So I finally bought, which I think is, a good wok. All of my previous experiences using a wok turned weird and unpleasant, every single one I owned was either burned in the process or glued to the food I was trying to prepare. Well, it is also true that I never bought one of those freaking expensive ones because we don’t really eat stir-fry that often, but now I think I managed to get my hands on something of decent quality, still not expensive.
After this experience, I can say I am happy none of the veggies I cooked stuck to the bottom of the wok and the final taste of my dish was exactly what I expected. In my recipe I used some pasta that resembled riccia but I might be wrong because I don’t remember saying anything on the label. My wife bought this a while ago in the hope of turning it into some festive dish (it was colored) but that didn’t work out very well so I decided it was time to get rid of it. We still stuffed our faces with the damn thing, but rice will definitely go better with your stir-fry or if you’re willing to risk it, probably some rice noodles.
We also used chicken but if you are a vegetarian you can skip it. The veggies alone, fried in sesame oil and sprayed with a generous amount of soy sauce, were simply amazing. We served them with our favorite teryiaki sauce and I personally managed to eat two thirds of the thing, that’s how much I liked it. The only bad thing I found with this dish… I was truly hungry about two hours after.
- 4-5 broccoli florets
- ½ cup snow peas
- ½ red pepper, chopped/sliced
- 1 carrot, julienned
- ½ green pepper, chopped/sliced
- 1-2 chicken breasts
- ½ cup cauliflower
- ½ cup bean sprouts
- 1 tbsp sesame seeds
- 1-2 tbsp vegetable oil, to fry the chicken
- 2-4 tbsp sesame oil
- ¼ cup soy sauce, low sodium
- 1-2 celery stalks
- 1 cup mushrooms, chopped
- pasta or rice
- In a separate large skillet, heat the vegetable oil over medium-high heat. Add the chopped chicken breast and cook for 4 to 5 minutes or until lightly browned. If you want to get rid of the oil, you can definitely grill the chicken and then cut it into strips or whatever.
- Add sesame oil to wok and turn onto high heat; stir-fry chopped mushrooms for about 2-3 minutes then add carrots, green and red pepper, celery, cauliflower and cook for another 1-2 minutes.
- Turn down to medium high heat and add ¼ cup of soy sauce along with broccoli and bean sprouts; cover and let cook for about another 5 minutes or until the vegetables are tender-crisp. If you run our of liquid you can add a bit of water.
- Serve hot!