50 delicious wok recipes - Mattis Lundqvist - ebook

50 delicious wok recipes ebook

Mattis Lundqvist



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 Chicken with broccoli Chicken breast with Lemon Curd Chicken breast with orange Cabbage from the wok Cabbage with shrimps Crabs in the wok Seafood meal Shells with black bean sauce Orange with rice Pak Choi with ginger and garlic Paprika shrimps Phat Thai Rice from the wok Rice with apple and bacon Rice noodles with bean sprouts and shrimps Beef neck steak with rice and vegetables Sautéed mushrooms with tofu Hot shrimps with chicken wort Shrimps with cabbage and rice Sirloin steak with rice Pocket crab from the Wok Thai shrimp Thai shrimp curry Tofu with orange Tofu with rice

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Mattis Lundqvist

50 delicious wok recipes

50 delicious recipes - from vegan to vegetarian to tasty meat dishes

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.

Add meat and soy sauce mixture and mix. After three minutes the sauce should be thickened.


Apple with Pak Choi

4 servings - 25 minutes


2 tbsp. grape seed oil

1 red onion, diced

200g green beans, chopped

1 red paprika, spiral cut (or thin sliced)

50g mushrooms, halved

3 small Pak Choi, chopped

3 cloves of garlic, ground

1 tablespoon soy sauce

2 tsp. fish sauce

1 pinch of black pepper

2 apples, chopped

Put oil in wok.

Add onions and peppers. Sauté for 2 minutes, stirring constantly.

Add mushrooms and green beans. Fry for 2 minutes.

Add the rest of the ingredients and sauté until the Pak Choi withers.

Serve and enjoy.

Aubergines from the wok

4 servings - 25 minutes


5 eggplants

3 tablespoons peanut oil

1 tablespoon dark sesame oil

1 pinch of salt

1 pinch of pepper

2 spring onions, chopped

2cm Ginger root, grounded

3 cloves of garlic, ground

1 red chili, chopped

120ml chicken stock

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tbsp brown sugar

1 tablespoon corn starch

1 tablespoon roasted sesame seeds for decoration

Some basil and bay leaves for decoration

Cut aubergines in half and cut them into handy pieces.

Heat the wok, add oil and evenly lubricate the wok.

Add aubergine pieces to the hot oil. Fry for 3 minutes.

Season with salt and pepper.

Put aside pieces of aubergine.

Repeat the process with the other pieces of aubergine until they are all finished.

Then fry ginger, spring onions, garlic and chilli for one minute in a wok.

Add the broth to the wok.

Mix vinegar, soy sauce, sugar and corn starch in a bowl.

Add the ready soy sauce mixture to the wok and heat for one minute. Add aubergine pieces and mix well.

Serve and enjoy the prepared mixture with decoration.

Aubergine asparagus pleasure

5 servings - 35 minutes


90ml olive oil

1 eggplant, diced

1 onion, diced

150g asparagus, cut into 2cm pieces

6 Chinese cabbage leaves

A handful of halved cocktail tomatoes

1 pinch of oregano

1 pinch of sage

1 pinch of thyme

1 pinch of salt

1 pinch of pepper

A handful of croutons

Sauté the aubergine and onion for 4 minutes in a wok.