View Full Version : Need recipes for my shiny new wok.

08-05-2010, 07:01 PM
I have wanted to try cooking Chinese food for a while now so I went out and got a wok. Gonna try out a stir fry chicken recipe I found on the web tonight.

Anyone have any good recipes I could try?

09-08-2010, 06:59 AM
Here are a few I make regularly....

Shrimp and Lobster Sauce

Serves 4-6


1 lb Large shrimp (16-20 count per lb) shelled, tails removed.
lb Lean pork, chopped to size of rice grains.
1 can whole water chestnuts.
3Tb fermented black beans (Dow See), soaked in warm water for 10 minutes then drained. Discard liquid.
C Oyster Sauce.
2 eggs.
2 large cloves garlic, sliced.
3 slices fresh ginger.
1Tb minced fresh ginger.
C scallions, white part only, sliced ”
Scallion tops, sliced thin.
1C. Low Sodium ** Chicken broth. NOT BULLION!
2Tb cornstarch dissolved in the chicken broth.
Peanut or Canola oil.


Heat a wok or large non-stick skillet over high heat, add 3Tb oil, add the sliced ginger, stir fry 10 seconds and remove. Add the minced ginger black beans, and garlic, stir fry 10 seconds, add the chopped pork and stir fry until cooked thru (about 1 minute). Add the Shrimp, water chestnuts, and scallions (white part) and stir fry until the shrimp just turn pink (30 seconds or so, no more!). Add the oyster sauce, toss well, add the chicken broth and cornstarch mixture. Break in the eggs and stir to just break them up, continue to cook until the mixture thickens and the sauce becomes glossy. Serve garnished with the scallion greens.

** NOTE ** You really have to be careful with the salt in this dish, the black beans are salted (thus the rinsing step) and the oyster sauce is salty as well, be sure to use a low sodium chicken broth, or taste the mixture before adding the broth, and use a mixture of half regular broth and water.

Asparagus and Mushrooms with Black Bean Sauce

1 lb asparagus, stiff ends peeled.
1/4 lb button mushrooms (or mixed mushrooms).
2 garlic cloves, minced.
2 slices fresh ginger, minced.
1 T fermented black soybeans, rinsed and drained.
1 T oil (peanut, canola or corn).
1.5 T rice vinegar.
1 T Soy sauce (try Mushroom Soy).
1 t cornstarch.
1 t brown sugar.
1 T Chinese rice wine.
1 T Sesame Oil.

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mix together the last six ingredients and set aside.

Add the oil to a heated wok, add the minced ginger, black beans and garlic, fry a moment, add the asparagus and mushrooms, continue cooking 3-5 minutes, add the reserved sauce and cook until the glaze forms.

Serve as a side or with Chinese noodles.

*** Substitute French green beans or Chinese long beans for the asparagus if desired ***

Yield: 6 servings

1/2 c Chicken or Vegetable stock.
1/3 c Hoisin sauce.
1 Tb Rice wine/dry sherry.
1/3 c Ketchup.
1/2 ts Red Chili and Garlic Sauce.
1 Tb Sesame oil.
1 Tb Vegetable oil.
3 Garlic cloves, minced.
1Tb Minced fresh ginger root.
1 Lb Firm tofu, cut to 1/2″ cubes.
2 C Mung bean sprouts.
1 Tb Cornstarch mixed with 2 Tb water.
2 Green onions, slivered.

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & Chili and Garlic sauce. Set aside.
Place a wok over high heat and, when hot, add the vegetable oil. Add garlic and ginger, stir for 5 seconds. Add tofu & stir fry for 2 minutes. Add bean sprouts & cook another minute or two. Stir in reserved sauce & cook 1 minute. Add dissolved cornstarch & stir till sauce thickens.

Serve over rice or noodles tossed with toasted sesame oil.

This one is the Chinese equivalent of a Master Sauce, and is indispensable for all sorts of dishes.

Black Bean Sauce

Makes 1/2 cup of sauce.


3Tb fermented black beans (Dow See)
1 large clove garlic, minced.
1 ” thick slice ginger, peeled and minced
1Tb. Peanut or canola oil.
1/2 C. Chicken stock.


Heat a wok or skillet over high heat, add the oil (Peanut is best for this) ginger, black beans and garlic, stir fry 1 minute.

Use this with any meat, or pour over a whole fish that has been scored, then steam. Awesome with Chinese long beans too!


3 pounds beef short ribs
5 whole star anise
1/4 cup Shao Sing wine (or rice wine)
1 ounce fresh ginger, sliced thin
6 medium-size garlic cloves
3 tablespoons soy sauce
1/2 ounce rock sugar*
2 medium-size scallions, sliced crosswise (for garnish)

Bring 1 1/2 quarts water to boil in a Wok (or large sauce pan/dutch oven). Add ribs, anise, Shao Sing, ginger, and garlic; cover and simmer 1 1/2 hours.

Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm.

Simmer sauce until it reduces to a thin syrup, about five minutes.

Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve.

*1 Tb. Light brown sugar may be substituted for the rock sugar.

Makes 6 servings

That should keep you busy for a bit!

Zia Jian!

09-19-2010, 10:27 PM
Thanks! I will give these a shot.