Wonderful

Wok Recipes

A Complete Cookbook of Down-Home Dish Ideas!

By
Alice Waterson

Copyright 2017 Alice Waterson
Kindle Edition

 License Notes
No part of this Book can be reproduced in any form or by any means including
print, electronic, scanning or photocopying unless prior permission is granted by
the author .
All ideas, suggestions and guidelines mentioned here are written for informative
purposes . While the author has taken every possible step to ensure accuracy, all
readers are advised to follow information at their own risk . The author cannot
be held responsible for personal and / or commercial damages in case of
misinterpreting and misunderstanding any part of this Book
 Table of Contents
Introduction
Did you know you can cook breakfast dishes in a wok? Here are a few of the best…
Breakfast Noodles
Wok Breakfast Sausage Oatmeal
Bacon Egg Fried Rice
Now let’s look at some uber-tasty lunch, dinner and side dish recipes…
Asparagus Turkey Stir Fry
Stir Fry Cucumbers & Pork
Stir Fry Swiss Chard
Bacon & Shallots Stir Fry
Cold, Spicy Stir Fry Tofu
Wok Bok Choy
Stir Fry Shrimp Tofu Soup
Stir Fry Snow Peas
Wok Pork Kimchi
Ginger Beef Stir Fry
Onion & Spinach Stir Fry
Stir Fry Tofu Steaks
Sesame Noodle Stir Fry
Chutney Chicken Stir Fry
Wok Coconut Curry & Noodles
Stir Fry Scallions with Eggs
Stir Fried Broccoli & Peppers
Pork Larb Stir Fry
Wok Pork Linguine
Prawn Curry Stir Fry
Wok Thai Chicken & Basil
Vegetable & Almond Stir Fry
Wok Desserts? Yep, they’re out there. Here are some yummy ones…
Poached, Stir Fried Pears
Wok Banana Fritters
Almond Jelly Stir Fry with Fresh Fruit
Steamed Coconut Milk Wok Cake
Stir Fry Fruit & Ricotta
Conclusion
 Introduction

How can you integrate stir-fried foods into your recipe repertoire at home?
Can you seek out the different varieties of ingredients you’ll need to make these
dishes?
Are you curious about the various ways in which recipes prepared in a wok can
make your meals tastier?
Admittedly, I wasn’t one of the forerunners when it comes to using a wok or
acknowledging its benefits. I mean, I already had a cupboard full of pans. Why
buy one more? Could it really do more than any of my frying pans?
But then I tried stir-frying in a wok, and it changed my mind. I’m betting if you
try it once or twice, you’ll become more comfortable with using a wok, too.
There is less work involved in meal prep, and the results are SO delicious! Stir
frying is easy to learn and the wok is easy to use.
In this cookbook, you’ll discover how to use stir fry cooking in 30 different
dishes. Try some of them out! You may find that you, too will be won over by
the convenience and ease of using the wok.
Did you know you can cook breakfast
dishes in a wok? Here are a few of the
best…
 Breakfast Noodles

Don’t grab a box of boring dry cereal for breakfast in the morning. Try these stir
fry breakfast noodles, instead. It’s stir frying’s answer to a fast breakfast without
sitting in line at a drive through.
Makes: 2 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
1 tbsp. of sesame oil, toasted
6 ounces of rice noodles, flat, dried – boiled, then rinsed with cold
water
1 & ¼ tbsp. of soy sauce
1 x 2-inch piece of peeled, minced ginger
¼ pound of pork, ground
3 tbsp. of oil, canola
4 minced garlic cloves
 6 minced scallions
1 tsp. of sugar, granulated
Instructions:
1. Heat a wok equipped with a flat bottom on high heat ‘til it starts smoking.
Add the canola oil around edges. Swirl and coat sides and bottom.
2. Add the pork, garlic, ginger and ½ of the scallions.
3. Stir and break up the pork while cooking it until it browns. This should take
three to four minutes.
4. Add the sugar and soy sauce. Cook for 30 more seconds.
5. Add sesame oil, remaining scallions and noodles. Toss until they are hot. This
should take about a minute.
6. Transfer pork and mixture to plates or bowls and serve hot.
 Wok Breakfast Sausage Oatmeal

Oatmeal is surely one of the most versatile foods we can use for breakfast. These
lovely sausages will win you over, too. They are so tasty! The flavor, when
paired with oatmeal, is phenomenal.
Makes: 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
2 tbsp. of soy sauce, low sodium
½ lb. of sausage, cooked
1 cup of oats, old-fashioned
1 & ¾ cups of filtered water
1 cup of carrots and peas, fresh, or defrosted if using frozen
3 beaten eggs, large
3 sliced green onions
2 tbsp. of oil, safflower
Instructions:
1. Bring the water to boil in medium sized pan.
2. Add oatmeal. Stir occasionally while simmering for five minutes.
3. Heat your wok on med-high. Add oil. Swirl to cover bottom of pan.
4. Add green onions. Cook for a minute. Don’t allow them to brown.
5. Add eggs. Cook until they have set. Stir in carrots and peas.
6. Add the sausage, oatmeal and soy sauce and combine by tossing. Serve warm
or hot.
 Bacon Egg Fried Rice

Bacon egg fried rice is such an easy recipe for hurried weekday mornings. It’s
full of the great flavor of bacon, and it’s very easy to make.
Makes: 4 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
2 chopped scallions
1 tsp. of soy sauce, dark
2 tsp. of soy sauce, low sodium
¼ tsp. of granulated sugar
1 tsp. of salt, kosher
5 cups of rice, cooked and fluffed, then cooled
1 diced onion, medium
8 ounces of bacon, lean, cut in 1” pieces
3 beaten eggs, large
1 tsp. of oil
 Ground pepper, as desired
Instructions:
1. Heat oil in the wok on med. heat. Add the beaten eggs. Scramble them gently
and remove them from the wok. Set the eggs aside.
2. Keep wok on med. heat. Add bacon. Let it render and crisp. Once it is at your
desired level of doneness, remove from wok and set aside with eggs.
3. Add onions to wok. Stir fry ‘til they are translucent. Once there, add pre-
cooked rice. Stir fry for a couple minutes.
4. Flatten and break up clumps in mixture. Add soy sauces, salt and sugar.
5. Stir mixture for another one to two minutes. When steam starts coming off
rice, it is heated enough. Sprinkle some water in if the rice looks dry to you.
6. Stir in scallions, pepper, bacon and eggs and serve hot.
Now let’s look at some uber-tasty lunch,
dinner and side dish recipes…
 Asparagus Turkey Stir Fry

Asparagus and turkey work so well together in this low-fat dish. It cooks
quickly, which
Makes it a winner. These are two foods that are not used together a lot, but the
tastes complement each other well.
Makes: 5 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
1 wedge-cut tomato, medium
3 & ½ cups of hot white rice, cooked
4 oz. of sliced mushrooms
1 lb. of 1” pieces of asparagus, fresh
1 x 8-oz. can of sliced, drained water chestnuts
4 tsp. of corn starch
1 lb. of turkey breasts, halved, skinless, boneless, sliced in strips
1 tbsp. of oil, olive
 2 tbsp. of soy sauce, reduced sodium
2/3 cup of cold water, filtered
½ tsp. of ginger, ground
2 minced cloves of garlic
4 x 1” cut pieces of green onions
2 quartered, sliced carrots, medium
Instructions:
1. Heat oil on med-high in wok. Add the turkey and stir fry ‘til it is not pink any
longer. Remove the turkey and keep it warm.
2. Add asparagus, mushrooms, carrots, green onions, ginger and cloves of garlic
to wok. Stir fry ‘til the veggies are tender but crisp.
3. Combine the corn starch with the water and soy sauce. Add them, along with
water chestnuts, to the wok. Bring to boil.
4. Cook while stirring for one to two minutes until sauce thickens. Return the
turkey to wok. Heat fully through. Serve with tomato wedges and rice.
 Stir Fry Cucumbers & Pork

When you think of cucumbers, you may think first of pickles or salads. They
also work very well in stir fries. When they interact with the intense heat of the
wok, they become smooth, with a meaty, juicy bite. The pork brings out their
taste even better, in this easy recipe.
Makes: 2-4 Servings
Cooking + Prep Time: 70 minutes
Ingredients:
3 cucumbers, large, peeled partially, seeded, cut to ¼” thickness
1 & ½ tsp. of salt, kosher
For marinated pork:
½ tsp. corn starch
1 tsp. of fish sauce, Asian
1 tsp. of oil, canola
1 tsp. of wine, Shaoxing
1 tsp. of soy sauce
½-lb. of pork, ground
For sauce & stir-fry:
½ garlic head, peeled, sliced thinly
½ - 1 tsp. of chili flakes, as desired
1 tbsp. + 1 tsp. oil, canola
½ tsp. of corn starch
1 tsp. of sesame oil, toasted
1 tsp. of soy sauce
2 tsp. of water, filtered
To serve: cooked white rice
Instructions:
1. Place the cucumber in large sized bowl. Add salt. Mix. Toss ‘til cucumbers
begin releasing some of their water. Allow to sit for 1/2 hour.
2. Combine the pork with corn starch, fish sauce, oil, wine and soy sauce in
small sized bowl. Combine. Refrigerate for 1/2 hour minimum or leave it
overnight.
3. Combine water, sesame oil, corn starch and soy sauce in small sized bowl.
Combine and set aside. Drain the cucumbers. Rinse under running water. Drain
and pat dry.
4. Heat 1 tsp. of canola oil on high heat in your wok until it smokes.
5. Add the marinated pork and spread it out. Allow to cook without stirring for ½
minute.
6. Break pork into pieces with spatula. Add the chili flakes as desired. Continue
to stir fry until pork has cooked through and is turning brown. Transfer to bowl.
Set it aside.
7. Wipe the wok until it is clean. Add remaining 1 tbsp. of canola oil. Heat on
high ‘til it smokes. Add the garlic. Stir while cooking for about 10 seconds.
8. Add cucumbers. Stir while cooking for two minutes. Return pork to wok.
Combine. Mix sauce and pour into wok.
9. Continue to stir and cook until cucumbers start looking glossy. Transfer to
plate. Serve along with white rice.
 Stir Fry Swiss Chard

The Swiss chard in this easy recipe not only gives it great taste, but also has
healthy antioxidants that are good for your body. It’s also easy to find and it
tastes delicious.
Makes: 2-4 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
2 tsp. of soy sauce
1 tsp. of sugar, granulated
3 chopped garlic cloves
1 tsp. of oil, vegetable
1 bunch (8-10 leaves) of Swiss chard
Instructions:
1. To prepare chard, remove stems. Chop leaves into ½” pieces. Then chop stems
into 1 & ½” pieces. Separate leaves and stems.
2. Heat oil in wok until it is hot. Add the garlic. Stir several times until it
becomes fragrant.
3. Add stems of chard. Cook while stirring until they begin softening.
4. Add leaves. Stir several times. Add sugar and soy sauce. Stir and mix. Stir
while cooking until chard becomes tender. Transfer to plate. Serve warm.
 Bacon & Shallots Stir Fry

Bacon and shallots work well together in this easy dish. Add in the sautéed
asparagus and you have a treat that’s tough to beat. This is one of my all-time
favorite asparagus recipes.
Makes: 4 Servings
Cooking + Prep Time: 1 hour & 50 minutes
Ingredients:
1 tbsp. of shoyu soy sauce, white
1 lb. of trimmed & sliced asparagus
¼ cup each of corn meal, finely ground; flour, all-purpose; sherry
vinegar and black vinegar
1 tbsp. of vegetable oil + extra to fry
4 oz. of bacon slab, cut in 1&1/4” pieces
2 sliced shallots
Salt, kosher
Instructions:
1. Combine both types of vinegar in medium sized bowl. Add shallots. Allow to
sit and toss occasionally for an hour. Drain. Pat dry.
2. Cook bacon in wok on med. heat. Stir occasionally, ‘til most fat has been
rendered and bacon starts browning.
3. Transfer bacon to a plate lined with paper towels. Pour fat off. Wipe the wok
out and set it aside.
4. Pour oil in medium-sized pot until it is coming 2 inches up the sides of the
pot. Heat on med-high. Whisk corn meal and flour in shallow bowl.
5. Dredge the shallots in the flour mixture. Shake excess off. Toss occasionally
while frying until crisp and golden. Lay on plate with paper towels. Add salt, as
desired.
6. Heat the wok on med-high. Swirl last 1 tbsp. of oil to coat pan. Add the
asparagus. Cook and season using salt. Toss, ‘til it is nearly cooked through.
7. Add 1 tbsp. of water and the bacon. Toss and cook ‘til asparagus has cooked
all the way through. Add the soy sauce and coat by tossing. Top with shallots
and serve.
 Cold, Spicy Stir Fry Tofu

Tofu is a useful food in any season in China. Cold tofu works well for those hot
summer days. This recipe uses silken tofu, which is different from the firm tofu
used in many other Asian recipes. Firm tofu is used in stir-fry dishes including
soups, but the silken variety works especially well in this recipe.
Makes: 2 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
1 pkg. of tofu, silken
2 tbsp. of scallions, chopped
2 minced garlic cloves
½ tsp. of sugar, granulated
1 tsp. of oil, sesame
1 tbsp. of bean paste, spicy
1 tbsp. of soy sauce, low sodium
Optional: chopped cilantro and chopped Thai basil
Instructions:
1. Combine sugar, sesame oil, bean paste and soy sauce in small sized bowl. Add
½ of scallions and ½ of garlic. Mix well.
2. Slice tofu. Lay it in serving bowl. (This is your wok, for cold stir frying.)
3. Drizzle sauce over tofu. Garnish with remaining scallion and garlic. Serve.
 Wok Bok Choy

This is a great side dish to serve with Asian entrees. The Bok choy has a crisp
and wonderful texture that is vaguely like celery, but with more taste. You can
also add chicken or shrimp to make this a main dish. Double the sauce if you
make it a main. This is such a yummy and simple recipe, it’s good either way.
Makes: 1-2 Servings
Cooking + Prep Time: 10 minutes or less
Ingredients:
1 lb. of Bok choy, more or less
2 minced garlic cloves
1 tbsp. of oil, olive
Salt, kosher, as desired
Ground pepper, to taste
Instructions:
1. Rinse Bok choy and drain. Cut stems.
2. Add olive oil, garlic and Bok choy to your wok.
3. Sauté on med. heat for two minutes.
4. Add kosher salt & ground pepper, as desired. Serve.
 Stir Fry Shrimp Tofu Soup

This stir fry is easy, and that’s one of the best things about stir fry dishes. When
we enjoy cooking in our home, we sometimes tend to overcomplicate things. But
why throw in more ingredients than you need? This dish is delicious without the
inclusion of lots of ingredients.
Makes: 1-2 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
1 thinly sliced scallion
32 oz. of broth, chicken
2 diced, smashed garlic cloves
1 ginger knob, washed, dried, shredded
2 heads of Bok choy, washed well with stems separated
½ packet of halved tofu puffs
¾ pound of shelled, de-veined shrimp
1 dash of sherry
1 squirt tamari
1 pinch salt, kosher
 1 dash of pepper, WHITE
To garnish: chopped cilantro sprigs
Instructions:
1. Fry tofu and veggies in wok with ½ of ginger and garlic. Remove and plate.
Fry shrimp with the remaining ginger and garlic, only until they are turning pink.
Add to veggie tofu plate.
2. Add stock in wok. Allow to boil. Add a dash each of sherry and white pepper.
Add a pinch of salt and a squirt of the tamari. Adjust seasonings, as desired.
3. Add the shrimp and vegetables. Serve garnished with cilantro and scallions.
 Stir Fry Snow Peas

Snow peas will add a healthy, tasty crunch to your mid-day meal. It’s easy and
quick, and simply perfect for those cold days in winter. You can serve it any
season, though. This recipe is free of dairy and gluten, and if you want a heartier
meal, you can serve it over noodles or rice.
Makes: 2 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
1 tsp. of oil, peanut
2 tbsp. of XO sauce (spicy Asian seafood sauce)
4 & ½ oz. of trimmed snow peas
Instructions:
1. Heat your wok on high for five minutes. Drizzle oil in and follow with snow
peas.
2. Quickly toss to coat. Allow to set for ½ minute, so the peas can blister. Then
resume tossing every 30 seconds as you cook for two minutes.
3. Add XO sauce. Toss so that peas become coated with sauce and it warms
through. Serve promptly.
 Wok Pork Kimchi

This is a milder version, from Japan, of a Korean recipe. That dish is known as
Jaeyook Bokkeum. This recipe has just several simple ingredients, so it works
perfectly for a busy weekday dinner dish.
Makes: 2 Servings
Cooking + Prep Time: 15 minutes
Ingredients:
1 chopped scallion
2 servings of medium grain steamed rice
1 tbsp. of red pepper paste, Korean
1 & ½ tsp. of sugar, granulated
2 cups of kimchi
1 sliced onion, large
8 oz. of pork, sliced thinly
2 tbsp. of oil
Instructions:
1. Heat your wok on high until it begins to smoke. Add oil and pork. Stir fry
until it caramelizes slightly, about a minute.
2. Add sugar, onion and kimchi. Cook for three more minutes. Add pepper paste.
Cook for one minute more.
3. Serve on rice, garnished with scallions.
 Ginger Beef Stir Fry

This quick stir fry dish is ready to eat in only 20 minutes. It achieves the main
things people love about take-out food. There are just a few ingredients, and you
don’t need any special equipment to prepare them. A wok is normally used, but
if you haven’t yet purchased one, you can use a heavy frying pan.
Makes: 4 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
2 cups of cooked rice, warmed
1 tsp. of corn starch
1 tbsp. of brown sugar, light
2 tbsp. of vinegar, rice
6-8 slices of ginger, fresh
2 tbsp. of soy sauce, low sodium
1 wedge-cut onion
8 oz. of trimmed snow peas, fresh
1 sliced bell pepper, red
1 lb. of sliced top sirloin, boneless
 2 minced garlic cloves
2 tbsp. of oil, vegetable
Instructions:
1. Heat oil in wok on high heat. Add the beef, ginger and garlic.
2. Cook until the beef browns, about two minutes. Add onion, red pepper and
snow peas. Continue to cook for two to three minutes. Veggies should be crisp
but tender.
3. Whisk corn starch, brown sugar, vinegar and soy sauce in small sized bowl.
Pour this into the wok. Cook ‘til the sauce has thickened and serve dish over
rice.
 Onion & Spinach Stir Fry

This dish shows how well onions and spinach can get along together. It’s a
milder version of a similar dish that uses red pepper flakes. This one does not.
It’s an easy dish to prepare and the taste is wonderful.
Makes: 2 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
½ tsp. of sugar, granulated
1 & ½ tbsp. of soy sauce, light
1 sliced onion, small
1 & ½ tbsp. of vinegar, rice
½ pound of cleaned spinach, fresh
Instructions:
1. Coat your wok using cooking spray. Heat up to med-high. Add the onion and
spinach to the wok and stir for one to two minutes.
2. Mix sugar, vinegar and soy sauce together in small sized bowl. Pour this into
the wok.
3. Lower heat to medium. Stir until onion and spinach are crisp but tender. Serve
warm.
 Stir Fry Tofu Steaks

This recipe is so easy that it almost wouldn’t have to be called a recipe. The
seasonings can be interchanged, so if you want it spicier or milder, it’s up to you.
If you’re a newcomer to tofu, this is a wonderful dish to start out with.
Makes: 2 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
1 tbsp. of scallions, chopped
¼ tsp. of salt, kosher
1 tsp. of cumin seeds
1 block of tofu, firm
¼ tsp. of garlic powder
1 tbsp. of cilantro, chopped
1 tsp. of soy sauce
1 tbsp. of hoisin sauce
 2 tbsp. + 1 tsp. of oil
1 tsp. of pepper powder, red chili
Instructions:
1. Open tofu pkg. Place on plate and drain for about 10 minutes. Slice into pieces
of 3/4” thickness.
2. Crush cumin seeds roughly. Add salt, chili powder and garlic powder and
combine.
3. Combine soy sauce, 1 tsp. of oil and hoisin sauce in a small sized bowl.
4. Heat 2 tbsp. of oil in your wok, on high heat. Place tofu carefully into wok.
5. Sprinkle ½ of dried spices on tofu. Allow to cook for three to five minutes.
When bottom of tofu is brown, flip it. Brush with ½ of sauce mixture and
sprinkle with spices. Cook for about three minutes. Flip tofu again.
6. Brush other side of tofu with remaining sauce. Sprinkle it with cilantro and
scallions. Serve.
 Sesame Noodle Stir Fry

This easy stir fry will make your night. All you have to do is whip up a simple
sauce for stir frying, made with tahini, soy sauce, rice vinegar and vegetable oil.
The sesame noodles absorb the sauce splendidly.
Makes: 2 Servings
Cooking + Prep Time: 15 minutes
Ingredients:
Handful of scallions, chopped
10 tbsp. of water, hot
1 tsp. of sugar, granulated
2 tbsp. of oil, vegetable
2 to 4 tsp. of vinegar, rice
2 tbsp. of soy sauce, light
1 tbsp. of tahini
8 ounces of wheat noodles, fresh
2 tbsp. of peanut butter, creamy
Instructions:
1. Cook noodles using directions on package.
2. As noodles cook, mix water, sugar, vegetable oil, rice vinegar, soy sauce,
peanut butter and sesame paste together. Create an even, smooth paste.
3. Once noodles are done cooking, drain and toss with sauce and chopped
scallions. Noodles are best if you mix them hot. Serve.
 Chutney Chicken Stir Fry

What goes well with chicken? Well, many things, of course. But try this chutney
dish, because it’s unlike the rest, and better than most. The sauces are simple,
and the dish is delicious.
Makes: 3 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
2 tbsp. of soup mix, onion
7 ounces of chutney, mango
Oil, canola
3 chicken breasts, skinless, boneless, cubed
Instructions:
1. Fry chicken cubes in oil in a pan until done. Don’t overcook them.
2. Add mango chutney to your wok. Cook for about three minutes, when it will
be reduced slightly. Add onion soup slowly and mix until taste is as you desire.
3. Add cubed chicken. Mix and coat. Serve on couscous or rice.
 Wok Coconut Curry & Noodles

This dish was inspired by Pad Thai, and you can use the same type of noodles in
preparing this meal. It also has other influences from Asia, because the sesame
seeds sprinkled on top will fit in well with the rest of the ingredients.
Makes: 3 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
6 ounces of rice vermicelli noodles, dried
2/3 cup of milk, coconut
2 tbsp. of fish sauce
1 cup of water, filtered
4 cups of broth, chicken
8 ounces of sliced chicken breast, boneless
2 tbsp. of oil
3 chopped garlic cloves
3 tbsp. of red curry paste, Thai
1 tbsp. of grated ginger, fresh
For garnish: scallions, cilantro, red chilies, red onion, fresh lime juice
Instructions:
1. Into a wok on med. heat, pour oil, curry paste, ginger and garlic. Fry for about
five minutes until the mixture is fragrant.
2. Add chicken. Cook for two or three minutes, ‘til chicken becomes opaque.
3. Add coconut milk, fish sauce, water and chicken broth. Bring to boil. Adjust
salt if desired.
4. Pour soup over noodles in serving bowls. Add garnishes and squeeze of lime
juice. Serve within a couple minutes for best taste.
 Stir Fry Scallions with Eggs

I just made this recipe a couple weeks ago, for dinner. It’s easy and quick. Hey, I
know a lot of recipes SAY quick and easy and then they’re NOT, but this one
really is. It’s a great first dish for new stir fry “chefs” and it’s a great side dish
when you’re in a hurry.
Makes: 1 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
1 tbsp. of oil
2 large eggs
2 sliced scallions
White rice, cooked
1 pinch of sugar, granulated
Soy sauce, as desired
Instructions:
1. Fry eggs over easy in your wok. Lay on bed of rice. Add scallions and a bit of
soy sauce, along with 1 pinch of granulated sugar. Stir fry until just wilted.
2. Top eggs with scallions. Drizzle using soy sauce, as desired. Serve.
 Stir Fried Broccoli & Peppers

The way to create an excellent stir fry dinner is having the vegetables crisp and
hot. You can cook this dish the way you want it, as far as the crispness is
concerned. You can create a thicker sauce by adding a couple teaspoons of corn
starch, too.
Makes: 4 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
1 sliced green pepper
1 tbsp. of sesame seeds
6 & ¼ oz. of chopped broccoli
1 tbsp. of oil, sesame
Instructions:
1. Heat oil in your wok on med-high. Sauté sesame seeds and broccoli for a
couple minutes.
2. Stir in the green pepper. Cook for two to three minutes, till the pepper is crisp
but tender. Remove and serve.
 Pork Larb Stir Fry

Larb is a salad-type dish but created from meat. It is originally from Thailand. It
combines fresh and savory flavors and herbs, along with lime juice and mint.
The ground rice grains add nuttiness and texture to the meal.
Makes: 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
½ cup of mint leaves, fresh
¼ cup leaves of cilantro
3 chopped scallions
1 lime, fresh, juice only
1 tbsp. of fish sauce
¼ tsp. of sugar, granulated
1 lb. of pork, ground
Ground rice grains
1 tbsp. of oil, vegetable
1 tbsp. of sticky rice, uncooked
 3 peeled, sliced shallots
1 sliced chili, red
Instructions:
1. In dry wok on low heat, toast rice grains, continuously stirring until they are
fragrant and golden. Grind to coarse powder and set aside.
2. Place wok on high heat ‘til is begins to smoke. Add oil and pork. Stir-fry ‘til
pork has browned.
3. Add in lime juice, fish sauce, sugar and rice powder.
4. Continue stir frying for a minute more. Add mint, cilantro, scallions, shallots
and chili. Stir fry for another minute. Adjust taste as desired.
5. Serve with jasmine rice or sticky rice.
 Wok Pork Linguine

This easy, quick recipe is perfect if you have leftover pork in your fridge that
you want to use. If you use it for your main dish, there are about five servings, or
two to three if you have a really hungry family.
Makes: 5 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
1 halved, sliced onion, medium
2 sliced carrots, medium
3 tsp. of oil, sesame
1 lb. of cubed pork chops, boneless
1/8 tsp. of ginger, ground
½ tsp. of garlic powder
1 tbsp. of honey, pure
2 tbsp. of soy sauce, reduced sodium
¼ cup of peanut butter, creamy, reduced fat
½ cup of water, filtered
 2 tsp. of corn starch
6 oz. of linguine, uncooked
Instructions:
1. Cook the linguine using directions on package.
2. To make the sauce, combine the water and corn starch in small sized bowl ‘til
it is smooth. Whisk in ginger, garlic powder, honey, soy sauce and peanut butter.
Set the bowl aside.
3. Coat your wok with non-stick spray. Stir fry the pork in 2 tsp. oil ‘til it isn’t
pink any longer. Remove pork from wok and keep it warm.
4. Stir fry onion and carrots in the rest of the oil until they are crisp but tender.
Stir sauce. Add it to wok. Bring to boil. Stir while cooking for two minutes.
Sauce should become thickened.
5. Return the pork to wok. Drain the linguine and add to pan. Stir and coat. Serve
hot.
 Prawn Curry Stir Fry

If you’re hungry but tired, relax. This recipe only takes about 15 minutes to fix.
You can change it up by using any leftover veggies you may have in your fridge.
Prawns are dense in nutrients and they cook fast.
Makes: 2 Servings
Cooking + Prep Time: 15 minutes
Ingredients:
1 bunch of coriander with chopped stalks and leaves
14 ounces of tomatoes with garlic
7 ounces of prawns
1 sliced onion
2 tbsp. of curry paste
Instructions:
1. Drizzle oil from jar of curry paste into your wok. Heat gently and add onion.
Sizzle on low heat for about four minutes ‘til onion has softened. Stir in paste.
Cook for several more minutes.
2. Stir in tomatoes and prawns and simmer. Season as you desire. Add coriander.
Serve with naan bread or boiled rice.
 Wok Thai Chicken & Basil

This is a classic stir-fry from Thailand, where the savory sauce pairs well with
the aroma of cooking basil. Serving it on steamed rice
Makes: it filling enough to be an entrée.
Makes: 4 Servings
Cooking + Prep Time: 15 minutes
Ingredients:
1 bunch of basil leaves, Thai
1/3 cup of chicken broth, low sodium
1 tbsp. of fish sauce
2 tbsp. of soy sauce, low sodium
2 tsp. of honey or sugar
1 lb. of chicken, ground
5 sliced garlic cloves
3 sliced shallots
3 de-seeded, sliced Holland chilies
3 or 4 tbsp. of oil
Instructions:
1. In wok on high heat, add oil, garlic, chilies and shallots. Fry for a couple
minutes.
2. Add ground chicken. Stir fry for two to three minutes and break the chicken
up into little bits.
3. Add fish sauce, sugar or honey and soy sauce. Stir fry for one or two more
minutes. Use broth to deglaze the wok. Add basil. Stir fry until it wilts. Serve on
rice.
 Vegetable & Almond Stir Fry

The texture and flavor of this recipe is superb. It is packed with protein and
bursting with tangy flavors and fresh veggies. It’s addictive, to be sure, but also
easy and quick to make.
Makes: 5 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
¼ cup of toasted almonds, slivered
1 tbsp. of minced ginger root, fresh
2 minced cloves of garlic
1 wedge-cut onion, small
1 cubed red pepper, sweet, large
2 tbsp. of oil, canola
4 cups of broccoli florets, fresh
1 tsp. of oil, sesame
2 tbsp. of soy sauce, reduced sodium
 3 tbsp. of water, cold
1 tsp. of sugar, granulated
1 tsp. of corn starch
Instructions:
1. Combine sugar and corn starch in small sized bowl. Add sesame oil, water
and soy sauce and stir until it is smooth. Set the bowl aside.
2. Stir fry the broccoli in a wok in hot oil for three minutes. Add ginger, garlic,
onion and pepper. Stir fry for two minutes before reducing heat.
3. Stir the soy sauce mixture and then stir it into vegetables and almonds. Stir
while cooking for about two minutes until the sauce thickens. Plate and serve.
Wok Desserts? Yep, they’re out there. Here
are some yummy ones…
 Poached, Stir Fried Pears

Pears are low in calories and even lower in fat. They also have many nutrients
and vitamins. Sautéing them in a wok is an excellent alternative to consuming
them raw. It’s simple, and the poached pears can be eaten as a dessert or a snack.
Makes: 4 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
1 tsp. of vanilla, pure
2 tbsp. of liqueur, orange
2 tsp. of corn starch
¼ cup of water
¼ cup of white wine
Julienned rind and juice of ½ orange and ½ lemon
¼ cup of honey, pure
4 peeled, cored, sliced firm pears, ripe
4 tbsp. of butter, unsalted
Instructions:
1. Melt butter on high heat in wok. Add pears. Stir fry for a minute.
2. Add water, white wine, orange and lemon juice and rinds and honey. Bring to
boil.
3. Turn heat down to simmer. Gently toss until pears become soft, which takes
three minutes or so. Remove pears with slotted spoon.
4. Dissolve corn starch in vanilla and liqueur. Stir into liquid in wok. Simmer ‘til
thickened lightly. Pour this mixture over pears. Serve them warm.
 Wok Banana Fritters

Are you a true dessert lover? Many of us are. This is a yummy, easy dish that
features bananas as its centerpiece. The fritters are creamy inside and crispy
outside, just how you’ll like them.
Makes: 2 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
1 egg, medium
Coconut milk
1 cup of flour, whole wheat
2 bananas, ripe
To fry: canola oil
Instructions:
1. Mash bananas in large sized bowl. Break the egg. Fold it in.
2. Add flour to mixture until it is thick enough that a spoonful will drop from a
spoon easily.
3. Add some milk if the consistency is too thick. Adjust until it’s right.
4. Heat the oil in your wok. Use a tablespoon to scoop the mixture from the steps
above and drop it gently into oil.
5. As soon as blobs change color, turn them over. Remove to drain and cover.
6. Work quickly through banana mixture bowl, cooking four or five blobs at a
time. Serve when all are done.
 Almond Jelly Stir Fry with Fresh Fruit

Ah, gelatin, the marvel that brings commercial Jell-O® desserts to life. When
you stir the gelatin into a liquid at room temperature, and pop the dessert in the
fridge, you will see that it sets into that quivering solid with which you’re
familiar. And the taste is great!
Makes: 1-2 Servings
Cooking + Prep Time: 1 & 1/2 hours including 1 hour setting time
Ingredients:
1 tbsp. of vanilla, pure
1 cup of milk, flax seed
½ cup of sugar, granulated
¾ cup of water, hot
¼ cup of water, room temperature
2 packets Knox gelatin
Assorted fruits, cubed – strawberries, mangos, pineapples, etc.
Instructions:
1. Pour the room temperature water into medium bowl. Add gelatin and allow
the mixture to bloom.
2. Add the hot water. Stir until gelatin is completely dissolved.
3. Add ½ cup sugar and stir. Allow mixture to set and cool until bowl is only
warm to the touch.
4. Add 1 tbsp. of vanilla and 1 cup of flax seed milk and stir.
5. Refrigerate until jelly has set. This takes one to two hours.
6. Cut in one-inch cubes. Serve with drizzle of sugar and fruit.
 Steamed Coconut Milk Wok Cake

Coconut wok cake is not fancy, but it IS delicious. It offers you a warm, fluffy,
tasty dessert for meals or tea time. The color of the steamed cake can be intense.
With all its natural flavors and colors, you’ll love this fluffy, soft cake.
Makes: 6 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
2 tbsp. of oil, canola
4 fluid ounces of Pandan juice (Asian fruit drink)
6 & ¾ fluid ounces of milk, coconut
4 & ¼ oz. of sugar, granulated
3 & ½ ounces of flour, cake
5 & ¼ ounces of flour, self-rising
1 pinch of kosher salt
1 tsp. baking powder
Instructions:
1. Mix the Pandan juice with coconut milk in a medium sized bowl. Set it aside.
2. Mix and sift salt, baking powder, cake flour and self-rising flour together. Add
coconut milk mixture and sugar.
3. Using a fork, fold all the ingredients together gently. Ladle the batter into
muffin cups.
4. Preheat your wok over high heat. When steamy, place in batter cups. Steam
for 15 to 20 minutes. DO NOT open lid.
5. Remove the steamed cake when cooled a bit. Serve with tea or coffee.
 Stir Fry Fruit & Ricotta

I made this stir fry dessert last night and I wanted more than one serving. So, I
had to put it in the back of my refrigerator so it wouldn’t tempt me so much. It is
SO good!
Makes: 1 Serving
Cooking + Prep Time: 20 minutes
Ingredients:
2 tbsp. of yogurt or ricotta cheese
1 tsp. of oil, grapeseed
1 tbsp. of honey, pure
2 dates, chopped
1 mandarin orange with segments cut into thirds
4 avocado slices, firm, chopped
Instructions:
1. Heat your wok and add the oil. Add the avocado chunks and heat until they
are changing color.
2. Add the dates and mandarin pieces.
3. Stir together and allow to sit for a minute to retain juices.
4. Add pure honey. Stir the mixture.
5. Pour into serving dish. Add dollop of yogurt or ricotta cheese.
6. Decorate with fruit pieces and serve.
 Conclusion
This stir fry cookbook has shown you…
… that each cook has his or her favorite cookware that they prefer to use.
Whether it’s a Dutch oven, an iron skillet or a sauté pan, there is still room for a
wok to use for everyday meals.
So, what can you do now?
This recipe book is to help you learn to use a wok so well that it becomes an
important tool for your kitchen endeavors. The wok’s beauty is that it can be
used for many techniques in cooking, even though the main purpose is stir-
frying.
You can make a few stir fry dinners a week, and your family won’t tire of them.
The dishes will all be delicious, since the wok is versatile and convenient.
Whatever you have in your fridge, you can set your wok on the stove top burner
and create something great.
Have fun experimenting! Enjoy the results!