This title features sensational stir-fries from around the world.
There are fabulous quick wok dishes from China, Vietnam, Cambodia,
Singapore, Indonesia and Japan with soups, appetizers, fish, meat,
noodles and desserts shown in over 500 photographs. This is the
best-ever guide to wok and stir-fry cooking, with practical
step-by-step recipes plus glorious pictures of the finished dishes
for perfect results. It offers a mouth-watering collection of
traditional and modern meals for every occasion including vegetable
tempura, steamed fish skewers on rice noodles, stir-fried chicken
and cashews, and spicy shredded beef. It makes use of all the many
techniques used in cooking with a wok such as steaming, shallow-
and deep-frying, stir-frying, glazing and simmering. It features
at-a-glance nutritional analysis of energy, carbohydrate, fat and
cholesterol to help you plan your meals. Cooking with a wok brings
out the best in fresh food with enticing spices and tangy taste
combinations. The wok is ideal for making all kinds of dishes,
including crab dim sum with Chinese chives, special chow mein, and
classic beef rendang. You can enjoy 500 failsafe wok recipes, using
cooking techniques such as stir-frying, steaming, braising and
deep-frying. This book includes snacks and finger food, soups,
appetizers, poultry, meat, shellfish and fish, vegetarian main
dishes, noodles, rice, salads and side dishes, plus desserts. From
crispy tempura seafood to green curry puffs and sizzling red-hot
chilli beef there is something here for every occasion.
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