wok recipes

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

salt and black pepper

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Vegetable Stir-Fry

canola oil

red bell pepper, cored, seeded, and julienned

yellow bell pepper, cored, seeded, and julienned

red onion

half-moon sliced yellow squash

broccoli florets

baby eggplant,

tofu,

teriyaki sauce (check the label:

bok choy

mung bean sprouts

black pepper

salt

snow peas

sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Made a half portion of this tonight with only had carrots, broccoli, sweet onion, red and green peppers and it was delicious. Made my own teriyaki sauce with 2Tbsp of low sodium soy sauce and 4 Tbsp of brown sugar with sesame seeds. I also added 1 tbsp of sherry cooking wine at the end based on another recipe and it turned out to be SO good. I guess I didn't really follow this recipe... But it inspired me...and my husband loved it!! :-)

I used this recipe as a base for the first time that I've ever made Stir-Fry in my life. In addition to all the ingredients in the recipie, I added 2 chicken breasts, 5oz of Shiitake mushrooms,  1/2 cup of Cucumbers, 2 Shallots, and 1/3 cup of Scallions all thinly sliced. I also put 1 tablespoon of Ginger paste, and doubled the amount (1/2cup to 1 cup) of Teriyaki sauce. It was delicious, and a huge hit with my entire family! Even my father, who hates mushrooms and tofu, loved it. I will definitely be making this recipe again in the future.

Very easy to make.  It's more of a guideline.  Use what you like or what you have.  I think it would be good to add some pasta to it!

It was very good and pretty simple to make and I  recommended it to all my friends.  I forgot to put in the garlic and it still tasted great. I also left out Mung Bean sprouts as could not find them.   I swapped out the tofu for chicken.  If you don't like certain vegetables its a great way to get them in you as I found with the spices they all pretty much tasted the same. It says it makes enough for 6 but I liked it so much I ate all of it in 3 meals.  I also had left over egg plant and made eggplant parmigiana the next day.  Can't wait to make this again!

Pretty easy, and you can substitute veggies if you want. Serve over rice or noodles if desired. Teriyaki sauce gives it the flavor, but is mild so you taste all the veggies.

So delicious! I shared with everyone I know!

Super simple, just prep your veggies and drop. I did a few substitutions with soy beans,  kale and cauliflower  in place of of the other veggies and it turned out great. Goes to show that you can use a variety of veggies with the same technique for great results.

Great vegetarian stir fry. My changes are as follows:

*Pressed extra firm tofu for 1 hour before cooking. I pan fried it in coconut oil and set aside. I added it back in at the end of the recipe. I then made recipe as written.
* I substituted portobello mushrooms for eggplant just because I don't like eggplant. I also substituted zucchini for yellow squash because I had some in my garden.
*I used the dark, toasted sesame oil for it's richer flavor.

I found that the veggies took a little longer that the recipe said to cook but it tasted great and very fresh. It is  nice, healthy, plant based meal.

Stir-Fried Thai Noodles: Pad Thai

rice noodles

fish sauce (nam pla)

tamarind juice

peanut oil

shrimp,

garlic cloves, finely chopped

shallots, sliced

red chile, sliced

egg,

bean sprouts

peanuts

lime,

cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

What more can you ask for?  The ingredients cost less than 10.00 and easily fed 4 people.  granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00).  Anyway, the flavor was spot-on and it was so quick to make.  The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand).
As for some people thinking the fish sauce was overpowering.  It REALLY makes a difference what kind of fish sauce you use.  I find certain brands (taste of asia?) especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor.  If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!).  In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component.  At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

This was a very good recipe. Simple and easy, although I had a surprising amount of trouble finding fish sauce and tamarind.
I made the full amount of sauce but only used half, added a little extra sugar to cut the sour. I also added chicken, next time I make it I will double the amount of noodles and probably end up using the full portion of sauce.

This was very good and easy to make.  I also added Peanut Butter to the fish sauce.  I could not find Tamarind so i just added a little soy sauce.  I will make this again! 

I did this for a party this weekend (the theme was Thai food) and everyone loved it. 

It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me). 

Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. 

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table.  With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting!  If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great.  But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of.  Very disappointing.

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look".  I have printed many receipes from the Food Network but this one really compelled me to write a first review.  It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area).  Would be nice to serve with egg rolls and salad with Asian dressing.  Definitely a keeper!  Janet, Versailles, KY

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

Great taste...the hardest thing about this recipe was finding the ingredients!

I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

Egg Foo Young

chicken stock

pork,

fresh cilantro, chopped

julienned carrot

fresh ginger

garlic clove, grated

eggs,

white sesame seeds

Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.

Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.

Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.

Garnish with the sesame seeds and sliced scallions and serve with the sauce.

Wow!  Cilantro and Ginger make this dish pop!   Absolutely incredible!

I've been a fan of egg foo young for so many years, I don't remember when I fell in love with it. Watching GZ make this was a treat as he simplified a dish that seemed difficult. The sauce is so good and the pancake/omelet perfect. Thank you GZ from the bottom of my stomach! BTW, these freeze beautifully for another meal.

Very good &amp; easy! Better than take-out! The cilantro added a nice fresh addition. I didn't have sausage so I substituted mushrooms- delicious! 

Has anyone tried this without the meat or maybe with some tofu?

I’m not even done cooking yet and the hubby and all 3 kids have been nonstop snacking this entire time! We will definitely be making this recipe again! 

Followed the recipe completely. It’s perfect! Wouldn’t change a thing. 

Extremely easy to make and customize to your preferences. Great for families that like different protein, you can add it to the egg mixture ingredients in the pan. I used a 10 inch skillet instead of a wok 

Great recipe!! Love the egg foo young! Makes a tasty breakfast, lunch or dinner!!

I was looking for a recipe to use my scapes that I trimmed off my garlic plants and WOW this was so good. The only adjustment I made was excluding the garlic because the scapes are very garlicky with a green onion taste. Will definitely make this again!

Barbecued Chinese Chicken Lettuce Wraps

cups, 4 handfuls, fresh shiitake mushrooms

chicken breast or chicken tenders

light colored oil, oil

salt and coarse black pepper

garlic, chopped

ginger

orange, zested

red bell pepper, diced small

tin,

scallions, chopped

navel orange -- platter garnish

Barbecued Chinese Chicken Lettuce Wraps: Rachael Ray

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

It was quick and easy but next time I will use ground chicken instead, just personal preference, maybe add some spice to it, but definitely a good, easy dinner that you can tweak to fit your preference!

So easy and delicious! I left out the mushrooms and bell peppers and forgot about the orange/zest, but this was still so yummy!  I think the ginger really takes it to the next level.  Next time will throw in some carrots, too. This will be a go-to recipe 

Great!  I used fish sauce along with hoisin.  Add some chopped cashews...I used Bibb leftuce but the leaves weren't big enough...stick with iceberg!  

Wonderful, will be making again real soon! Instead of wraps, I tore the lettuce into salad size pieces and served the chicken on top. Great recipe!

Just made these and WOW!!! I was just looking for something quick to do with some chicken and I was in the mood for asian. These did not disappoint! Had to make some Hoisin because I didn't have any on hand, but it was simple to make. Also used juice from a cutie instead of zest and it was still very good! (Also only had carrots and green onions for veggies) I will definitely be making these again very, very soon! Thank you! 

Delicious!!! I read the reviews and added regular sesame oil as well as spicy sesame oil (maybe 1/2 tblspn each). Also added a whole bell pepper and some cubed zucchini. Will definitely make again! 

This was a great, quick and easy recipe for dinner! If you have some extra options while making it I would suggest adding another sauce flavor to it (like sesame oil or the like). The hoisen sauce was the only strong flavor coming through for me. Still delicious though! 

Easy. Good blend of ingredients however I found it a bit bland. Next time I will add the garlic chili sauce to spice it up.

Excellent! Orange, garlic &amp; ginger, what could go wrong!  I doubled it and added more mushrooms. So easy to adjust flavors by adding more or less hoisin. Took me a bit longer than 30 min due to more chopping needed for larger quantity made.

https://www.foodnetwork.com/videos/chinese-chicken-lettuce-wraps-0171030

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Chinese Chicken Lettuce Wraps

Pineapple Fried Rice

ripe pineapple, for serving rice (optional)

cooked longgrain rice,

onion,

blanched, sliced Chinese long beans

seeded, diced tomatoes

pineapple

Thai fish sauce

green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

I have tried so many different recipes and really liked this one. I omitted the sugar and added cashews and golden raisins and a little sirachi sauce. I didn't have time to chill the rice, but will try that next time.  Oyster sauce and white pepper are also good adds that I sometimes toss in.  Many Thai places put wedges of tomatoes as a finishing touch rather than diced stirred in. Also, others commented that they added green peas, but I only do this if I am going to Chinese fried rice, not Thai. 

Omitted fish sauce and used amino acid non gmo soy substitute, omitted tomatoes, used canned baby corn and peas, shredded carrot, omitted the sugar, doesn't need it. Diced up 2 rings of canned pinneapple for 2 people. 5 stars for me 4 for the recipe.

there are some things that are not right about this recipe....as in "not traditional like I get it at the Asian restaurants". first, the cashews are missing. second, not spicy enough, need to add 1 chili or jalepeno pepper. third, I have never seen a tomato in my pineapple rice. Peas, yes. Tomato, no.the fish sauce is traditional that a lot of posters commented on. Now personally I don't care for it myself either, so I substitute the less pungent oyster sauce.  And as noted above, added toasted unsalted cashews (1/2 cup), 1 diced jalepeno or chili pepper and used peas instead of tomato.

This was so good!  It was my first experience making fried rice and I found it quite easy. There's a fair amount of prep, but the cooking part goes pretty quick. The fish sauce is definitely pungent, and I was a little hesitant after reading reviews, but using only 1 1/2 Tb the recipe was almost lacking.  I would definitely add soy sauce for the omitted fish sauce next time.  I didn't have beans, so those got left out, but this rice turned out great!! A keeper for sure.  

My family liked this very much. The recipe is so simple that I was pleasantly surprised by how good it was. We weren't crazy about the smell of the fish sauce, however- very pungent. I used 2 T spoons of it and one T soy sauce.  Would not have minded more pineapple, either. We added a thinly sliced chicken breast and some shrimp for protein that I cooked before-hand.

My family liked this rice, but I didn't care for it because of the fish sauce.  
The taste of fish sauce doesn't bother me that much, but the smell makes me nauseous and I could smell it in every bite.  I gave the recipe four stars because my family really liked it, but don't make this if you don't like the taste or smell of fish sauce.  You could substitute soy sauce instead, but it wouldn't taste the same.

This was a great rice dish.  I didn't have the Chinese long beans, so I just omitted them and I don't feel it impacted the taste.

I didn't have a pineapple, but I did have canned juice, so I substituted about four ounces of juice; also left out the sugar since the juice was sweet. My family loved it!

Oh, this is delicious. There's not much else to say. Make sure that your rice cold. It helps to refrigerate for a day or two. YUM!

Classic Bean Sprout Stir Fry

Peanut oil

scallions

garlic

bean sprouts, hair removed

Salt and black pepper

In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

This is a quick and tasty vegetarian dish that's easy on the budget, too.

This was a very easy, fast and delicious dish. I actually added a little sesame oil, fresh shitake mushrooms, and a pinch of salt and pepper.  When just about done i added a good dash of lite soy sauce.  Yummy!!!  My family loved it! 

I had all the ingredients on hand.  I didn't bother with the "hair" on the sprouts.  I added about a teaspoon of garlic chili sauce, finished the sprouts with some finely chopped cilantro, and served it with jasmine rice, pan seared tilapia and a freshly cooked mango chutney.  WOW!  Thanks so much Chef Tsai!

Sweet and Sour Shrimp

ketchup

pineapple or orange juice

vinegar

red pepper flakes

shrimp

onions

green bell peppers

pineapple chunks

maraschino cherries

green onions

white rice, accompaniment

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Made this tonight on the spur of the moment. Just happened to have all the ingredients! Perfect recipe, husband and I loved it!

I have made this so many times with Chicken and Shrimps. Everyone just loves it.

I used chicken instead of shrimp but it turned out amazing!  The flavor has a hint of a spicy kick to it which we loved!

Leave out the disgusting, unhealthy, maraschino cherries! Fresh pineapple chunks are all the fruit this dish needs for a delicious Cantonese style shrimp dish.

Chicken Stir-Fry

dark sesame oil, divided

garlic cloves, finely minced

chicken breasts,

broccoli,

mushrooms,

carrots,

green beans, diced

bok choy, chopped

teriyaki sauce

Tyler Florence's Chicken Stir-Fry for Clueless in the Kitchen: Cedar Grove NJ, as seen on Food Network's Food 911

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Very delicious. Added green and red peppers, snow peas. I thickened the sauce with corn starch. Will make again.


Just made this tonight and it was FANTASTIC! Much better than regular take-out Chinese. Made some adjustments to recipe that really made this dish pop. Instead of the green beans, I added snow peas. I also added in some water chestnuts, bamboo shoots, and some of those little corn on the cobs you find in some Chinese food. I added some extra teriyaki sauce for additional flavor as well. This dish was great and all of the fresh vegetables really helped make this dish. Will be saving this one and making it again in the future.

Great recipe! Better then ordering Chinese food! But they have failed to list all ingredients. Watch the video it's only 5 min. The homemade terriyaki sauce( awesome) and ginger were missing on the list. 

I find that adding 2-3 tablespoons of Sambal Oelek add an awesome kick to this.

I really enjoyed this, I always get a little frustrated when I read a recipe "lacked flavour".....taste it as you go, and discern what you would like, based on what you feel is missing. I felt it lacked onion for me, simply due to my personal preference so added some with the garlic and also added MORE sauce to give it a lil  more wetness,, although if you cooked on medium heat it wasnt that dry at all......it was FABULOUS. The vegetables were so crisp and flavourfull...VERY NCIE.

For novice cooks like me, the chicken will not be fully cooked through if you just cook it four minutes per side over medium heat. I cooked it that way, then an additional 2 minutes per side, and then chopped the chicken up and cooked it more until it was fully cooked. I found this recipe to be pretty bland - the Teriyaki sauce does not give as much flavor as if you were to make your own stir fry sauce (easily done as in other recipes). 

Good recipe for a weeknight - quick and easy.  My only issue is the green beans and carrot had to cook longer than the rest of the veggies, so the consistency was a little off throughout the dish.  I would make it with snap peas next time instead.  Otherwise, it was awesome! 

Enjoyed this a lot.  Left out the beans and substituted bok choy for bean sprouts, which I had on hand.  Also didn't have sesame oil, so used olive oil instead.  Came out really well and is, of course, ridiculously healthy.

I also sliced the Chicken before I cooked it...I placed the Chicken in the freezer for a few minutes until it was semi-frozen, then sliced it into long thin stripes...
I'm not a fan of Bok Choy,  so I siiced some Cabbage into long thin stripes instead. We loved it, lots of flavor and the aroma is wonderful. Thanks for sharing. I also make my own sauce. Try making this dish with different veggies and other Asian Sauces. 

Good base, though I found cutting up the chicken into thin slices first works better.  I added some of my own touch to the recipe to make it more elaborate.

https://www.foodnetwork.com/videos/chicken-stir-fry-5563289

Tyler shows a home cook how to make a chicken teriyaki stir-fry.

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