Recipes

Simple wok recipes for beginners – Cooking in a wok pan for healthy meals

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In addition to the delicious results, wok recipes also offer something that lovers of exotic cuisine often demand: quick, healthy and seasonal meals. Cooking Chinese quick roasts in a wok is also a method that works well for just one or two people. Cooking in a wok can also do more than just feed – this pan is a very useful kitchen appliance for quick, tasty meals. From delicious fried rice to the perfect scrambled chicken and a lesson on how to stir-fry all kinds of vegetables, here is everything you need to make great stir-fries. The wok recipes are really worth knowing, especially if you want to train yourself to have a quick and healthy dinner on the table during the week.

Prepare Asian wok recipes vegetarian or savory

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Certain dishes never seem to go out of style. From chicken chow to beef with broccoli to pork suey – these Chinese wok recipes are valued classics. They are also suitable meals for various occasions such as a business dinner, as the cooking time is short in most cases.

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To make a china pan easy and for delicious results, try using fresh ingredients. This way you will get the most out of the nutrients when cooking in the wok. If you properly follow the wok recipes in our guide, your creations will look and taste like they do in the best Chinese restaurants.

Chow mine with chicken

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This recipe shows you how to sear the chicken, vegetables and noodles separately and combine them at the end of the cooking process. Traditionally the dish has soft noodles, but if you prefer crunchier pasta, you can sauté the pasta in a little more oil for a longer period of time. Feel free to substitute shrimp or pork for the chicken if you wish. It’s an easy process to make chow mein noodles because you can find Asian pasta made specifically for Chinese noodle dishes almost everywhere. You can also use store-bought spaghetti.

Ingredients:

  • 500 g mung bean seedlings
  • 2 pieces of skinless chicken breast fillet

For the marinade and the sauce:

  • 2 tablespoons of oyster sauce
  • 2 teaspoons of soy sauce
  • Salt and pepper to taste
  • 2 teaspoons of cornstarch
  • Chicken broth or vegetable stock

Pasta and vegetables

  • 250 g dry wonton noodles
  • 2 medium-sized celery stalks
  • 500 g mustard cabbage or broccoli
  • 250 g fresh mushrooms or mushrooms
  • 1 red pepper
  • 1/2 red onion and spring onion to your liking
  • 1/4 cup vegetable oil
  • a handful of toasted sesame seeds

Preparation:

Rinse the mung beans and let them dry. Cut the chicken into thin strips, put it in the marinade and let it rest for 25 minutes. Meanwhile, prepare the sauce. Dissolve the cornstarch in the water in a small bowl. Add the chicken broth, oyster sauce, soy sauce, and salt and pepper, mix well and set aside. Put the noodles in boiling salted water until they soften. Immediately immerse in cold water to stop the cooking process and then drain thoroughly.

Cut the celery and the mustard cabbage or the broccoli diagonally into pieces. Cut the mushrooms into slices and the red bell pepper into strips, then chop and dice the onion. Now heat a wok over medium to high heat and add 2 tablespoons of oil. When it is hot, add the noodles and fry them until golden brown. Heat the remaining 2 spoons of vegetable oil, add the onion and the chicken and brown again until cooked through.

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Cook the rest of the vegetables separately, except for the spring onion and mung bean sprouts. Season with a little salt and stir-fry. When you are cooking the broccoli add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan and then add more oil as needed before preparing the next vegetable.

Stir the sauce briefly and put the chicken with the vegetables back in the wok. Pour the sauce in the center, stir quickly to thicken and mix everything together. Finally stir in the spring onions and sprouts. Place the pasta on a plate and pour the cooked vegetable-sauce mixture on top. Garnish the chow mein with the toasted sesame seeds and serve hot.

Wok Recipes – Beef with Broccoli

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This stir-fry combines beef and broccoli in a spicy sauce made from rice wine, oyster sauce, soy sauce and brown sugar. Cooking at home allows you to control the amount of fat and sodium, so this traditional Chinese dish will be a healthy dinner for the whole family. It is high in protein and vitamins and thanks to its delicious flavors it can be a real treat when served. Here is our delicious version.

Ingredients:

  • 300 g lean beef, sliced ​​or chopped
  • 350 g broccoli
  • 1 to 2 teaspoons of salt
  • 2 cloves of garlic, sliced
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon of potato starch or corn starch mixed with 2 tablespoons of water
  • Oil to your taste

For the marinade:

  • 1/2 large egg white
  • Half a tablespoon of potato starch or corn starch
  • 1/2 tbsp rice wine
  • 1 tablespoon light soy sauce
  • One tablespoon of oyster sauce
  • 1 teaspoon of brown sugar
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon baking powder

Preparation:

In a large bowl, mix the egg white, 1/2 tbsp potato starch, rice wine, soy sauce, oyster sauce, sugar and black pepper. Add the beef and marinate under a lid for at least 30 minutes. If you want the meat to have more texture and become softer then you can add the optional baking soda.

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Divide the broccoli into small florets and individual flowers and blanch them in a saucepan with pre-boiled water and 1-2 teaspoons of salt for 30 seconds. Drain the water and immediately soak the broccoli in cold water to cool it down quickly.

Heat a wok with oil, stir in the garlic and ginger first, then finally add beef. Set aside and wash and dry the skillet. Then heat the oil again, fry the broccoli for 30 seconds and put the meat back in the wok for another half a minute and cook. Stir in the potato starch-water mixture and let simmer for 20 seconds. At the end, season with salt and serve with hot rice.

Chinese Wok Recipes – Moo Goo Gai Pan

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In Cantonese, the name of the dish means “fresh mushrooms with sliced ​​chicken,” but it has been adapted for Western tastes. This stir fry is traditionally made with chicken, mushrooms, bamboo shoots and water chestnuts. You can cook these wok recipes with the mentioned products during the week, while some versions also include other ingredients such as snow peas.

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Ingredients:

  • 350 g boneless, skinless chicken breast or pork, cut into thin strips

For the marinade:

  • 2 tablespoons of soy sauce
  • 1 tbsp rice wine or dry sherry
  • Sprinkle some sesame oil
  • 1 tablespoon of cornstarch

For the vegetables:

  • 1 cup of fresh mushrooms
  • 1/2 cup bamboo shoots, fresh or canned
  • Half a cup of water chestnuts, also preserved or fresh
  • 2 slices of ginger
  • 1 clove of garlic

For the sauce:

  • 1/2 cup of chicken broth
  • 2 tbsp oyster sauce
  • 1 teaspoon brown sugar
  • One tablespoon of cornstarch
  • 3 tbsp frying oil

Preparation:

First stir the soy sauce, rice wine, sesame oil and 1 tablespoon cornstarch in a bowl until smooth. Then add the chicken strips and marinate them for 15 minutes at room temperature. While the chicken is soaking in marinade, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut thin slices. Drain the bamboo shoots and water chestnuts to remove any metallic taste. Slice and chop the ginger and repeat this procedure with the clove of garlic.

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In a small mug, stir the chicken stock, oyster sauce, sugar and 1 tablespoon cornstarch until smooth and set aside. Heat 2 tablespoons of oil in a wok and cook the chicken in it. Add the rest of the oil and briefly fry the ginger and garlic. The next step is to sear mushrooms, bamboo shoots and water chestnuts for a few seconds. Stir in the sauce in the pan and mix with the meat. complete!

Shrimp with lobster sauce

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The white lobster sauce is an invention of the Chinese-American cuisine. Surprisingly, this one doesn’t contain any lobster at all. It is so named because it resembles a family of Cantonese sauces that are served over fried seafood. The base of the sauce is a meat broth, eggs and fermented black beans. People are often surprised to discover that this popular dish doesn’t include lobster.

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Ingredients:

  • Ready-made lobster sauce (you can find the wok recipes for it on the Internet if you want to prepare the sauce yourself)
  • 350 g king prawns (fresh or frozen)
  • 1 tablespoon rice wine or dry sherry
  • 1/4 teaspoon salt
  • 1 teaspoon corn starch
  • 3 tbsp oil for wok
  • 2 teaspoons of chopped ginger
  • 1 piece of sliced ​​spring onion

Preparation:

Heat the lobster sauce first and keep it warm while you thaw or wash the shrimp under running water. Then place the seafood in the marinade made of rice wine or sherry, salt and corn starch for 15 minutes. Heat the frying oil in the wok over medium heat and add the ginger and onion accordingly while stirring vigorously. Let the prawns swim in it and fry them until they are pink. Slide the shellfish to the sides of the pan and pour the sauce in the center. Bring to a boil in the wok and then mix with the prawns. Finally arrange with dill or parsley and serve hot.

Fried rice with shrimp

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Last but not least, we also present a classic example of wok recipes that you can easily and tasty prepare with shrimp, boiled ham, rice and vegetables. The dish is perfect for using up remaining products from the refrigerator, which you can replace creatively and imaginatively and combine with each other. It’s a great recipe for the evenings when you’re looking for a quick way to use up leftovers. If you don’t have frozen shrimp, experiment with fresh mushrooms or other vegetables instead of the peas and double the ham.

Ingredients:

  • 200 g uncooked and unpeeled prawns or crabs
  • The same amount or varying amounts of cooked ham
  • 1 medium-sized onion and 2 spring onions
  • 2 eggs or more if necessary
  • 1/2 cup peas
  • 4 cups rice (cooked but cold)
  • 4 to 5 tablespoons of oil for frying

For the marinade:

  • 1 tablespoon of oyster sauce
  • One tablespoon of soy sauce
  • 1 teaspoon salt
  • Pepper to taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons of water

Preparation:

Thaw the frozen prawns under warm running water, pat dry with paper towels, peel and devein. Cut into small pieces, add the ingredients for the marinade and marinate for 15 minutes. Dice the ham and chop the onions. Beat the eggs lightly with chopsticks, add a pinch of salt and mix well.

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Heat the wok then add 1 tablespoon of oil. When the oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, flipping it once. Cut the egg into thin strips and save it for later. Add 2 tablespoons of oil. When the oil is hot, stir-fry the onion and prawns over high heat for a few moments, remove and set aside. Do the same for the green peas and then for the diced ham.

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Add 1 to 2 tablespoons of oil, reduce the heat to medium and fry the rice. If necessary, add a little soy and oyster sauce. Add the other ingredients besides the egg and spring onion and mix thoroughly. Serve the fried rice with the egg strips on top and the green onion as a garnish. You can also add a little oyster sauce if you’d like. Bon Appetit!