2024 the best way to fry chicken review

Price: $28.99 - $15.99
(as of Nov 13, 2024 18:51:08 UTC - Details)

Classic Chinese flavors come home―a comprehensive Asian cookbook.

Ordering Chinese takeout is easy―but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love―no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this wok recipe cookbook also provides:

Step-by-step illustrations for how to fold a dumpling, egg roll, and wontonFun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookiesRecipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10)Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat

If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

From the Publisher

SAMPLE RECIPES: SWEET CHILI SHRIMP

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes

1. Soak the cellophane noodles in hot water for 10 minutes, or until soft. Drain and set aside.

2. In a large bowl, toss the shrimp with the cornstarch, sea salt, and pepper. Let it sit for 5 minutes.

3. In a small bowl, make the sauce by mixing together the soy sauce, honey, rice vinegar, chili sauce, and rice wine. Set the bowl aside.

4. Heat your wok over high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add the garlic and ginger, and stir-fry them for about 20 seconds. Add the shrimp and stir-fry them for 2 to 3 minutes, or until they become bright pink.

5. Remove the wok from the heat. Pour the sauce over the shrimp, add the cellophane noodles, and toss to combine everything. Transfer to a plate and serve immediately.

INGREDIENTS 8 ounce cellophane noodles 1 pound shrimp, peeled, cleaned, and deveined 2 teaspoons cornstarch 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar 2 teaspoons chili sauce, 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon peanut or vegetable oil 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger

Publisher ‏ : ‎ Callisto (September 7, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 150 pages
ISBN-10 ‏ : ‎ 1638788014
ISBN-13 ‏ : ‎ 978-1638788010
Item Weight ‏ : ‎ 1.2 pounds
Dimensions ‏ : ‎ 7.75 x 0.61 x 9.5 inches
Reviewer: Emommie
Rating: 5.0 out of 5 stars
Title: Great for first time Wok users!
Review: This book is great! I have the digital version and I love that I can search through recipes so fast. I have never used a wok before but this book helped walk me through the steps and help me feel confident in cooking Chinese food in my own kitchen. The first chapter, titled Everyday Chinese Cooking, was actually interesting and informational. (I had planned on skipping over it, but I skimmed it a little, then I went back to read the whole thing!) It talks about wok basics, like how to select the best one for you, how to season it, care for it, etc. I found it is a lot like a cast iron pan in that they say it gets seasoned over time, which makes the food better, so how you clean it matters. This chapter also talks about what makes traditional Chinese food very healthy, and how it differs from Americanized Chinese cuisine. Chapter 2, The Chinese Kitchen discusses basic ingredients you'll need, and essential cooking tools, which I found very helpful as well. Throughout the book there are also little stories about the origins of fortune cookies, what MSG is, etc.I did notice, however, when I was making the Hoisin Chicken that the last remaining steps weren't mentioned. There were sautéed onions and bell peppers set aside, then the chicken was cooked. Obviously you put the two together and serve it, but the book never said how/when to combine them. I thought it was silly that the book never mentioned the onion mixture again, but I guess they didn't feel the need to state the obvious, like most recipe books do. It was a minor issue, so I still gave the book 5 stars. Note: I received this book for free in exchange for my review, however it did not influence my opinions or my review at all.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: several "good" recipes in thus cookbook.
Review: Ease of finding recipes, simple delicious recipes. covered almost all the basics.

Reviewer: Crystal161981
Rating: 4.0 out of 5 stars
Title: Wok cooking done right.
Review: If you've ever entertained the idea of creating Chinese dishes at home The Essential WOK Cookbook by Naomi Imatome-Yun is a great place to start. I don't eat a big variety of Chinese food typically but my family does enjoy take-out from time to time so I was intrigued when I came across this cookbook. Packed with almost 100 flavor filled recipes, it gives you the knowledge and tools to skip the take-out and opt for healthier versions of some of your favorite authentic Chinese meals with less effort and cost than you would imagine. I was impressed from the beginning with how informative of a read this turned out to be, including the rich and vast history of what we know today as Chinese American cooking. Did you know that Soy Sauce was one of the oldest condiments and also comes in two varieties?The first chapter covers basic history and includes individual origin stories of some of your favorite classics like Wonton Soup with is roughly translate from Cantonese to "swallowing clouds". It also gives an array of history, styles, and tips on Woks and even gives instructions on seasoning them which I did not know was encouraged.The second chapter covers the basic ingredients you typically see in this style of cooking and how they are used as well as the tools to make the job easier. It also covers MSG, what it is and does.The remainder of the chapters are split into recipe sections such as vegetable, chicken, fish, and rice/noodle meals. I think my favorite is the last entitled The Basics which includes my favorite Steamed White Rice.I'm glad I've had the opportunity to expand my culinary skills with this cookbook addition.*I received this in exchange for a fair and honest review.

Reviewer: Eclectic1
Rating: 5.0 out of 5 stars
Title: as described
Review: it is very simple and basic I was hoping for a little more insight I did give them 5 stars because it was as described and it did say simple

Reviewer: Pete V
Rating: 5.0 out of 5 stars
Title: Good choice of recipes.
Review: Nice for a used book.

Reviewer: John
Rating: 3.0 out of 5 stars
Title: Recipes? Not enough
Review: informative, expected more recipes

Reviewer: Margie
Rating: 5.0 out of 5 stars
Title: Easily accessible delicious recipes.
Review: Granted, I am not a very experienced wok user but I wonder if there might be an error in the recipe for “Better Beef with Broccoli.” It calls for 3 tablespoons cornstarch to 2 tablespoons water to coat 1 lb of cut up beef. It was pretty thick and stuck to the bottom of my wok. It was difficult to stir fry the broccoli and onion with that cornstarch coating burning to the bottom of my wok. I have seen recipes where the broccoli is steamed a bit in the wok first and removed, before the meat is cooked, which in this case might have worked better for me. The second time I tried the recipe, I used just 3 TEASPOONS of cornstarch instead of tablespoons, to the 2 tablespoons of water and it was much easier to manage and tasted better. It could be my technique that needs work. I have noticed other recipes in the book calling for either 3 teaspoons or 3 tablespoons of cornstarch for what appears to be the same amount of liquid. I suspect the tablespoons is meant to be teaspoons but as I said, it could be me and my technique, or lack thereof. Still learning to “wok.”Made the “Super Easy Vegetable Lo Mein” today, with spaghetti, and it was very good. I am loving this cookbook. All the sauces I have tried have been delicious. I like that it is American Chinese and easily accessible. Looking forward to getting better at handling my new wok by making these scrumptious recipes.

Reviewer: Jake
Rating: 5.0 out of 5 stars
Title:
Review: Great recipes

Reviewer: msmtz
Rating: 5.0 out of 5 stars
Title:
Review: Recetas muy bien explicadas. Sólo hace falta un poco de práctica y destreza.

Reviewer: Sarika C.
Rating: 1.0 out of 5 stars
Title:
Review: Poor quality of paper and print, very basic recipes. Did not impress one bit

Reviewer: Anita Rennie
Rating: 5.0 out of 5 stars
Title:
Review: I like recipes that are in book and it is for a Christmas pressie for son in law who has taken up Chinese cooking. He will be able to follow recipes and I look forward to taste what he makes.

Reviewer: Leslie Hager
Rating: 5.0 out of 5 stars
Title:
Review: I can’t say enough good things about this book! I wanted to introduce myself to cooking with a wok. I bought this book, read the first two chapters, bought the type of wok recommended, bought the basic ingredients to have on hand and got started. I have made four recipes so far and they have been absolutely wonderful. I did he smoked salmon today and it was simply incredible. Easy and clear recipes and instructions. I have tried using a bamboo steamer, stir fry (after properly seasoning my wok) and now smoking ... all first time experiences and all delicious results. Thank you! I have about 20 more recipes marked to try and can’t wait!