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Tuesday, 9 August 2016

Chicken and Vegetables Wok


Do you like using a Wok for cooking? The wok's "main advantage beyond its constructed material is its curved concave shape. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel. The large sloped sides also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated.

The curve also provides a larger usable cooking surface versus western-styled pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil."


Now if you are looking for a tasty recipe idea using a Wok, why not consider this one... "This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter.

Ingredients

4 servings
11 carbs per serving
2 tablespoons coconut oil or other oil, neutral flavor
1 lb (450 g) broccoli
1 onion
1 lb (450 g) cooked chicken or turkey
1 can (400 ml) coconut milk or coconut cream
1 – 2 tablespoons green curry paste
1 – 2 tablespoons peanut butter
Salt and pepper
1⁄3 cup (80 ml) peanuts for decoration"

Of course; "If you don’t have any chicken or turkey leftovers you can of course cook the meat before hand any way you want. On the grill, in the frying pan or in the oven. Or buy cooked chicken or turkey. You can also substitute meat with seafood. Skip peanut butter and peanuts if you want to lower your carbs or don’t tolerate legumes."


Why not 'hop over' to Diet Doctor site and see the cooking instructions here

... we bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account.

All the best Jan

7 comments:

Denise inVA said...

I had a wok a long time ago and was in fact looking at them in the Asian supermarket we go to only the other day. I love looking at pots and pans. I need to replace some oldies I have. This recipe looks delicious Jan. We do a lot of stir fries and this one we shall definitely try. Thanks so much, and thank you for all the kind comments you leave on my blog.

Cheryl said...

I love cooking with a wok.............
and this is one of my favourites.
I often have it for lunch.

sage said...

I love a wok and years ago invested in a high quality one that I can't use in my new house (I moved here 2 years ago) which have those fancy glass electric range tops. I want to be cooking on gas again!

Snowbird said...

I use a wok almost every day, especially for spicy veggies. xxx

Happyone said...

Sounds like a good one. I'll have to get my wok out again. Haven't used it in quite a while.

Dewena said...

I used a wok a lot a couple of decades ago, then got the glass flat topped range a comment above mentioned. Now that I'm using a gas range for the first time ever maybe I could try it again. It was so much fun, I remember.

Lisa said...

I have a couple of chicken curry recipes which I have done for years now, both containing peanut butter. T doens't like PB and I've never told him it goes into these meals as he wouldn't eat them otherwise! Keep my secret please!!
Lisa x