Recipes for wok

Not so long ago, new dishes appeared in European kitchens, similar to a frying pan on the principle of cooking, but differing in shape. A wok is a metallic container of conical shape, something in between a bowler or a cauldron and a regular frying pan. In our houses wok came from China, where this kind of tableware is very popular, and it's no coincidence: the wok allows you to cook quickly, save heat (no matter whether it's gas or electric energy), besides it's convenient for cooking in woks dishes of exotic cuisines of the world: Chinese, Thai, Indonesian. As a rule, the wok is sold with a lid, but whether you use it for cooking, it's up to you.

What to cook?

Some people think that the release has an unusual form for us, we need to come up with some special recipes for a wok. This is not true. In it, you can fry the potatoes or meat, cook scrambled eggs or tomato sauce for a vegetable dish. However, if traditional dishes do not suit you, and you do not know what to cook in a wok, use the recipes of Chinese cuisine. For example, chop pork thinly along the fibers, quickly fry it in a wok, add soy sauce or orange juice, a bit of grated ginger, a little sugar and a couple of spoons of red table wine.

Features of cooking in a wok

If you just bought this dish and still do not understand how to use the frying pan wok, remember a few rules. First: in the wok should not pour a lot of vegetable oil - it will not spread on the bottom, which means that the products will be fried almost in deep frying. Second: the wok can not be left on fire unattended - the food will burn, stir constantly, vigorously shaking the frying pan. Third: the products need to be cut finely, since the heat in the wax is stronger than in the frying pan, which means that the large pieces are burned, but remain damp inside.

Recipes

What can be cooked in a wok, which can not be cooked in a frying pan? For example, Japanese cuisine, which should not be overcooked, preserving the maximum of nutrients, vitamins and trace elements.

The Teriyaki salmon is prepared quickly, but preliminary preparation is needed. Cut fish fillets with thin long strips across the fibers and marinate in teriyaki sauce (you can use soy sauce). In the wok, heat the oil, fry the pepper and a clove of garlic, then remove the pepper and garlic from the pan and put the fish into it. Stirring vigorously, fry the salmon for a minute and a half, add the sauce in which it was marinated, and shake it a couple of times. To the fish, you can add frozen green peas or a string bean and put out, also vigorously shaking, for another 4 minutes. Fish can be served to salads from vegetables.

Pilaf

Just want to disappoint fans of pilaf. Traditional pilaf in a frying pan wok can not be cooked: meat, most likely, will burn for the time until rice is prepared. But after all for each dish has its own ideal dishes, and pilaf should be prepared in kazan. However, even in a wok you can cook pilaf, for example, with chickpeas, peas, although this will require a lot of preparation: soak chickpeas and rice in hot water in the evening in two bowls (for 8-10 hours). Rinse rice and pour into a colander, chickpeas cook until done. In the wok, heat the oil, put in it boiled chickpeas, steamed and washed raisins, spices, a little ginger. After a couple of minutes, add rice and fry everything, stirring well for 5 minutes. Pour the boiling water so that it lightly covers the rice, and leave it over low heat for 5-7 minutes. Add the nuts, greens. However, if your wok with thick walls, you can cook in it and a traditional pilaf with meat.

Recipes of dishes in wok are not very complex, food, cooked in this way, turns out delicious and useful.