Peel the onion and chop it finely. Cut the chicken into cubes. Peel the carrots and cut them into cubes. Make the pepper into small pieces. Peel the potatoes and cut them into cubes.
Put the onion, carrots and pepper in a few minutes in a little oil, in the wok pan. Add the chicken breast and leave for a few more minutes, stirring from time to time. Add the potatoes, rice and water, season to taste and leave on the fire. until the meat is well cooked, stirring constantly, so that it does not stick to the pan. If necessary, add more water. At the end, add the broth and season if necessary.
Wok crispy vegetables with Veggy Exotic
A delicious, fresh and crunchy wok dish that you can enjoy at home. Fresh vegetables and the necessary spices, that's all you need for this exotic cabbage dish, served straight from the wok. The Veggy Exotic blend brings a mouthful of oxygen to your recipe and gives more flavor to meatless dishes.
Stir fry is a generic term used to describe a cooking technique in Chinese cuisine, which refers to the rapid frying and continuous mixing of ingredients. In the stir fry component, only vegetables or vegetables mixed with various types of meat can enter. For a uniform, fast and aesthetic cooking, all the ingredients used must be cut into approximately equal pieces. Frying should be done in very little oil and over high heat, to result in a food with crunchy ingredients, which have retained their color, flavor and nutritional qualities. Stir fry is usually prepared in a wok, this pan allowing the mixture to be thrown and overturned, due to its curved concave shape. But it can also be prepared in a normal, non-stick pan made of Teflon, stirring constantly with a spatula.
Stir fry with vegetables and pork is a Chinese recipe with pork very popular.
Vegetables are washed, cleaned and cut into longer strips or thin slices. The bean pods are left whole.
Cut the meat into smaller pieces, mix with soy sauce, salt, pepper, cinnamon and leave to cool for 2-3 hours or overnight.
The meat is then fried in oil until browned on all sides. Remove and set aside, covered with aluminum foil, to keep warm. Add the vegetables to the pan and cook for 10-15 minutes, over high heat, stirring constantly. Put the meat back in the pan, season with salt, pepper, thyme, stir several times and turn off the heat.
Stir fry with vegetables and pork is served immediately.
The source of this recipe is the culinary blog Truedelights.
A Vitesse wok pan from Kitchenshop would be useful for preparing this dish.
Grilled chicken breast and wok vegetables
Some time ago, my older friends and collaborators from Agricola Bacău started working on a brochure for their clients. I don't know if you can tell how excited I was when they asked me if I wanted to take the pictures for the brochure. Let's go over the financial part, he could have found 1oo photographers to pay for the pictures in the brochure. However, they chose me. From here I concluded that my pictures with food are not so bad anymore :). Thanks for the trust, folks. Thanks also for the opportunity to post here, for my readers, some of the recipes that appeared in the brochure. Today, grilled chicken breast accompanied by wok vegetables. PS: you can find here the Facebook page Creator of appetite, research what is there, maybe you can choose with some prizes.
I prepared the chicken (of course it's from Agricola). I mean, I greased the piece of breast with a little oil and sprinkled a little salt and a little freshly crushed pepper over it.
For the garnish I used broccoli, mushrooms, bell peppers, hot peppers, zucchini, green onions, carrots. Cut like a wok. Pieces not too big, not too small, with many and / or large surfaces, to penetrate quickly.
I heated the grill well. I put the piece of chicken breast on the hot bars.
After six minutes I turned it over and left it on the grill for another six or seven minutes.
I heated the wok with a little sunflower oil and put the vegetables in it. I walked them non-stop for three or four minutes and then I put a few drops of soy sauce on them. After another half minute I took them off the fire.
Tasty, healthy, fast, easy to make.
I don't know how you are, but I felt like it.
Asian pasta with vegetables, wok
In 2 days, on February 19, is the Chinese New Year, or the Year of the Wooden Goat begins.
So, having such wonderful ingredients, I got to work.
I cooked the first Asian pasta recipe with vegetables, in a wok, an extremely fast recipe with a fantastic taste.
Let me tell you first what I used for the Asian vegetable pasta recipe:
- -1 carrot
- -1 small zucchini
- -Half of yellow bell peppers
- -half of red bell peppers
- -1 carrot
- -1 piece of leek as a palm
- -100 g of pea pods
- -1 tablespoon wok oil
- -1 cm of fresh ginger root
- -1 packet of preferred wok pasta (Shan "shi)
- -2 tablespoons soy sauce (Shan "shi"
- -2 tablespoons chili sauce (Shan "shi")
- -a few pieces of bamboo shoots (Shan "shi)
- -chili flakes (Shan "shi)
- -wooden ear mushrooms 30 g (Shan "shi)
Furthermore, the preparation is extremely simple:
Carrots, peppers, zucchini, bamboo shoots and leeks are cut into thin strips (joulienne).
Wooden ear mushrooms are hydrated in cold water for at least 20 minutes.
In the wok add the oil, the pepper flakes and the ginger peeled and cut into thin slices.
Leave it on the fire for 1 minute, then add the vegetables and the wooden ears drained of water and keep them on the fire for 4-5 minutes, stirring quickly, so that all the vegetables are cooked.
Now add 2 tablespoons of won Shan & rdquoshi and 2 tablespoons of chili sauce and pasta. Mix well.
Leave it on the fire for another 4-5 minutes. Taste and if necessary, add sauces to taste.
Place in bowls or plates and serve with your favorite sauces. I put soy sauce and chilli sauce next to it.
The taste is extraordinarily fine, the vegetables remain crispy, all-dente, and the combination with pasta, chilli flakes, wooden ears and Asian sauces is extremely suitable. We will repeat the preparation, for sure & # 128578.
What we need for the recipe for Sauteed meat with fried vegetables
Put the crushed garlic in the pan with the side of the knife, uncut and a few slices of hot pepper (optional). Leave it in the pan, stirring constantly, for 3 minutes, until the garlic is caramelized. Remove and discard the garlic and hot pepper, so that it does not become bitter, then add the meat, cut into thin strands (about 3-4 cm long and 1-1.5 cm wide).
Stir quickly for 4-5 minutes to penetrate all sides. If you have a wok, it's great for this food.
Now add the vegetables, cut into approximately equal sticks. They do not have to be extremely thin. And length: as long as it is put in the mouth, not excessively long (3-4 cm).
You can use any kind of vegetables you have in the house: pumpkin, eggplant, leeks, corn, peas, beans, bell peppers, moscow, broccoli, cauliflower, mushrooms, fennel, etc.
Quickly cook together for another 3 minutes, then add the wine or lemon juice and salt. Saute in the pan together for about 2-3 minutes.
Turn off the heat and cover with a lid. Leave for 5 minutes, then serve, with chopped greens on top (parsley, dill, basil-as desired).
Prepare a salad and ready dinner. & # 128578
Have some slices of toast or toast or bread in the pan ready & see the recipe here.
I love vegetables in any form. The preparation I present to you today is one of my favorites, as it is super fast, with a delicious result. In addition, it is a dairy-free and meat-free garnish, perfect for those who fast.
If you like softer vegetables, keep them on the fire for a few more minutes. I like them more crunchy, so I don't even salt them during cooking, so they don't leave water. You can choose any combination of vegetables you want, calculate about 200-250 g per serving.
- 1 eggplant (250 g)
- 100 g mushrooms
- 1 small onion
- 1 capsicum
- 2 tablespoons olive oil
- 1 clove of garlic
Eggplant to cut into cubes, peppers and onions, strips, and mushrooms, thicker slices.
Heat the oil in a deeper pan (a wok is best), then add the vegetables and keep on high heat for up to 5 minutes. Stir occasionally for even browning.
At the end add the crushed garlic, salt and turn off the heat.
Serve immediately, but they are extraordinarily good and cold (if they get cold).
TOTAL: 510 grams, 382.4 calories, 6.9 protein, 31 lipids, 27.5 carbohydrates, 11.9 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
4 Based on 51 Review (s)
Turkey breast with wok vegetables
After the mushrooms have hardened, put the chicken breast on the fire with a little olive oil.
Leave until well browned.
Put a little sesame oil and olive oil in the wok pan,
add the crushed garlic
then all the other vegetables: carrot,
Add a glass of water over them and let them simmer, covering the bowl.
When the vegetables are ready, add the mushrooms
Sprinkle with rice vinegar,
and at the end, add the sweet hot pepper sauce.
then serve with a garnish of rice pasta and cabbage salad with hot sauce.
I think it's super tasty
but it's way too complicated for a chef my size
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
500g of beef
3 bell peppers - different colors
100g of green beans, boiled or canned
100g of boiled or canned peas
100g of brown mushrooms
& frac12 teaspoon of ground ginger
& frac12 teaspoon of
3 tablespoons soy sauce
4 tablespoons oyster sauce
Salt to taste
Wash and clean the vegetables. Cut the meat into thin strips. Grease the wok with a little oil and let it heat up. Put the meat in the wok and let it roast until it removes all the juice. Then add the soy and oyster sauce, a little water, the mushrooms and let them boil. When it is almost ready, add the chopped vegetables and strips. Leave for another 10-15 minutes. Stir and serve with gusto!
Polenta with basil and parmesan cooked in a wok
I must mention that this is the Regis Stone wok pan with a hot stone effect, which recently made its place in my kitchen and surpassed, detached, the other pans I used until now.
I really like this wok pan, first of all because it has a special coating, non-stick, with a hot stone effect, very resistant to scratches and durable, with a thickness of 4 mm.
The Regis Stone wok is 8 cm deep and 28 cm in diameter.
I can easily prepare in it, various main dishes and more, without being afraid that something sticks to its walls.
The base of the wok is made of stainless steel, and the housing, made of forged aluminum, ensuring uniform heat distribution over the entire surface of the pan.
I'm not telling you how easy it is to clean!
Another detail is that Regis Stone Wok pans can be used on gas, induction, electric and ceramic hobs.
With Regis Stone Wok we cook fast, healthy, tasty and fat-free.
- 1500 ml of water
- 500 g extra corn
- 1 teaspoon salt
- 5-6 basil leaves
- 75 g race parmesan
- 20 g butter
Preparation time: 30 minutes
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients
It is good that always, when we prepare something, we bring on the work table everything that is necessary for the preparation.