Peanut-coco Vegetarian Wok is a well known recipe, also so simple and fast to make, a great made under 20 minutes dish. It’s one of those few really fulfilling vegetarian dish, plus it’s filled with healthy veggies. The kids won’t feel they are eating a bunch of vegetables, since the creamy peanut-coco sauce will distract them from it. I, personally, have done this dish many time with chicken, but I’m trying to cut on the meat for the sake of my planet, and done my recipe with a curry-mango flavored tofu instead. To my own surprise, the tofu, which I’m still learning to love, gave the dish a new dimension, a better one even than the boring chicken pieces. I’ve bought a pre marinaded tofu piece, which turned out to be a big success for my relation with tofu and gave this dish a whole new fruity and healthy dimension.
Carbon steel Woks
I love my wok, it’s a bit of a pain to clean and keep in good shape but it’s one of those top 10 things to have in the kitchen. Especially if you are a busy person, the wok is always a fast and effective way to cook. I’ve bought myself a 14 inch carbon steel wok 2 years ago, and I just swear by it, it’s a fantastic discovery especially if you cook on flames. It cost practically nothing and with time it becomes more and more precious, the flavors that sticks to it and it gets magically non stick by itself. It’s not the prettiest but damn it does the job to perfection. An important point is that it needs to be seasoned before use and also the maintenance; taking care of never soaping it, leaving it in water, cooking with mainly acidic liquids in it, etc. it’s all a bit of a pain to learn … but once you do and learn to dry it to perfection and give it a oil bath once in awhile, it will become a “happy” essential to your kitchen. Okay… sorry, I felt like talking about my love for carbon steel woks… If you ever want to get yourself one, check this link from kitchn.com on how to choose, season and maintain your wok.
So…let’s work that wok!
Peanut-coco Vegetarian Wok with mango tofu
Makes 2-3 portions | Difficulty: too easy | Preparation: 15 minutes
200g of curry-mango marinated tofu (basil or plain) cut into big chunks
200ml of coconut milk
2 tbsp of peanut butter
1 broccoli into florets
1 onion finely chopped
1 garlic finely chopped
1 bell pepper sliced
2 carrots cut in julienne (sticks)
2 tbsp of soy sauce or fish sauce
2 tbsp of peanut oil
1 tsp of hot chilli in oil
a few crunched peanuts for topping
Cut all the veggies
Heat up the wok to the max
Add the peanut oil
Add the garlic, onion, broccoli and carrots and sauté (high heat) them until carrots and broccoli are softer but still crispy (about 3 minutes)
Add the coconut milk, peanut butter, chilli in oil and bell pepper and mix well to make the sauce homogeneous
Cook until the veggies are to your taste (about 2 minutes)
Take off the heat, add the soy sauce or fish sauce and the tofu
Serve with a few crushed peanuts on top and a lime wedge
Serve with asian noodles, rice or nothing at all. Enjoy!
Stir fried beef and mushroom in chinese wine with udon noodles is so tasty, this rice wine is a bold, tasty compliment to any chinese dish. It smells way more powerful than normal grape wine and its taste is way bolder too, it’s closer to a fortified wine in taste. Without saying you need to be careful not to put too much of it.
Yesterday, I went to my favorite asian market because I needed a refill of this, hard to find, vietnamese fish sauce. I can not recommend it enough, the vietnamese one is made with only fish and taste different than the thai fish sauce they sell in most stores. Once in there, I love to pick up something new, so this time, I’ve decided to experiment with this rice wine called Chen nian hua tiao Chiew. Let me say… after my first dish with it, this is going to be pleasant to make tons of delicious recipe with it. I love bold flavors, and this wine is right in my spectrum of bold flavors.
Also couldn’t resist those beautiful bowls they sell in this market. Love this place!
So let’s make this chinese wine stir fried dish!
Stir fried beef and mushroom in chinese rice wine and Udon noodles
Makes 4 portions
3 tbsp of rice chinese wine (Chen nian hua tiao chiew)
2 tbsp of sugar (honey or maple syrup)
2 tbsp of soy sauce
1 tbsp of garlic minced
1 tbsp of ginger minced
1 tbsp of chilli flakes in oil (or even better fresh hot peppers)
t tbsp of cornstarch flour
The grand finale
230g of Udon wheat noodles
150g of finely sliced beef(steak, loin, your favorite)
200ml of beef broth
175g of your favorite muchrooms
100 g chard leaves
2 tbsp of peanut oil
1 tbsp of cornstarch diluted in 3 tbsp of cold water
1 tbsp of rice chinese wine
1 tsp of toasted sesame oil
salt and pepper
Start by making the marinade, by mixing all the ingredients
Add to the beef and let marinate 30 minutes in the fridge
Cook the udon noodles al dente in a pot of boiling water
Drain and rinse in cold water (prevents them from sticking together)
Add the sesame oil to the noodles, mix and reserve
In a wok add the peanut oil and mushrooms, high heat all along, and with a wood spatula stir fry them for a minute
Add the beef and it’s marinade in the wok and stir fry until barely cooked
Add the chard, the broth and chinese wine and let it boil for a minute or two
Add the cornstarch mix and let the sauce thickens
Add the reserved noodles to the wok, cook for 1 minute to warm them up
Serve with black sesame seeds and soy sauce on the side
Feeling like a fresh, light, summer meal? Get those rice noodles out and let’s make a simple wok dish. The coconut chicken recipe is really similar to a yellow curry sauce, but this one is for lazy people, you can use weather the yellow curry paste but I simply used the curry powder. That powder is actually a British invention to reproduce the orient flavours. The powder usually contains curcuma, ginger, turmeric, coriander, fenugreek, pepper, cardamom etc. It a mix of at those asian flavours in one pot, some powders are spicier than others, the ingredients tends to change depending of the company. I use this curry powder on popcorn, with butter, it’s delicious!
Coconut meat constipate while the coconut water is a natural laxative, how perfect is that? A perfect balance within a single coconut. In the recipe, coconut milk is used, but it could be switched to coconut cream, to make it fatter,tastier and smoother.
Oh! and if you like what you see, don’t be shy to follow me on Yummly, or other nice food sharing networks to see my future recipes and more.
Coconut chicken noodles
Makes 2 portions
250g rice vermicelli noodles
1 can of coconut milk
2tbs curry powder
2 chicken breast in small cubes
1 red bell pepper
3 kaffir (makrut) limes leaves *optional
3tbs fish sauce, or salt
2tbs coconut oil, or peanut, vegetable oil.
1tbs sesame oil
1 peeled carrot
black sesame seeds
basil or coriander leaves
Cut your chicken into little cubes and add 1 tbs of fish sauce to marinate a few minutes
Add a pot of water to boil for the noodles
Cook the glass noodles, only 2 minutes, keep the hot water to regenerate the noodles later
Take out the noodles, drain, and rinse in cold water (gives them that nice texture)
Add the sesame oil to the noodles, mix a bit and reserve
Cut all the vegetables, peel a full carrot
In a hot wok, or a big sauté pan, add the coconut oil
Add the chicken and sauté it until light brown
Add the pepper, onion, curry powder, kaffir lime leaves and coconut milk, reduce for a few minutes (about 3 minutes to high heat)
When the sauce consistency is thick, add the fish sauce so salt up your dish, if no fish sauce use simply salt or soy sauce
In the hot water pot from the precooked noodles, add the noodle a few second again to warm them up
Serve the chicken, sauce on top of the noodles, add the peeled carrot slices, black sesame seeds and basil on top.
Serve with a piece of lime on the side and chopsticks. Enjoy!
This recipe is a bite into the tropics, brings you right to those caribbean islands, also is a great recipe for those people on eternal diet, like myself. You can spice it up to your liking and with whichever is your favorite hot pepper… mine are the habanero peppers. My husband happen to grow them and I obviously have too many, so I dehydrate them and make powder out of them. I’m not usually a big hot pepper lover but this one is special… the habanero has that fruity taste to it.
I encountered with this hot pepper in Martinique, a caribbean island. Since then… I add it to many of my spicier recipes, like the spicy “ratatouille” spaghetti sauce with a bit of habanero pepper, it’s fantastic or I do “spicy cod fritters” which is a “typical” meal from the Antilles. They eat those balls like candies over there, I think there are no restaurants, which doesn’t serve a good “habanero cod fritter” as an appetizer, let’s say… in the french Antilles at least.
The recipe is so simple and has always that winner taste of “sweet & sour” with a touch of heat! It’s a really healthy, easy and delicious one, so here it is:
Spicy chicken & pineapple wok
Makes 4 portions
Long grain rice (jasmine rice is a good choice)
1/3 of a pineapple cut in cubes. (400g. of canned ones…not as good though)
2 chicken breast, cut in small cubes.
1 red pepper finely slices
1/2 onion finely chopped
2tbs. of white rice vinegar (can use white balsamic or apple vinegar)
2tbs. of peanut oil (or simpler oil to “sauté” your chicken at first)
2tbs. fish oil (salt or soy soy can do too)
1ts. of dried habanero pepper or your favourite hot pepper.
coriander or thai basil *optional
*Cook rice for 4
Bring your wok to high heat
Add the peanut oil
Add salt and pepper to your chicken
Sauté the chicken in the wok, rapidly until white.
Add the pineapple, red pepper, onion, vinegar and hot pepper on top of the chicken.
Cook high heat for about 4 minutes, or until you like the texture of your vegetables (I like them crunchy)
When cooking is done, add the fish oil or soya sauce.
Serve on rice with a a few fresh coriander leaves or thai basil.
Your tastebuds will thank you for the nice tropical vacation you gave them. Enjoy!