Recipes:Pineapple with chicken breast Pineapple with rice Pineapple with pork loin Apple with Pak Choi Aubergines from the wok Aubergine asparagus pleasure Basmati rice with shrimps Bavette de Flanchet in the wok Chinese omelette Fu Yung Chop Suey Simple fried broccoli Simple Lo Mein Peas with carrots and fried rice Peas with pork loin and edamame Fish with beans and rice Trout perch with spring onions, ginger and sautéed Pak Choi Beans with noodles and shrimps Fried banana Fried rice with fried sausage Steamed chicken breast with savoy cabbage Vegetables with honey-soya seed dressing Green beans with apple Beans with spring onions and chili Chicken Kung Pao Chicken with vegetables

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Mattis Lundqvist

25 delicious wok recipes

25 delicious dishes for the wok

BookRix GmbH & Co. KG80331 Munich

Pineapple with chicken breast

4 servings - 30 minutes


2 tbsp dark sesame oil

2 cloves of garlic, ground

1kg chicken breast

1 broccoli head, debarked

A handful of mushrooms, halved

3 carrots, spiral or thinly cut

150g green beans, diced

1 Pak Choi, chopped

3 tbsp. Teriyaki sauce

1 tin of pineapple

Heat 1 tablespoon oil in a pan.

Add the garlic.

Add chicken and fry for 4 minutes on both sides.

Remove chicken from the pan and cut into slices.

Heat the remaining oil in a wok.

Add vegetables, pineapple and teriyaki sauce.

Fry vegetables in hot water for a short time.

Add chicken breast strips and simmer for another 2-3 minutes.


Pineapple with rice

3-4 servings - 20 minutes


2 tbsp. vegetable oil

Choice of boiled vegetables

1 tin of pineapple pieces (or a fresh pineapple)

2 eggs

2 tablespoons soy sauce

1 teaspoon sesame oil

400g Rice, cooked

1 pinch of salt

1 pinch of pepper

A handful of cashew nuts

2 tbsp leek, chopped

Heat the oil in the wok.

Add vegetables and pineapple as desired. Fry until the vegetables become soft.

Beat the eggs and add and mix.

Add soy sauce, rice and sesame oil.

Mix well and heat everything.

Season with salt and pepper.

Garnish with nuts and leek.

Pineapple with pork loin

4 servings - 25 minutes


1 tin of pineapple pieces (or fresh ones)

1 pound pork loin, cut into pieces

2 tbsp. balsamic vinegar

1 pinch of salt

2 tsp soy sauce

1 tablespoon corn starch

3 tbsp ketchup

3 tablespoons sugar

1 pinch of brown sugar

3 tablespoons peanut oil

3 cloves of garlic, ground

2 carrots, thinly sliced

3 spring onions, chopped

200g Snow pea, halved


Mix pieces of meat with a little balsamic vinegar and salt in a bowl.

Mix the remaining balsamic vinegar (1.5 tbsp) with corn starch, soy sauce, ketchup, 80 ml water, sugar and a pinch of salt in a bowl.

Heat 2 tablespoons of peanut oil in a wok.

Fry pork in it for two minutes.

Remove meat from the wok.

Remove oil from the wok and heat garlic and brown sugar (including some salt) with the remaining peanut oil for half a minute in the wok.

Add spring onions and carrots. Fry for 2 minutes with a little water.