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Bauer Books – Wok Simple
12-04-2018
2018
Recipe Books
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caption@P@ 1 WOK SIMPLE www.acpbooks.com.au THE AUSTRALIAN This book is full of recipes for simple and very fast stir-fries. There are stir-fries for one, stir-fries for two, stir-fries for families and stir-fries for friends. There are quick recipes for rice-bowl stir-fries, special occasion stir-fries, kid-friendly stir-fries, vegetarian stir-fries and fiery stir-fries (with lots of chilli). Each recipe takes no more than 35 minutes from start to finish and they all contain ingredients readily available at most supermarkets. There is also information on all the different varieties of sauces used in the book, and tips and hints on how to get the most out of your wok. wild rice with fennel p21plum chicken with cashews p84honeyed prawns p87 thai red chicken curry p28 fish with mixed vegetables p54 char siu vegetables p96thai coconut and coriander pork p22salt & pepper chicken p20 COVER RECIPE: ALMOND AND CHILLI CHICKEN P72 1 tablespoon peanut oil ½ cup (80g) blanched almonds 600g chicken breast fillets, sliced thinly 2 cloves garlic, crushed 2cm piece fresh ginger (10g), grated 2 teaspoons sambal oelek 1 tablespoon oyster sauce 1 tablespoon salt-reduced soy sauce 1 tablespoon dry sherry 6 green onions, cut into 3cm lengths 1 Heat 1 teaspoon of the oil in wok; stir-fry nuts until browned lightly. Remove from wok. 2 Heat remaining oil in wok; stir-fry chicken, in batches, until browned. Remove from wok. 3 Add garlic, ginger and sambal to wok; stir-fry until fragrant. Return nuts and chicken to wok with sauces and sherry; stir-fry until hot. Add onion; stir-fry until combined, season to taste. on the table in 30 min serves 4 nutritional count per serving 18.2g total fat (2.3g saturated fat); 1417kJ (339 cal); 3.1g carbohydrate; 38.2g protein; 2.3g fibre Pamela Clark Food Director The Australian Women’s Weekly Test Kitchen With more than 70 million cookbooks sold, ACP Books is the publisher of some of the world's best-selling books. Every boo
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caption@P@ 1 STYLISH NEW COOKBOOK HOLDER – holds 8 books Just $6.95 plus postage & handling Start collecting cookbooks now. To order visit www.acpbooks. com.au or call 136 116 JUST $6.95 These are just a small selection of titles available in The Australian Women’s Weekly range on sale at selected newsagents and supermarkets or online at www.acpbooks.com.au If you like this cookbook, you’ll love these... Published in 2010 by ACP Books, Sydney ACP Books are published by ACP Magazines a division of PBL Media Pty Limited ACP BOOKS General manager Christine Whiston Editor-in-chief Susan Tomnay Creative director & designer Hieu Chi Nguyen Art director Hannah Blackmore Senior editor Wendy Bryant Food director Pamela Clark Sales & rights director Brian Cearnes Marketing manager Bridget Cody Senior business analyst Rebecca Varela Circulation manager Jarna Mclean Operations manager David Scotto Production manager Victoria Jefferys Published by ACP Books, a division of ACP Magazines Ltd, 54 Park St, Sydney; GPO Box 4088, Sydney, NSW 2001.phone (02) 9282 8618; fax (02) 9267 9438. acpbooks@acpmagazines.com.au; www.acpbooks.com.au Printed by Toppan Printing Co, China. Australia Distributed by Network Services, phone +61 2 9282 8777; fax +61 2 9264 3278; networkweb@networkservicescompany.com.au United Kingdom Distributed by Australian Consolidated Press (UK), phone (01604) 642 200; fax (01604) 642 300; books@acpuk.com New Zealand Distributed by Netlink Distribution Company, phone (9) 366 9966; ask@ndc.co.nz South Africa Distributed by PSD Promotions, phone (27 11) 392 6065/6/7; fax (27 11) 392 6079/80; orders@psdprom.co.za Canada Distributed by Publishers Group Canada phone (800) 663 5714; fax (800) 565 3770; service@raincoast.com Wok simple / food director Pamela Clark. ISBN: 978 1 74245 007 0 (pbk.) Notes: Includes index. Subjects: Wok cookery. Other Authors/Contributors: Clark, Pamela. Also Titled: Australian women
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caption@P@ 1 119 P panang curry paste 41pork char siu pork with snake beans 15 fried tofu with pork mince and wombok 60 pork and vegie pancakes 31 pork in red curry paste 107 prawns and pork with rice noodles 34 sticky pork 71 sweet and sour double-cooked pork 66 sweet and soy pork 48 thai coconut and coriander pork 22 thai green pork 89 thai pork mince 70poultry almond and chilli chicken 72 cashew chicken with water chestnuts and broccoli 102 chicken and spinach noodles 63 chicken pad thai 44 chilli bean chicken 37 chinese chicken fried rice 59 chow mein 79 combination sesame noodle salad 38 duck breasts with green onion sauce 42 egg noodles with chicken 62 five-spiced chicken and noodles 85 fried chicken with red cabbage 64 ginger and teriyaki chicken 94 hoisin duck with asian greens 77 honey chicken with buk choy and sesame 98 honeyed ginger chicken 58 lemon chicken with asian greens 81 nasi goreng combo 90 panang duck curry 41 plum chicken with cashews 84 salt and pepper chicken 20 satay chicken 14 sichuan duck with asparagus 112 stir-fried chicken and egg noodles 95 sweet chicken with capsicum 95 thai red chicken curry 28 turkey larb with cranberries 8prawns chilli prawns with noodles 17 chilli prawns with vermicelli noodles 113 combination sesame noodle salad 38 honeyed prawns 87 nasi goreng combo 90 ponzu prawns with green onions and spinach 101 prawns and pork with rice noodles 34 prawns with crispy thai basil 69 singapore noodle with prawns 43 stir-fried prawn omelette 36 R rice chinese chicken fried rice 59 fried brown rice 73 fried rice with chilli paste 20 fried rice with sweet beef 21 fried rice with vegetables, curried 94 garlic ginger rice with cajun fish 20 nasi goreng 21 nasi goreng combo 90 sweet fried rice with tomato and fresh pineapple 46 wild rice with fennel 21 S salad, combination sesame noodle 38salad, spicy stir-fried squid 43salad, vietnamese beef 57salmon in mis
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caption@P@ 1 STYLISH NEW COOKBOOK HOLDER – holds 8 books Just $6.95 plus postage & handling Start collecting cookbooks now. To order visit www.acpbooks. com.au or call 136 116 JUST $6.95 These are just a small selection of titles available in The Australian Women’s Weekly range on sale at selected newsagents and supermarkets or online at www.acpbooks.com.au If you like this cookbook, you’ll love these... Published in 2010 by ACP Books, Sydney ACP Books are published by ACP Magazines a division of PBL Media Pty Limited ACP BOOKS General manager Christine Whiston Editor-in-chief Susan Tomnay Creative director & designer Hieu Chi Nguyen Art director Hannah Blackmore Senior editor Wendy Bryant Food director Pamela Clark Sales & rights director Brian Cearnes Marketing manager Bridget Cody Senior business analyst Rebecca Varela Circulation manager Jarna Mclean Operations manager David Scotto Production manager Victoria Jefferys Published by ACP Books, a division of ACP Magazines Ltd, 54 Park St, Sydney; GPO Box 4088, Sydney, NSW 2001.phone (02) 9282 8618; fax (02) 9267 9438. acpbooks@acpmagazines.com.au; www.acpbooks.com.au Printed by Toppan Printing Co, China. Australia Distributed by Network Services, phone +61 2 9282 8777; fax +61 2 9264 3278; networkweb@networkservicescompany.com.au United Kingdom Distributed by Australian Consolidated Press (UK), phone (01604) 642 200; fax (01604) 642 300; books@acpuk.com New Zealand Distributed by Netlink Distribution Company, phone (9) 366 9966; ask@ndc.co.nz South Africa Distributed by PSD Promotions, phone (27 11) 392 6065/6/7; fax (27 11) 392 6079/80; orders@psdprom.co.za Canada Distributed by Publishers Group Canada phone (800) 663 5714; fax (800) 565 3770; service@raincoast.com Wok simple / food director Pamela Clark. ISBN: 978 1 74245 007 0 (pbk.) Notes: Includes index. Subjects: Wok cookery. Other Authors/Contributors: Clark, Pamela. Also Titled: Australian women
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caption@P@ 1 Water chestnuts resembles a chestnut, hence the English name. Small brown tubers with a crisp, white, nutty-tasting flesh. Basil, sweet an aromatic herb, this is the most common type of basil; it is used in Italian dishes and is one of the main ingredients in pesto. Buk choy (baby), also known as pak kat farang or shanghai bok choy, is smaller and more tender than buk choy. Use both stems and leaves. Oyster mushrooms, or abalone, are grey-white mushrooms shaped like a fan. Prized for their smooth texture and subtle, oyster-like taste. Nori, toasted (yaki-nori) a type of dried seaweed used to make sushi. Sold in thin sheets, plain or toasted. Has a pleasant nutty flavour. Palm sugar also known as nam tan pip, jaggery, jawa or gula melaka; made from the sap of the sugar palm tree. Substitute with brown sugar. Rice noodles (fresh) made from rice flour and vegetable oil; soft and white, they come in varying thicknesses, from thin to wide. Shallots also called french shallots, golden shallots or eschalots; small, brown-skinned, elongated members of the onion family. Somen noodles very thin, white Japanese noodles made of wheat flour; most often served cold in Japan, during hot summer months. Rice noodles (dried) made from rice flour and water, available flat and wide or very thin (vermicelli). Also known as rice stick noodles. Curry leaves are available fresh or dried and have a mild curry flavour; use like bay leaves. Available from Indian food shops and spice stores. Coriander (fresh) also known as cilantro or chinese parsley; a bright-green-leafed herb with both a pungent aroma and taste. Butter lettuce have small, round, loosely formed heads with soft, buttery-textured leaves and a mild, sweet flavour. Choy sum also known as pakaukeo or flowering cabbage; has long stems, light green leaves and yellow flowers. Is eaten stems and all. Enoki mushrooms are also known as enokitake; grown in clumps, they have small cream caps on long thin stalks and a delicate flavour. Egg noodles also kno
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caption@P@ 1 WOK SIMPLE www.acpbooks.com.au THE AUSTRALIAN This book is full of recipes for simple and very fast stir-fries. There are stir-fries for one, stir-fries for two, stir-fries for families and stir-fries for friends. There are quick recipes for rice-bowl stir-fries, special occasion stir-fries, kid-friendly stir-fries, vegetarian stir-fries and fiery stir-fries (with lots of chilli). Each recipe takes no more than 35 minutes from start to finish and they all contain ingredients readily available at most supermarkets. There is also information on all the different varieties of sauces used in the book, and tips and hints on how to get the most out of your wok. wild rice with fennel p21plum chicken with cashews p84honeyed prawns p87 thai red chicken curry p28 fish with mixed vegetables p54 char siu vegetables p96thai coconut and coriander pork p22salt & pepper chicken p20 COVER RECIPE: ALMOND AND CHILLI CHICKEN P72 1 tablespoon peanut oil ½ cup (80g) blanched almonds 600g chicken breast fillets, sliced thinly 2 cloves garlic, crushed 2cm piece fresh ginger (10g), grated 2 teaspoons sambal oelek 1 tablespoon oyster sauce 1 tablespoon salt-reduced soy sauce 1 tablespoon dry sherry 6 green onions, cut into 3cm lengths 1 Heat 1 teaspoon of the oil in wok; stir-fry nuts until browned lightly. Remove from wok. 2 Heat remaining oil in wok; stir-fry chicken, in batches, until browned. Remove from wok. 3 Add garlic, ginger and sambal to wok; stir-fry until fragrant. Return nuts and chicken to wok with sauces and sherry; stir-fry until hot. Add onion; stir-fry until combined, season to taste. on the table in 30 min serves 4 nutritional count per serving 18.2g total fat (2.3g saturated fat); 1417kJ (339 cal); 3.1g carbohydrate; 38.2g protein; 2.3g fibre Pamela Clark Food Director The Australian Women’s Weekly Test Kitchen With more than 70 million cookbooks sold, ACP Books is the publisher of some of the world's best-selling books. Every boo
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caption@P@ 1 Water chestnuts resembles a chestnut, hence the English name. Small brown tubers with a crisp, white, nutty-tasting flesh. Basil, sweet an aromatic herb, this is the most common type of basil; it is used in Italian dishes and is one of the main ingredients in pesto. Buk choy (baby), also known as pak kat farang or shanghai bok choy, is smaller and more tender than buk choy. Use both stems and leaves. Oyster mushrooms, or abalone, are grey-white mushrooms shaped like a fan. Prized for their smooth texture and subtle, oyster-like taste. Nori, toasted (yaki-nori) a type of dried seaweed used to make sushi. Sold in thin sheets, plain or toasted. Has a pleasant nutty flavour. Palm sugar also known as nam tan pip, jaggery, jawa or gula melaka; made from the sap of the sugar palm tree. Substitute with brown sugar. Rice noodles (fresh) made from rice flour and vegetable oil; soft and white, they come in varying thicknesses, from thin to wide. Shallots also called french shallots, golden shallots or eschalots; small, brown-skinned, elongated members of the onion family. Somen noodles very thin, white Japanese noodles made of wheat flour; most often served cold in Japan, during hot summer months. Rice noodles (dried) made from rice flour and water, available flat and wide or very thin (vermicelli). Also known as rice stick noodles. Curry leaves are available fresh or dried and have a mild curry flavour; use like bay leaves. Available from Indian food shops and spice stores. Coriander (fresh) also known as cilantro or chinese parsley; a bright-green-leafed herb with both a pungent aroma and taste. Butter lettuce have small, round, loosely formed heads with soft, buttery-textured leaves and a mild, sweet flavour. Choy sum also known as pakaukeo or flowering cabbage; has long stems, light green leaves and yellow flowers. Is eaten stems and all. Enoki mushrooms are also known as enokitake; grown in clumps, they have small cream caps on long thin stalks and a delicate flavour. Egg noodles also kno
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caption@P@ 1 THE AUSTRALIAN wok simple
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caption@P@ 1 WOK ESSENTIALS 4 KNOW YOUR SAUCE 6 STIR-FRIES FOR ONE 8 STIR-FRIES FOR TWO 22 STIR-FRIES FOR FAMILIES 44 STIR-FRIES FOR FRIENDS 98 GLOSSARY 114 CONVERSION CHART 117 INDEX 118 CONTENTS
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caption@P@ 1 4 CHAPTER NAME Stir-frying is a quick, easy, healthy style of cooking, but you need to have some basic equipment and follow a few golden rules. Pay a visit to just about any Asian food store and it will have all the equipment you’ll need. WHICH WOK TO BUY An inexpensive pressed metal wok will work just as well, if not better, than many of the more expensive varieties. Check the handle/s to see and feel what’s comfortable for you. A long wooden heatproof handle is sufficient on a small to medium-sized wok, as these can be easily managed. For larger, heavier woks, however, you will need two handles to be able to move the wok over the heat – these are usually made from metal, so they will get very hot. Consider the size of the wok you need. These days, many families don’t eat together, so it might be better to buy a smaller wok, just large enough to stir-fry food for one or two people. It’s important the wok you choose is compatible with your cooktop, check the manufacturer’s manual for this information. You might need a flat-bottomed wok, or one that will sit in a ring over the heat source. Woks are barbecue-friendly; some barbecues have a wok burner attached to them, however, make sure the wok you buy is suitable for your particular barbecue. WOK ACCESSORIES A wok chan – a lifter and stirrer – fits the shape of the wok, and while a chan isn’t vital to have, it’s a comfortable utensil to use to toss and move the food around. It’s not essential to have a lid, but it’s very useful. Buy one that fits the wok tightly, as this will trap the steam and heat. This is especially handy for seafood, like mussels, prawns etc, where high heat is needed to cook the seafood quickly without toughening it. Also, for a quick wilting of Asian greens, the lid does wonders. A wok ring holds the wok steady. For electric cooktops, buy a solid-metal design with ventilation holes. For gas, a wire-frame will ensure the flame gets enough air. There are othe
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caption@P@ 1 5 CHAPTER NAME SEASONING YOUR WOK Your new wok will need to be seasoned before you use it. If you can, do this on a barbecue outside as seasoning causes a lot of smoke. There are lots of theories about seasoning a wok, but basically you are trying to build a patina of oil over the inside surface, which will cause the wok to blacken; you will find that food will almost never stick to a much-used wok. Wash the wok well with hot soapy water, then rinse and dry it. Dab some peanut oil (it's the best oil to use over high heat) onto a wad of absorbent paper and wipe it over the entire inside surface of the wok – the coating of oil should be light and even. Place the wok over the heat source, turn the heat to low then increase the heat gradually to a moderately high temperature, or until the oil starts to smoke. It works best if you oil and heat the wok a couple of times, leaving it to cool down completely before going through the process again. After cooking, cool the wok, wash it with hot soapy water using a brush to remove any stubborn pieces of food (don’t scour the wok), rinse and dry it well. To dry the wok completely, put it over a low heat for a few minutes. If not using the wok for a while, wipe the inside surface lightly with oil, or spray with cooking oil, then cover the surface with plastic wrap to prevent dust settling on the oil. This will stop any rust developing on the surface. Remove the plastic, wash, rinse and dry the wok before using it again. STIR-FRY EXPRESS You can get away with stir-frying in a frying pan, it’s just not as easy to handle a pan as it is a wok. Also, there is a tendency to “stir” and squash the food, as opposed to keeping the food on the move during the tossing action of stir-frying. It’s quite difficult to toss the food and keep it moving in a pan, whereas it’s easy to do this in a wok using a chan. The cooking time is minimal, so your family should be ready, chopsticks in hand, to eat. There’s nothing quite
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caption@P@ 1 6 LIGHT SOY has a thin consistency, is light in colour and saltier than dark soy. It’s used when the natural colour of the ingredient is important to the dish. It's also used as a condiment and is good in soups, and with fish, chicken and pork. DARK SOY has a thick consistency and is less salty than light soy. It has a robust malty flavour and is usually coloured with caramel. It’s used in braises, stews and casseroles that contain red or game meat. JAPANESE SOY is also known as tamari. It is a naturally fermented soy sauce and has a low percentage of wheat compared to most other soy sauces. It has an intense, but clean, flavour, and is used in cooking and for dipping sauces. It’s great with sashimi-quality fish and oily fish. KECAP MANIS is an Indonesian soy sauce sweetened with palm sugar; it’s also sometimes flavoured with star anise and garlic. It’s used in cooking, mostly with red meat, and as a dipping sauce. It’s often used as a substitute for dark soy. KECAP ASIN originated in Indonesia, and is known as ‘salty soy sauce’; it is very similar in taste to the Chinese light soy sauce, although it is slightly thicker and has a stronger flavour. It goes well with white fish. FISH is made from the juice leftover from salted anchovies or squid. There are many varieties: some are light in flavour and make good dipping sauces, others are strong and are best used in cooking. It’s an acquired taste, always salty, and should be used in small quantities to begin with. HOISIN is made from salted, fermented soya beans, onions and garlic. It’s thick, with a slightly sweet spicy flavour. Used as a marinade, and is part of the sweet, sticky flavour of chinese barbecued duck and pork. Hoisin is served with peking duck, a dish that is prized for its thin, crispy skin. PLUM is sticky with a sweet and sour flavour; it is mostly used in Chinese cooking as a dip for deep-fried foods, or as an ingredient in a marinade. KNOW YOUR SAUCE
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caption@P@ 1 7 BLACK BEAN is a strong-flavoured salty sauce made from fermented soya beans. It’s used as an ingredient in sauces and marinades for all kinds of seafood and meat dishes. Always use it sparingly to begin with. OYSTER is an all-purpose seasoning that goes well with all kinds of meat and seafood, and steamed asian vegetables, often as an ingredient in a sauce or marinade. It’s made from oysters, soy sauce, salt and spices. CHILLI there are many varieties available, all based on chillies. It’s used in cooking and as a condiment. It goes well with almost all savoury foods. The degree of heat of this sauce varies hugely, so be careful of how much you use. CHILLI BEAN is a spicy, salty sauce made from fermented broad beans, soya beans, rice, chillies and various spices. It goes well with stir-fried vegetables and fried rice. SWEET CHILLI is made from chillies with added sugar. It’s popular in most western countries and goes well with prawn toast, spring rolls and chicken dishes. It’s fast becoming the “new” tomato sauce. TERIYAKI, traditionally, was a cooking technique in which food was marinaded in a mixture of sweet soy sauce, sake, ginger, sugar and various seasonings, then grilled or fried. The commercially made sauce contains the same ingredients. It goes well with chicken and most other meat. CHAR SIU is a Chinese barbecue sauce made of hoisin, sherry, soy, sugar, black bean paste and five spice. It was traditionally made to go with roasted pork, but is excellent used as a glaze for ham, or with duck and lamb. XO is made from chopped dried seafood cooked with chilli, garlic, onion and oil; serve a little as a sauce with any seafood. The name comes from fine XO (extra old) cognac, a liqueur thought to denote high quality or prestige; so XO was used to suggest the same high-quality of the sauce. KNOW YOUR SAUCE
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caption@P@ 1 8 STIR-FRIES FOR ONE on the table in 25 MIN TURKEY LARB WITH CRANBERRIES 1 tablespoon peanut oil 1 clove garlic, crushed 1 shallot (25g), chopped finely 1 tablespoon dried cranberries, chopped coarsely 200g turkey mince 1 tablespoon light soy sauce ½ teaspoon fish sauce 1 tablespoon kecap manis ½ teaspoon five-spice powder 1 small carrot (70g), grated finely 1 cup (80g) finely shredded wombok ½ lebanese cucumber (65g), seeded, sliced thinly 1 fresh long red chilli, sliced thinly 1 lime wedge 1 Heat oil in wok; stir-fry garlic, shallot and cranberries until shallots are tender. Add mince; stir-fry until mince changes colour. 2 Add sauces, five-spice, carrot and wombok; stir-fry until wombok wilts, season to taste. 3 Serve larb topped with cucumber, chilli and lime. nutritional count per serving 29.4g total fat (6.9g saturated fat); 2157kJ (516 cal); 17.1g carbohydrate; 42.3g protein; 7.4g fibre Chicken or pork mince can be used instead of turkey mince.
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caption@P@ 1 9 STIR-FRIES FOR ONE
