook for 25 minutes. Just before eating, sprinkle the lemon zest for garnishing.

3.3 Traditional Asian Stir Fry Ahi Poke If you are unfamiliar with poke, Hawaiian cuisine is generally cooked with raw fish and served as an appetizer or main meal. Poke is a Japanese word that means "part," "slice," or "chop." Seafood ahi tuna, sweet onions, soy sauce, sesame oil, sliced mixed nuts, and scallions are used in this classic Hawaiian ahi poke bowl dish. It may be cooked in a variety of ways, but I have always liked simpler variations without mayonnaise, such as this one. Yellowfin tuna is mixed with soy sauce and sesame oil and mixed with raw onion, green scallions, and sliced macadamia nuts in a traditional poke. Time taken: 20 minutes Servings: 4

Ingredients: ½ pound Tuna, sliced Two tablespoons Onion, thinly chopped ½ cup of sliced Scallions One tablespoon of Soy sauce Half of the tablespoon of Sesame oil Half of the tablespoon of sour cream One tiny avocado ½ Medium-sized Cucumber 2 cup of brown rice cooked Diced nuts, as per your liking

Instructions:

1. Combine the tuna with spices, tomatoes, scallions, soy sauce, and sesame oil in a medium dish. 2. While you prepare the bowls, gently rub tuna and the above-mentioned ingredients and put them aside. 3. Cook tuna as per your liking in a wok. Put it in the bowl. 4. Assemble all the ingredients in each bowl and serve it with sauce as per your liking.

3.4 Traditional Asian Stir Fry Com Chay It is a basic and natural cuisine that is delicious and appealing. Steamed rice is cut into flat circular shapes to make Cm Chay. Slices of steamed rice are fried in a hot oil pan till they become golden and crunchy after drying. Beef, pig's heart or kidney, certain vegetables including mushroom, tomato, carrot, and spices like pepper, red chili, onion, and salt are served with the primary element, steamed rice. Thinly sliced beef and pig's heart or kidney are marinated with seasonings and combined with veggies. The mixture is then cooked until aromatic before being placed in a Cm Chay dish. The preparation of this snack is not difficult. When fried, however, a good 'Com Chay cha bong' should have a yellow cover. Furthermore, the pairing of rice with additional components such as pig floss, shrimp, and so on would enhance the dish's appeal. Previously, during the major meals, just 'Com Chay' was served with other principal dishes. Nowadays, Com Chay cha bong has more varieties, such as Com Chay Kho Que, etc. However, Com Chay cha bong remains the most popular meal. This snack's preparation is not difficult in terms of "technically," but it does benefit from additional ingredients such as fish sauce. Time taken: 40 minutes Servings: 4

Ingredients: 250g of glutinous rice 250g of ordinary rice 100g Ruoc (Cha bong) made from shredded pork Cooking oil Scallion Spices (chili powder, Fish sauce, salt, and pepper)

Instructions: 1. Soak the glutinous rice for 1-2 hours then, combine it with regular rice and wash. Place in the rice cooker and cook according to the package directions. 2. Place the cooked rice in a tray. You can use a wet ladle or a clean cup to press the rice into an even layer on the plate. It should be between 0.3 and 0.4 cm high. 3. Add fish sauce and water in a ratio of 1:1. Stir in one tablespoon of chili powder after completely dissolving the water. Your sauce is ready. 4. In a wok, heat some oil. Add the scallions. Cook it until it turns brown. 5. Split the rice into medium-sized portions until it has been dehydrated. 6. Add oil in a wok and place it over medium heat. 7. Pour the dried rice in and fried it. 8. Place all the prepared items in a plate.

3.5 Traditional Asian Stir Fry Spicy Beef Noodles Noodles are a Chinese dish that has been created and consumed for over four thousand years. Noodles are a nutritious cuisine that is easy to prepare, consume and is high in nutrients. It may be both traditional and quick food. Noodles are prepared by grinding grain or bean flour with water into a dough, then cutting or pressing, rubbing, tugging, kneading, and other methods to form strips, and lastly, cooking, frying, and braising. There are several designs and variations to choose from. Almost all tasty noodles are light and sticky, which intensifies the taste of the pasta. Now, I am sharing a spicy beef noodle recipe with you. The process is straightforward; just follow the procedures, and even amateurs will regulate the fiery and hot beef noodles. Now is the time to learn how to build a bowl for your family. Time taken: 40 minutes Servings: 4 Ingredients: 1 lb. ham hocks Six stalks of lemongrass (sliced thin) Two tablespoons Nuo Cham One teaspoon sugar Salt and pepper as per your taste 4 ounces boneless sirloin 4 ounces boneless pork loin 16 ounces rice noodles (cooked) 1 cup bean sprouts Four sprigs of basil (chopped) Four sprigs of mint (chopped) Four sprigs cilantro Four teaspoons hot chili sauce (or as per your taste)

One lime (cut into quarters)

Instructions: 1. Add sugar, ham hocks, and lemongrass in a wok and brought it to a boil over a medium flame. 2. Using a strainer, drain the soup, reserving the ham hocks if needed. 3. Add the Nuo Cham, broth, sugar, salt, and pepper in a wok. Place it over medium flame. Let it cook. 4. Add sirloin and pork loins in it and simmer for 10-15 minutes. Cut the meat. It should be thinly sliced and cut into tiny sections. 5. Add other remaining ingredients to it and cook for 2 minutes. 6. Put a portion of noodles in a serving dish. 7. Cover it with bean sprouts, pork, beef, and ham hock and ladle the broth over.

3.6 Traditional Asian Stir Fry Meatballs Meatballs in a delectable stir fry sauce are a terrific way to get all of the meat and vegetable goodness of a stir fry. Some stir fry combos need a delicate, light-flavored sauce, but others benefit from the bold tastes of chilies, garlic, and vinegar. Do not be frightened to try new things. Also, do not pour in the whole sauce at once. Add a little amount at a time, matching the sauce to the amount of food being cooked. The idea is to gently cover every food item with the sauce, leaving just enough to pour over rice if it is being presented. Do not overdo the sauce on the stir fry. Time taken: 45 minutes Servings: 3

Ingredients: For Meatballs:

300g pork mince One tablespoon of fish sauce Two teaspoons of white sugar 1/3 cup finely chopped onions One clove garlic, minced Pinch of white pepper and salt One tablespoon of lemongrass paste Cooking oil Three tablespoons of white sugar Three tablespoons of fish sauce Two tablespoons of rice wine vinegar Two tablespoons of lime juice 1/3 cup (85 ml) water One bird's eye chili (chopped) Three cloves garlic, finely chopped For Serving: 100g noodles, dried

Big handful beansprouts Few lettuce leaves Julienned carrot and white radish A handful of coriander

Instructions: 1. To make the sauce, combine all of the ingredients in a processing bowl. Mix it well. 2. Pour boiling water over the noodles and soak according to the box instructions. Drain the water and put it aside. 3. Combine all ingredients for making meatballs except oil in a mixing bowl. 4. Mix it well and make patties from it. 5. In a wok, heat the oil over a moderate-high flame. 6. Cook the patties for 3 minutes or until it turns golden. 7. Take a plate or any other bowl, place noodles with fried meatballs. Garnish it with sauce. 8. Also, add a handful of beansprouts to the top, then wedge in broccoli, carrots, and radish.

3.7 Traditional Asian Stir Fry Chicken Lemon Everyone needs a quick supper. It is acidic, sticky, and sweet lemon sauce with simple and crispy chicken. The vibrant citrus taste goes well with a variety of cuisines, including savory main courses. This Chinese lemon chicken dish takes about 20 minutes to prepare and is much superior to takeout. When you need a fast and nutritious meal, you can stir fry this simple chicken lemon. The vibrant citrus taste goes well with a variety of cuisines, including savory main courses. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • •

Four chicken breasts that are skinned One tablespoon of lemon zest One tablespoon of honey 1 cup oil Two cloves of garlic, minced One teaspoon of oregano crushed Fresh, green salad and potatoes to eat

Instructions: 1. 2. 3. 4. 5.

Take a wok and put some oil in it. Add all the available ingredients in a wok and heat it for 1 min. Add chicken to it. Stir fry the chicken for 30-40 minutes on low heat. Allow the chicken to rest for 5 minutes before adding a green salad and fresh potatoes. 6. Serve it.

3.8 Traditional Asian Stir Fry Chittenad Trout I will tell you how to create a spicy Fish Fry that is both simple and delicious. The real flavor of this dish comes from the freshly ground unique masala used for marinating. This is also a delectable meal to prepare for special occasions. This delicious fish fry was accompanied by steamed rice, which we really loved. Time taken: 2 hours Servings: 2 Ingredients: • • • • • • • • • • • •

Fish 400g Powder with turmeric-1 tablespoon Salt as per preference Lemon juice one tablespoon Three onions 2 Garlic cloves Two tablespoons of ginger Two teaspoons of Cumin seeds Two teaspoons of rice flour Oil as per your need One tablespoon of red chili powder Coriander powder -1 tablespoon

Instructions: 1. Carve the fish into bits and wash them with water. 2. Marinate fish bits with some turmeric powder, salt, and one lemon juice. Set it aside. 3. Take a blender jar.

4. Add the cumin seeds, garlic, ginger, and onion to it. Blend to make a paste. 5. To create a dense paste, move the masala paste to a pan. 6. Add the red chili powder, coriander powder, and rice flour, salt, and add two tablespoons of oil. 7. Remove parts of fish now and cover the masala with even paste on the fish. 8. Let the fish marinate for 1 hour. 9. Heat oil in a wok. 10. When the oil is hot enough, add the fish one by one and fry until they are cooked on one side and then turn to the next hand. 11. Switch the fish to a clean cloth until finished to extract excess fat. 12. Serve it mildly with a cup of freshly boiled rice.

3.9 Traditional Asian Stir Fry Red Lentils Lentils are a kind of legume that may be eaten. It is a lens-shaped annual plant with lens-shaped seeds. It grows to be around 40 cm tall, and the seeds are produced in pods with two seeds in each. Red lentils are comparable to the lentils we are all familiar with. The distinction is in color, which is a deep crimson, and the more delicate taste. Iron, fiber, selenium, zinc, carbs, protein, and vitamin B1 are all abundant in red lentils. In addition, they are high in phosphorus, manganese, and folic acid. Low in fat, these lentils offer just 360 calories per 100 grams. They aid in the prevention of anemia during pregnancy. Many women require iron supplements. We recommend that you continue to take your vitamins while also included these lentils in your diet. Because they are high in starch, they aid in digestion and help to calm despite requiring a large meal. They are easier to digest than regular lentils since they do not have skin. Furthermore, patients with intestinal and stomach disorders, sluggish digestion, and excess gas will benefit greatly from their ingestion. Red lentils provide essential carbs, vitamins, proteins, and minerals to correct the nerves and brain. As a result, if you have recently had memory issues or other types of issues with your intellectual function, it is a good idea to consume this dish. Furthermore, red lentils' health advantages are beneficial to developing children, students, and adults who are under a lot of pressure and worry. Red lentils have a benefit over their counterparts in that they cook in the least period of time, making them ideal for dal curries, winter soups, and thick vegan pasta sauces.

Time taken: 1 hour Servings: 4 Ingredients: One tablespoon of oil 1 cup sliced onion 2 (delicately sliced) garlic cloves One tablespoon (coarsely diced) ginger 4 cups of water 1 cup rinsed dried red lentils One tablespoon cumin One tablespoon of coriander One tablespoon of turmeric ¼ teaspoon cardamom ¼ teaspoon of cinnamon ¼ teaspoon pepper Salt as per your liking Two tablespoons of a paste of tomato Instructions: 1. 2. 3. 4. 5. 6.

Warm the oil over a moderate flame in a medium-sized wok. Add the onion, garlic, and ginger to it. Cook and keep stirring regularly for around 6 minutes. Add water, lentils, vegetables, and salt. Keep stirring continuously. Carry the soup to a low boil, then switch the heat down to low. Cover and cook for around 20 minutes or until the lentils become very soft. 7. Add the tomato paste when well blended—Cook for many more minutes. 8. Serve it and enjoy.

3.10 Traditional Asian Stir Fry Banh Mi Banh Mi is a Vietnamese meal that consists of crusty bread rolls spread with pate, mayonnaise, suspicious-looking Asian ham, pickled veggies, green onion, coriander, a huge whack of fresh chilies, and a sprinkle of spice. It has the flavor of a hearty ham sandwich with a hint of Asian zing. It is a taste and texture experience that's gained a cult following all over the globe. Long lines form early in the morning at the most popular Banh Mi sellers, both here and in Vietnam. Time taken: 2 hours Servings: 3

Ingredients: • • • • • • • • • •

Chicken pate, six teaspoons. Green onions, four Maggi seasoning, two teaspoons. Cucumbers, two Coriander, as required Chicken, one pound Pickled carrot, as required Mayonnaise, half cup Chili, as required Bread, as required

Instructions: 1. Cut the loaf of bread from the center. 2. Spread one tablespoon pate on one side.

3. 4. 5. 6. 7.

At that point, one tablespoon of mayonnaise on top. Layer in the hams, cucumber cuts, and green onion. Stuff in a lot of carrots and coriander branches. Sprinkle with new stew. Close sandwich together and eat up.

Chapter 4: Traditional Asian Stir Fry Dessert and Snack Recipes In this chapter, you will learn to cook mouth-watering and easy-to-make traditional Asian Stir fry Dessert and Snack recipes. Let's get started.

4.1 Traditional Asian Stir Fry Crullers Crullers are known for their donut-like texture and twisted form. It is possible to make them even without yeast. We take the easy route out and leave off the yeast in this recipe. When they are cooking, the moisture in the batter will give them that light, fluffy texture. Do not worry if you do not have a deep fryer; you can accomplish the same result with a conventional frying pan. Cakey, delectable crullers dipped in a sweet frosting are extremely addictive and will vanish in a flash. Bring them to a party or event with caution. Time taken: 1 hour 25 minutes Servings: 6

Ingredients: • • • • • •

One quarter of the water Four tablespoons of butter One tablespoon of sugar A half teaspoon of salt 1 cup flour Four eggs For Glaze:

• •

2 cup of sugar A quarter cup of milk

Instructions: 1. 2. 3. 4. 5.

Combine the flour, baking powder, and salt. Boil water mixed with butter, sugar, and salt over medium-high heat. Remove the pan from the heat and mix the flour mixture in it. Return the pan to heat and cook for 3 minutes. Remove it from heat. Add 3 of the eggs to the mixture.

6. Mix it until the dough is soft and glossy and the eggs are well mixed in. 7. Add another egg and blend until fully mixed if the dough is already stuck to the beaters. 8. Using parchment paper, line a sheet pan. Place it in the shape you like. 9. Put it in the refrigerator. 10. Make a glaze with powdered sugar and milk. 11. Heat the oil in a wok for frying. 12. Gently raise the dough circles from the sheet pan and put them into the hot oil. 13. Fry until they turn brown. 14. Dip in the prepared glaze for 3 minutes or more. 15. Let them cool, and they ready to eat.

4.2 Traditional Asian Sweet Red Beans Soup Sweet Red Bean Soup is one of the most frequent dishes seen in Asia. It is also available at a lot of Asian eateries. This dessert soup is a popular treat among many people since it is sweet and tasty. Sweet Red Bean Soup is a soup made with red beans, sago, and a few ingredients in its most basic form. Adzuki beans are softened by soaking them in water for a few hours. They are then cooked down even further to make them even softer. Then, the addition of sago adds a chewy texture to the mix, making the soup even more delectable. The soup may be served hot or cold, and the flavor will vary based on whatever option you pick. It is quite easy to prepare and makes a wonderful dessert for any occasion.

Time taken: 9 hours Servings: 16

Ingredients: • • • • • • • • • • •

One finely diced red onion Three cloves of garlic (minced) One bell pepper (diced) 1 cup of quinoa (uncooked) 1 tomato (finely chopped) 1 tablespoon of cumin One teaspoon of paprika 1 cup black cooked beans ½ cup of corn Salt and pepper as per your taste One tablespoon of lime zest

• • •

Two onions (diced in ring shapes) ¼ cup of cilantro (minced) Lettuce

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Rinse and soak red beans in water. Drain the beans. Add 6 cups of cold water and beans in a wok. Let it boil for 1-2 hours. As the beans appear soft and broken down, blend using an immersion blender. Combine the sugar and orange zest in a mixing bowl. Cook it over low heat. Add the tapioca after that. Cook for another 20 minutes. Remove it from heat and serve.

4.3 Traditional Asian Stir Fry Sitaphal Sitaphal, also known as custard apple, is a nutrient-dense fruit with several health advantages. Vitamin C, Vitamin A, potassium, and magnesium are all present. Sitaphal is in season right now and should be included in your diet. People with diabetes may benefit from the use of Sitaphal. Potassium, manganese, and Vitamin C are among the minerals found in them. This fruit should be included in your diet for a healthy heart and blood vessels. It aids digestion and may help to relieve bloating. It may also be used to treat ulcers and avoid acidity. Sitaphal is high in Vitamin B complex, particularly Vitamin B6. Time taken: 3 hours and 30 minutes Servings: 4 Ingredients: • • • • •

1 cup of fresh custard apple pulp (eliminated seeds) 2 White Eggs Cream milk 400 ml, cooled 1/3 cup powdered sugar 1/3 teaspoon of Vanilla extract

Instructions: 1. 2. 3. 4. 5. 6. 7.

Take a dry and whisk the two egg whites in it until they get fuzzy. Mix all the water, butter, and extract into a small dish. Add the pulp of the custard apple to the milk mixture and blend it. Add this combination carefully into the egg whites. When thoroughly prepared, place in a freezer bowl. Freeze it for 3 hours. It is ready to eat.

4.4 Traditional Asian Stir Fry Rice Pudding Rice pudding is a dessert prepared with rice, water, or milk, spices like cinnamon, vanilla, and raisins. Desserts and meals are both served with variations. It is usually paired with a sweetener like sugar when served as a dessert. Desserts like this may be found in Asia, where rice is a staple. Some versions are prepared only with rice starch, while others contain eggs, resulting in a custard-like consistency. Time taken: 1 hour and 30 minutes Servings: 2

Ingredients: • • • • • • • • • •

Half cup of rice 3 cups of full-fat milk 1 cup of coconut milk Half cup of sugar Half teaspoon of green cardamom One tablespoon oil One spoonful of cashews (chopped) One spoonful of pistachios (chopped) One tablespoon of almonds (chopped) One teaspoon of saffron

Instructions: 1. 2. 3. 4. 5.

Gather all of your ingredients. Soak the rice that you are using for 30 minutes. Add the milk, coconut milk, and the rice into a wok and boil it. Reduce the heat and insert the sugar and cardamom. Cook until the rice is smooth.

6. 7. 8. 9.

Stir regularly. If it is becoming too hot, add some more sugar. Let it cool off. Serve it.

4.5 Traditional Asian Stir Fry Sweet Corn Pudding Sweet Corn Pudding is a traditional comfort meal that has been passed down through generations. You will have a sweet, custard-like dessert with only a few basic ingredients that go well with BBQ, pork chops, turkey, broccoli salad, and more. It is a simple sweet treat that adds a touch of sweetness to your dinner. It is a little crunchy on the surface, but on the inside, it is light and fluffy. It is also so creamy and incredibly irresistible that even the pickiest diners would not be able to resist it. Time taken: 1 hour Servings: 6 Ingredients: For the soup: • • • •

Four ears of corn ½ cup of glutinous rice 6 cups water Five tablespoons of sugar For the coconut milk sauce:

• • • •

1 ½ cans of coconut milk 2-3 tablespoons of sugar Salt as per your need Half teaspoon of cornstarch dissolved in 2 teaspoons

Instructions: 1. Preparing the sweet broth. 2. Remove the husk and silk from your corn and vigorously wash the cobs.

3. Break the corn kernels from the cob with a knife. 4. Put the corn cobs and 6 cups of water in a big wok and cook for around an hour. 5. It is ready to serve.

4.6 Traditional Asian Stir Fry Sweet Potatoes Vitamin C and potassium are all abundant in sweet potatoes. They also include a good amount of other vitamins and minerals. Sweet potatoes are probably better for you than normal potatoes. They have a lower GI, higher fiber, and high beta carotene levels. Sweet potatoes may provide a number of health advantages, including better blood sugar control and less oxidative damage. You can easily include sweet potato in your daily diet routine. They go well with various flavors and may be used in salty, sweet, and spicy recipes because of their inherent sweetness. Time taken: 1 hour Servings: 5

Ingredients: • • • • •

Two cans of sweet potatoes ¼ cup maple syrup ¼ cup sugar ¼ cup brown sugar ¼ teaspoon of cinnamon powder

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Place the sweet potatoes in a wok. Filled it with water. Let it boil for 30 minutes. Drain and let it cool slightly before peeling. Preheat the oven. Mix butter, syrup, brown sugar, and cinnamon to a boil in a wok. Pour the sauce over the potatoes. Bake for 30-40 minutes. Serve it.

4.7 Traditional Asian Stir Fry Cola Chicken Wings Coca-Cola chicken is a classic local meal that Nigella Lawson has popularized lately. You will need regular Coca-Cola, not diet, since the sugar aids in the creation of the sticky glaze. We used chicken wings, which are affordable to purchase and delicious to snack on while watching TV or at a party. They are delicious hot or cold, and they are perfect with a side salad or crudités and a dip. You may also make the sauce spicy by adding a little chopped fresh ginger and a few spring onions. Time taken: 40 minutes Servings: 5 Ingredients: • • • • • • • • • •

2-pound wings of chicken Two tbsp. olive oil Three ginger slices One can of cola One tablespoon wine Two teaspoons soy sauce (dark) Four teaspoons soy sauce (mild) 1 tbsp. dried orange peel One cinnamon stick, tiny Salt and pepper as per your taste

Instructions: 1. Chicken wings should be washed and cleaned. Cut the wings at the joint and use a paper towel to wipe the chicken dry. 2. Warm the wok until it begins to smoke. Pour in the oil and distribute it around to coat the wok's bottom. 3. Add the ginger and the chicken wings at this point. Spread the wing pieces out in a thin layer and gently brown them on each side for a few minutes. The wok should be heated to a high temperature.

4. Add the cola, wine, dark soy sauce, light soy sauce, orange peel, and cinnamon stick. Bring to a boil, then reduce to a low heat setting and cover. 5. Allow for 15 minutes of simmering time or until the sauce is practically dry. Stir in the wings and season to taste with salt. 6. Increase the heat to high and swiftly whisk the wings until the sauce is evenly distributed. Serve it up.

4.8 Traditional Asian Stir Fry Cucumber The majority of people associate cucumbers with raw dishes such as salads and pickles. Cucumbers, on the other hand, are an excellent stir-fry addition. After a spin in a searing hot wok, they turn juicy and tender, with a silky smooth texture. Their freshness makes them the ideal counterpoint to spicy and robust tastes, whether they are in the same dish or in a different one on your family dinner. This stir-fried cucumber side dish comes together quickly and easily. It is known as oi bokkeum in Korea. Cucumber is oi, and bokkeum is Korean for stir-fried. Cucumbers are prepared in a variety of ways. For Korean side dishes, some are cooked raw, salted, and/or spiced gently. Time taken: 40 minutes Servings: 3 Ingredients: • • • • • • •

Three cucumbers, peeled and cut into pieces. A third of a cup of canola oil Two tablespoons fresh ginger, minced One teaspoon minced garlic 1/4 cup green onion, minced Two cups pork Sauce of any type

Instructions: 1. 2. 3. 4. 5.

Preheat a wok or a large skillet over high heat. Add one tablespoon of oil to the heated wok. Add cucumbers, one tablespoon of ginger, and a few drops of soy sauce to the heated oil. Stir-fry until cucumbers are soft and crunchy (about 3 minutes). Place on a serving plate and keep heated.

6.

In a wok, pour the remaining two tablespoons of oil.

7.

When the oil is heated, add all the remaining ingredients and stir until everything is cooked through. Serve over steaming rice.

8.

4.9 Traditional Asian Veg Chili Momos Momos are wheat dumplings stuffed with a savory filling. Vegetables, seafood, poultry, or cheese may all be included in this filling. Steamed, baked, or deep-fried are all options. Steamed momos are preferable to fried momos. This is a recipe for steaming momos. The filling in this momo dish is a mixture of vegetables. Cabbage, carrots, French beans, capsicum, and onions are preferred vegetables. Allpurpose flour is used to make the dumpling dough. However, whole wheat flour may be used to produce the dough. The delicious vegetable filling in this dish has a balanced flavor and is gently seasoned, so it goes well with any spicy or hot sauce. Making momos or dim sum requires a significant amount of time. So, when you have some free time, go ahead and create them. If you have someone to assist you, the time will be cut in half. However, it will take between 1.5 and 2 hours if you do everything yourself, depending on your working pace and the kitchen tools you have. Time taken: 2 hours Servings: 5 Ingredients: For the Dough • • •

1 cup flour One tablespoon of oil A half teaspoon of salt For the Filling:

• • • • •

One cabbage cup 1/2 cup coriander leaves 1/2 cup carrot A tablespoon of soy sauce One tbsp. ginger

•

Salt and pepper as per your taste

Instructions: 1. Combine all ingredients to make a dough in a mixing bowl. Set it aside. 2. In a saucepan, heat the oil and add the chopped ginger and garlic. Stir fry for 1 minute or until the ginger, and garlic flavors have absorbed the oil. 3. Add the cabbage, carrot, and coriander leaves, finely chopped. Cook for a few minutes, occasionally stirring, until the vegetables are tender. 4. Season with salt, pepper powder, and soy sauce. Cook for 2 minutes, stirring occasionally. 5. Take a little ball of dough the size of a lemon, sprinkle it with flour to keep it from sticking, and roll it out into a thin tiny circle. 6. Fill with the vegetarian stuff and roll into a dumpling. Simply cover both edges and firmly seat the dough. Make a money bag in the same manner. 7. Make sure you have everything you need. 8. Fill a saucepan halfway with water, arrange all of the momos in a steamer, and carefully immerse the steamer in the pot of boiling water. 9. Over medium heat, cover, and steam cook for 8 minutes. 10. Serve with a chutney made from momos.

4.10 Traditional Asian Stir Fry Sweet Vinegar Peanuts Peanuts have an essential role in Chinese cuisine. In China, it is a popular staple as well as the origin of the most frequent cooking oil. Here are two more fascinating facts about our tiny peanut: It is not really a nut, but rather a legume. Peanuts were also brought to China from the New World four centuries ago, despite the fact that they are currently grown across Asia. Peanuts are a great snack no matter where you are on the globe. Shanxi Province's typical cuisine is Chinese Vinegar Peanut. Classic side dishes with a distinct taste, an aromatic, crisp tongue of peanuts combined with a sweet and sour sauce. The peanuts are fried till crunchy and then sprinkled with a strong vinegar sauce to make vinegar peanuts. The peanuts are creamy and crunchy, and the vinegar adds many flavors and appeals to the meal. The most incredible party food is sticky, sweet vinegar peanuts. These tangy nuts are delicious hot or cold, and they just take twenty minutes to cook. Time taken: 40 minutes Servings: 5 Ingredients: • • • • • • • • •

Oil for frying 200g raw peanuts One little cucumber Three diced shallots One minced garlic clove One red pepper Three tablespoons black vinegar 1 tsp. sesame oil One tbsp. sugar

Instructions:

1. Cut the cucumber into tiny cubes after peeling it. 2. Soak the raw peanuts in warm water for 20 minutes or until the red peel comes off easily. 3. Fry the peanuts in heated oil until they are golden brown, then drain. 4. In a container, combine the peanuts, shallots, garlic, and cucumber. 5. Stir in all other remaining ingredients in it. 6. Allow it to sit for 10 minutes before serving.

Chapter 5: Traditional Asian Wok Recipes Even if you are not preparing any of the classic Asian cuisines for which the wok is famous, there are a plethora of other applications for it. While most woks are merely single pans that need to be powered by a burner or gas, other woks may be driven by electricity. The pan gained popularity in Asia and has now spread throughout the globe, with people using it to prepare Asian cuisine. The issue is that many wok pans go unused in non-Asian households that only prepare Asian foods on occasion. The pan is left on the counter until there is a demand for Asian cuisine. Food, or more particularly, the many traditions of Asian cuisine and cookery, is another well-known component of Asian culture. Many distinctive forms of food arise from our different ethnic cultures, reflecting the great range of histories and experiences within our community. We see a remarkable transition of Asian ethnic food as it merges traditional and contemporary features into a truly Asian product as the modern Asian community continues to expand and progress. In this chapter, you will read traditional Asian Wok recipes. Let’s get started.

5.1 Traditional Asian Wok Cao Lao Simply said, this "culinary gem" is a noodle dish with vegetables and pork served with sauces. The delicate flavor of each component and the flavorful combination are what distinguish this Hoi a classic meal. First, the noodle used in this meal must be a particular variety found exclusively in Hoi An. The golden tint and soft yet chewy texture are its distinguishing features. This noodle is created entirely of water from the Ba Le well, a historic well in Hoi An. People often add the ash from Cu Lao Cham to enhance the taste. In reality, only Hoi families who have been noodle makers for generations know how to produce this real noodle. The toppings are another significant component of this unique noodle. Barbecued pork, cracklings, and fresh veggies make up this dish. This street meal is delicious because of the softness of the noodle and the crispiness of the toppings. This delectable meal is ready to serve with only a little special sauce. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • • • • • • •

Pork belly, 500 g Two tablespoons soy sauce One teaspoon of sugar One tablespoon honey Salt and pepper as per your taste One teaspoon powdered five spice Five crushed garlic cloves Broth made with pork liters of water 500 g pork meat soup One teaspoon of salt Two tablespoons sugar

• • • •

One onion, tiny Japanese Udon noodles, cooked Sprouted beans (raw or blanched to taste) Spring onions, garnish

Instructions: 1. Bring two liters of water to a boil to make the pork broth. Combine the pork, onion, salt, and sugar in a large mixing bowl. 2. Bring to a boil and skim off the froth as needed. Allow the broth to simmer on low heat for at least 2 hours. 3. In a large mixing basin, combine all of the ingredients for the meat marinade. Place the two pieces of pork belly in the pan and coat thoroughly with the marinade. 4. Refrigerate the meat, covered, for at least half an hour or as long as the pork stock. It is much better if you can do it overnight. 5. In a big frying pan, heat the oil. Remove as many garlic cloves as possible from the meat and place them in the pan, retaining the marinade. Brown the meat in a wok. 6. Take the meat out of the pan and set it aside on a platter. Bring the leftover marinade to a boil in the pan with approximately two soup ladles (approximately 100 ml) of pig stock. 7. Return the meat to the pan and simmer for another 40 minutes on low heat. Turn the meat regularly. 8. Place the meat on a chopping board after removing it from the wok. Bring roughly ten soup ladles (500 mL) pig broth to a boil in the wok with the Xa Xiu marinade. 9. Season with sugar or salt to taste. Slice the meat into thin pieces. Any pig broth that is left over may be frozen and used later. 10.

Cook the Udon noodles according to the package directions, omitting the salt. Drain the noodles but keep the water in the pan to quickly blanch the bean sprouts. 11. Put some Udon noodles and bean sprouts in a dish.

12.

Serve it.

5.2 Traditional Asian Meat Pie Lahm bi Ajin is another name for meat pie. Its true origins are in the Middle East. It is widely popular across the area, from Armenia and Turkey in the north through Syria, Lebanon, Jordan, Palestine in the south, and the north's Gulf nations. Although each nation has its unique style of making these delectable meat pies, the essential procedure is the same: bread dough with ground beef topping or filling. The spices, meat marinate, and crust are all different. Many people make Lahm Bi Ajin with an exceptionally thin crust, which they name Armenian Lahmajun. Others make it with a thicker crust; by thicker, I do not mean a crunchy exterior, but one that is thicker than the Armenian version's paper thin crust. The thicker crust is the most common technique to prepare it in Jordan, Lebanon, and Syria. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • • For Dough: • • • • •

1 pound of ground beef 1 pound onion (chopped) 1 lb. finely chopped tomato Salt, paprika, and pepper. One teaspoon of molasses Lemon zest as per your need One egg 1 cup of flour One teaspoon of dry yeast One teaspoon of salt 1 cup sugar (granulated) 1 cup warm milk

• Vegetable oil Instructions: 1. Add all the ingredients of dough and knead a dough. 2. Place the dough ball in the bowl for a while. 3. Divide the dough into 12 balls after an hour. Cover with a towel and allow to grow for another 30-45 minutes. 4. Combine all of the ingredients in a medium-sized mixing bowl with the ground beef. 5. Mix in the cloves, molasses, and lemon juice with your hands until properly combined. 6. Preheat the oven to 425 degrees Fahrenheit. 7. Roll out the dough balls to a diameter of 6 inches on a floured surface and place them on the prepared baking dish. Place about a couple of tablespoons of the meat filling on the dough. 8. Clean the tops of it with the egg mixture. 9. Bake for 10-12 minutes, or until the bottom is golden brown. 10. Serve it.

5.3 Traditional Asian Wok Chicken Masala This recipe is made for chicken lovers. But there is a twist in this recipe that this is Chicken Masala recipe and Tikka Masala recipe. This masala recipe is quite famous in India, Pakistan and Bangladesh. Let us get into it. Time taken: 2 hours Servings: 4 Ingredients: • Eight chicken bone-in thighs • 1 tablespoon lime zest For a marinate • Ginger-pieces, mashed • Ten cloves of garlic, mashed • Yoghurt as per your need • Chili powder- a pinch • 1 teaspoon of coriander • 1 teaspoon cumin • 1 teaspoon masala garam • 1 teaspoon of turmeric • one tiny chili For the sauce • 1 ½ tablespoon butter • one big, coarsely diced onion • 1 tablespoon of cumin seeds • 1 tablespoon mustard • ½ teaspoon fenugreek crushed • ½ teaspoon of paprika • of cardamom • 1 big slice of cinnamon

• • • • •

1 tablespoon of purée tomato 40 g of almonds, chopped 1 teaspoon of vinegar Milk as per your need. Pasta as per your need

Instructions: 1. Cut the chicken skin and slice single thigh 2 to 3 times. Put the chicken pieces, lemon juice, and salt in a plastic jar and mix it well. Leave aside while the seasoning is being made. 2. Grind the ginger and garlic in a tiny spice grinder to produce a sauce. Add a drop of water if necessary. For the gravy, cast aside a quarter of the paste. In the spice grinder, add the necessary marinade components, then grind to a fine paste. 3. Load the mixture over the chicken in a jar and let it marinate for a minimum of 4 hours. 4. On medium flame, heat two tablespoons of the ghee in a wok to render the sauce. Cook the onions over medium heat for 20 minutes before they start browning. 5. Add the spices and the remaining paste of garlic and ginger, and cook for 5 minutes. Add a sauce of tomatoes, almonds, and vinegar. Heat it for some time. 6. Put in the pasta, then refill the container with water up high. Put it to a moderate flame, then boil for 2-3 hours until a deep sauce is present. It can be kept frozen in the refrigerator for 24 hours while the chicken is marinated. 7. Set the barbecue to its full level. 8. Take a chicken and arrange it on a big, cut-side-up baking sheet. Set 1015 mins under the grill before charred and start blackening. Take the sheet from the oven. 9. Reheat the sauce, apply the retained marinate and curry sauce to the chicken. Cook until the chicken is fully ready. Leave the curry to stay for a few minutes.

10. Garnish it with cilantro and almonds, then serve it.

5.4 Traditional Asian Butter Curry Chicken with Veggies Curry is a dish that is well-known in India and Bangladesh. They provide a wide range of curries. We will show you how to prepare Chicken Curry in this recipe. Many butter chicken recipes ask for an extensive list of spices. Garam masala, an Indian “all-purpose” spice mixture, provides the majority of the flavor in this meal. Every Indian household has its unique recipe, which they prepare by grinding whole spices. Garam masala may be found in almost any spice aisle, as well as in an Asian supermarket. With hot basmati rice, this easy Indian-style butter chicken curry is delicious. To soak up the delicious sauce, serve it over fresh roti or naan. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • • • • • • •

Two tablespoons of butter One huge white onion, tiny dice big garlic cloves One teaspoon clean ginger One tablespoon Garam Masala One tablespoon curry powder One tablespoon cilantro powder ½ teaspoon paprika ¼ tablespoon cinnamon Chili flakes about ¼ tablespoon Two tomatoes One 400 ml coconut milk bottle

Instructions: 1. Heat coconut oil or butter in a wide skillet or wok over moderate-low heat until it is melted. Add the onion in it and cook for around 6

2.

3.

4.

5.

6.

minutes or until it is translucent. Garlic and ginger are added and sautéed for 5 minutes until it turns out to be aromatic, adding garam masala, curry powder, cilantro, paprika, and cinnamon. Let it cook for around 1 minute, thus swirling periodically. Add the chili flakes and tomatoes to the jar. For around 15 minutes, let all the sauce boil until the sauce thickness increases, and it will become a strong and dark red-brown shade. Remove it from flame, put it into a mixer, and add salt per your taste. Then add up to a quarter a cup of water in it if the mixture is too heavy to incorporate. Blend in batches if you have a small blender. Put the sauce back into the tub. Add coconut milk and sugar to it. You would insert your cooked lentils, tomatoes, chickpeas, and vegan chicken at this stage and cook it for 10-15 minutes. Represent it with corn and coriander.

5.5 Traditional Asian Beef Meatballs with Spinach and Potatoes This recipe is specifically for the beef lovers. It is also quite full of flavor, fiber and nutrients. Fiber and nutrients are present because of vegetables. You will love this delicious recipe. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • • • • • • • • •

one onion one garlic two small-medium potatoes ½ pile of coriander ½ teaspoon cumin ½ teaspoon turmeric ½ teaspoon mustard one pot of chicken reserve 300 g of minced beef Coconut Milk as per your need ½ teaspoon of lemon zest Water Salt and pepper as per your taste Spinach and Potatoes as per your requirement

Instructions: 1. Firstly, cut and slice into bits of onion. Slice the garlic and grind it. Slice the potato into cubes. Cut the coriander loosely. 2. On moderate fire, heat oil in a big frying pan. Add the garlic and onion in it and cook for 5 mins or until it becomes tender. Keep half of this substance out and put it away in a tray. 3. Put the rest onion in the frying pan with the cumin, turmeric, and

4.

5. 6. 7. 8. 9.

mustard and mix and cook it for 3 minutes. Add the potato cubes and water as per your need and half a pot of chicken supply. Mix it so that it will dissolve. Cover with a lid, switch the heat to low, and boil for around 15-20 mins. Meanwhile, place the beef in a bowl and mix salt as per your taste, a decent black pepper, and grind. Form the mixture of beef into four small balls per individual. In a frying pan, heat oil on moderate flame and fry until golden brown everywhere. Remove the koftas from the pan. Put the koftas in a boiling mixture and boil gently. Add the spinach, remove the pan from the flame, place the lid on, and keep it on the side for 10 minutes. Mix it in the spinach. Put over a little lemon zest and stir it straight. Serve it.

5.6 Traditional Asian Creamy Meatballs Makhmali Kofta is another name for Creamy Meatball. It is a recipe that is really simple to make. It is a popular Kashmiri meal. This dish is simple to make and can be finished in no time if the koftas are made ahead of time. Spices used in this recipe are mainly from Asian market. Time taken: 2 hours Servings: 4 Ingredients: •

•

For the preparation of the Koftas 400g. Indian Cottage Cheese (Paneer), sliced two big, baked and mashed potatoes two chopped Green Chilies ¼ teaspoon of white pepper powder Two broad tablespoons of corn flour four tablespoons of oil to prepare Salt, for taste For the preparation of the gravy: A quarter cup of oil two moderate sliced onions

1 tablespoon of ginger Half a garlic plant, sliced 20 cashews, 10 minutes immersed in water 1 cup puree tomatoes one cardamom dark Cardamom Gray 1 Bay leaf one pinch of cinnamon Half teaspoon of powder chili two teaspoons of milk One teaspoon Kasuri methi, also called fenugreek. Salt, for taste

Instructions: 1. Combine all the ingredients well and form them into balls (excluding the oil). 2. In a deep pan, heat the oil and cook the Koftas until both sides are golden brown. 3. Keep half of the chopped onion. 4. In hot oil, fry them until it turns out to be nicely brown. 5. In a processor, mix the leftover onions, ginger, garlic, and cashews and blend them into a fine paste. 6. In a shallow pan, heat the oil and add all of the garam masala, black and green cardamom, garlic, bay leaf, and cinnamon. 7. Add the paste as the spices shift color. Heat up on the high heat for 3 minutes. 8. Add the fried onion and stir fry for 5 minutes. 9. Place in a puree of tomato, red Kashmiri chili, and salt. Add a glass of water and cook on a moderate flame for 20 minutes. 10. Gently add the cream and methi when the mixture cools down a little. 11. Pour the sauce into a bowl that is big and deep. One by one, lower the koftas in the sauce, taking caution not to layer them on top of one another.

12. Apply a little cream sprinkling over the end. Serve mild.

5.7 Traditional Asian Vegetable Biryani This is a fragrant rice dish with your choice of vegetables and biryani spices. This spice may be found in any Asian grocery store. This biryani is a huge hit with the audience. If you are a vegetarian, this dish is made just for you. You will adore it for anything from family get-togethers to meals and lunches. Time taken: 2 hours Servings: 4 Ingredients: Two teaspoons of oil One small cauliflower, separated into tiny parts Two big, peeled and cut into cubes sweet potatoes One big onion, chopped One stock of hot veggies One tablespoon of curry paste One chili, thinly sliced Big pinch of threads of saffron One tablespoon of mustard seeds 500 g Rice 140 g beans Two tablespoons of lemon juice A couple of leaves of coriander

Instructions: 1. Heat a wok. Add the oil and onion in it and let it simmer for around 5 minutes until it softened. Mix the cumin seeds in it, cook it for around 5 minutes, and the cumin seeds start to pop. 2. Add the paste of ginger, garlic, onions, and ½ cup sugar. Take it to a

boil and cook for around 5 minutes until the water is absorbed. Mix the peas, onion, and carrots in it. Also, add all spices to it. Stir carefully, then cover it with a lid and simmer for three minutes. 3. Add 4 cups of water and rice to it. 4. Place a lid over it and let it cook for 5-7 minutes. 5. Serve it.

5.8 Traditional Asian Wok Thai-Style Brisket Brisket has a lengthy history in the United States, going back to the southern Texas Indians. Brisket is connected with Texas culture and has long been a favorite among locals. It's typically eaten with noodles in broth or curry in Hong Kong, cooked with seasonings over low heat until soft. It is usually simmered with fragrant vegetables at a low temperature, then pressed with a heavy item in a bagful soy sauce-based seasoning in Korean cuisine. As a complement to dinner, the resulting preserved beef is presented in match-length strips. This is referred to as jang jorim. Brisket is also a key element in Yuk ke jang, a spicy soup that belongs to Korean soups that serve as entire meals. Nowadays, thin slices of it are often cooked fast over a hot plate. It is used to make suea rong hai, a traditional grilled dish from Isan, in Thai cuisine. Time taken: 2 hours Servings: 4 Ingredients: • • • • • • • • • • • • • • •

1 pound beef brisket, sliced in half Three tbsp. oil 1 cup peanut butter, chunky A third of a cup of soy sauce Four tbsp. sesame seed oil One tablespoon fresh cilantro, minced A quarter-cup of lemon juice One teaspoon powdered garlic One teaspoon red pepper flakes, crushed One teaspoon of black pepper Cornstarch, one tablespoon 1 quart of water 1-1/4 cup carrots One medium chopped delicious red pepper One medium sliced green pepper

• •

1/2 cup green onions, chopped Rice that has been cooked

Instructions: 1. Brown the brisket on all sides in 2 tablespoons olive oil in a large pan over medium-high heat. 2. Fill a 5-quart slow cooker halfway with meat and drippings. Pour over the brisket the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes, and pepper mixture. 3. Cook on low for 8 to 9 hours, or until the meat is soft. 4. Remove the brisket and set it aside to keep warm. Stir together the cornstarch and water until smooth, then add to the cooking liquids. 5. Cook for 30 minutes on high, or until the sauce has thickened. 6. Meanwhile, stir-fry the carrots, peppers, and onions in the remaining olive oil in a large pan or wok until crisp-tender. 7. If desired, top with peanuts. 8. Using a sharp knife, thinly slice the meat across the grain. 9. Serve the rice with the meat and vegetable combination on a wide serving plate.

5.9 Traditional Asian Wok Coconut Curry Shrimp Shrimp Curry is a delectable restaurant meal that is simple to prepare at home. In a creamy coconut curry sauce, tender, juicy shrimp are cooked. This coconut shrimp curry is so tasty and simple to prepare that you could have it on your dinner table in no time. Make this curry at home instead of ordering takeout or going out to eat. Time taken: 2 hours

Servings: 4 Ingredients: • • • • • • • • • • •

Two servings in 20 minutes Two tbsp. unsalted butter One small chopped yellow onion Each red bell and green pepper, half Half cup coconut milk Two tablespoons of fish sauce A quarter-cup of lemon juice Salt and pepper as per your taste Half teaspoon sugar Curry powder (two tablespoons) 1 pound shrimp

Instructions: 1. Take a large wok. Heat butter in it. 2. Add all chopped vegetables in it. Stir fry it over medium heat for five to ten minutes. 3. Add spices in it and let it simmer for two to three minutes. 4. Mix the remaining ingredients except shrimps together in a pan. 5. Bring to a boil, lower to low heat, and continue to cook for 5 minutes, or until the flavors have melded. 6. Add shrimp in it and boil for another ten minutes or until the shrimp are pink and opaque. 7. Serve the curry with anything as per your liking.

5.10 Traditional Asian Wok Balsamic Pork Whether you are tracking calories or not, this tasty, moisturizing Balsamic Glazed Pork makes a fantastic and simple meal. We like a pork since it is generally less expensive than other meats and is flexible. Balsamic-Glazed pork combines pork medallions with balsamic vinegar, onion, garlic, chili,

and rosemary. This gluten-free and dairy-free Balsamic Glazed Pork dish is perfect for you. This Balsamic Glazed Pork dish is the finest method to turn garlic into a mellow, smoky flavor. It is the finest method to make pork not only look lovely but taste great as well. This Balsamic Glazed Pork has a lot of garlic in it, but do not let that scare you away. Time taken: 2 hours Servings: 4

Instructions: 1. Place the pork in the wok after marinating it with spices. 2. Add the broth, remaining spices and sauces in a mixing bowl and pour over the pork. 3. Add honey in it. Place a lid over wok and let it simmer for five hours over low heat. 4. Remove the pork from the slow cooker with tongs after it is cooked and tender. 5. Pour half of the sauce over the pork. Cook for three to five minutes. 6. Serve it with remaining sauce.

5. 11 Traditional Asian Wok Mexican Fiesta Steak Steak Picado is a spicy beef stir fry that brilliantly blends onions, green peppers, garlic, and other ingredients, turning even the hardest slices of meat into delectable nibbles. The differences between nations are minor. Fresh tomatoes are used in the Mexican variation, whereas tomato stews and slurries may be used elsewhere. Time taken: 2 hours Servings: 4

Ingredients: • • • • •

Carne Asada Seasoning, 3 tbsp. Lime Juice (1/2 cup) Cilantro, 1/4 cup 1 pound flat iron steak Season with salt and pepper

Instructions: 1. Marinate steak with seasonings. 2. Turn the meat to coat it. Refrigerate the sealed bag for 30 minutes or longer, turning it periodically. 3. Remove the meat and discard the marinade. 4. Season both sides of the steak with a good sprinkling of salt and pepper, then set aside for 30 minutes or until room temperature. 5. High heat an enclosed patio or interior grill pan. Cook the steak for 5-7 minutes on each side until it reaches your preferred degree of doneness, avoiding the inclination to move it as it cooks so that it can sear properly. 6. Move the steak to a clean dish and set aside for 10 minutes to allow the juices to settle. 7. Slice the steak as thickly or thinly as you choose. Serve and enjoy.

5. 12 Traditional Asian Tempeh with Cashew Curry Do not be put off by the word tempeh. I know it looks scary, but it does not have much taste on its own, so it blends in well with the other tastes in this salad. This tempeh stir-fry is delicious with juicy red onions, cashews, and a sweet and savory syrup hoisin sauce. It is full of flavor and comes together quickly. Time taken: 30 minutes Servings: 3

Ingredients: • • • • • • • • • •

4 teaspoons of amino of coconut One teaspoon of sesame oil 2 teaspoons of vinegar Tempeh ½ cup of Freekeh (uncooked) 4 cups of mixed greens 1 cup of red bell pepper (cut thinly) ½ cup of yellow shredded cabbage One thin, chopped, and roasted sweet potato One thin, pitted, fleshed, and chopped avocado For the sauce of cashew curry: • 1 ½ tablespoons of cashew butter • 1 ½ tablespoons of coconut milk • Two teaspoons of amino coconut • One teaspoon of rice vinegar • ½ teaspoon of a red paste of curry

Instructions:

1. Cut tempeh into smaller cubes and leave it for marinating for 15 minutes in mixed ingredients given in above. 2. Cook the tempeh for around 10 minutes on moderate-low heat in a wok until it turns golden and crispy. 3. Begin the Freekeh by putting ½ cup of Freekeh and 1 cup of water on moderate-high heat in a medium saucepan. Carry the mixture to a boil, then cover it with a lid and let it simmer until the water has evaporated. 4. In a small separate cup, add cashew butter, coconut milk, coconut amino, rice vinegar, and red curry paste to prepare the sauce and whisk until it blended well. 5. Assemble your serving dish with the above-prepared products and finely sliced vegetables. Serve it along with a dressing.

Conclusion Asian Food can be both thrilling and daunting, with all its exotic products, unfamiliar sauces, and tongue-tingling tastes. It is a complete world of taste. To get a titillating culinary experience, you mix many of the strategies from other cuisines and incorporate mysterious spices. Do not be afraid to start cooking Asian food at home. First, the different dishes and flavors that make up Asian food are important to consider. The food in Asia is as popular as you can find in Europe. All are entirely new, and the only element that links is awareness of the usage of spices. There are 20 to 30 essential spices used in many sauces, such as cumin, coriander, turmeric, and ginger, to name a handful, and there are numerous ways to use them. Spices have cardiovascular advantages, and they also make the meal more tasty and entertaining. If you plan to do some sort of Asian cuisine, soy sauce is perhaps the most important product to have on hand. It is a dark-colored sauce with a thick, salty flavor that is made from soybeans and wheat. It is a common and traditional staple that can be used for coating, fermenting, and cooking in various Asian cuisines, especially stir-fries. Anchovy extract from fish is widely used as a cooking sauce in Southeast Asia to give a spicy, savory flavor to dishes. Fish sauce has a strong taste, so a little goes a long way. It has a strong odor, so once applied to a dish, it adds a layer of umami, and it is a taste you will know from Thai and Vietnamese cuisine. Stir-fries, soups, and noodle dishes are all good places to start. It should be noted that it is produced from preserved anchovies, so it should not be used for any vegetarian dishes. The taste of sesame oil is unique, nutty, and herbal. It is used as a sauce or spice, and it is usually applied towards the end of the cooking process to keep the taste. Since it is very potent, it is only used in small quantities. Chili sesame oil is also accessible, and it is a perfect way to get a great sesame taste while also adding some sun. To save it from becoming rancid, keep it in the freezer. Hoisin sauce is a dense, flavorful sauce made from ground soybeans and starch and flavored with red chilies and garlic. Vinegar, Chinese five-spice, and sugar are popular additions. While the term hoisin comes from the Chinese word for seafood, the sauce does not contain

any seafood. Meat, fruits, and noodles profit from the sweetness and saltiness when marinated, stir-fried, dipped, and glazed. It is a popular ingredient in Chinese and Vietnamese cuisine. Chili peppers, vinegar, cloves, sugar, and salt are used to make Sriracha chili sauce, a delicious hot sauce. It is thought to have started in Thailand. The mildly spicy chili garlic sauce may be used for dipping, slicing, marinating, or stir-frying. It has a mildly coarse feel and a nice tang from the vinegar. Oyster sauce is a popular ingredient in Chinese family cooking. It is used as a coating or dipping sauce for meat and vegetables. It is traditionally made from oysters that have been slowly simmered. In history, geography and environment, variety can be seen in Asian cuisine. Spices are a crucial part of the preparation of food and are used to increase a dish's taste. For the proper preparation of Asian cuisine, accurate usage and combining of aromatic spices are essential. Also, oil is an essential part of cooking, be it mustard oil in the north or coconut oil in the south. Vegetables differ according to season and area. The vegetables are cooked according to the main dish to be eaten with them or the meal. Asian Food has an extra advantage for vegetarians. It is one of the most comfortable cuisines around for them. Judicious application of seasoning and sauces bring the likes of potatoes, cauliflower, spinach, and eggplant. Keep things easy at home as you start out. Asian food is one of the easiest comfort food that you can prepare at home. Asian foods come in different varieties. After reading this book, you will realize that making your favorite Asian food at home is not difficult at all. In this book, we discussed in detail the history and origin of Asian Wok Food. This cookbook includes 50 recipes that contain breakfast, lunch, dinner, desserts and famous recipes. You can easily make these recipes at home without the supervision of any kind. So, start cooking today and enjoy cooking your delicious Asian foods at home.