Southside Farmers Market

Farmers Markets

Let’s Do Wok Cooking Tonight

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Oh how much fun does that sound?  I like cooking in a wok because you can get really crispy veggies and an awesome sauce.

From Cooks.com I wanted to use this recipe because it has all fresh ingredients which is good especially if they just came out of the garden:

Chinese-Take-Out-Lemon-Chicken-51992

Quick and Easy Oriental

1 ¾ lbs. thinly sliced beef

10 to 12 ounces pea pods

1 cup cauliflower

2 cups broccoli

½ cup onion

½ cup celery

1 cup sliced carrots

½ cup bok choy

1 can bean sprouts

Soy sauce to taste

Oil wok before heating with 2 tablespoons of oil and heat wok to 350 degrees.

Stir in beef and ½ cup water and cook about 15 minutes.  Then stir in vegetables, soy sauce for extra flavor.  Vegetables cook in about 15 minutes.  Serve over fried rice or chow mein noodles.

 

Another recipe from Cooks.com which I particularly like because it has pineapple and chicken:

Quick-Chicken-Teriyaki-2206

EASY CHICKEN STIR FRY

Peanut oil

1 1/2 lbs. boneless chicken breast
1 bunch broccoli
1 (28 oz.) pineapple chunks
1 tbsp. cornstarch
2 1/2 tbsp. vinegar
2 1/2 tbsp. soy sauce
1/2 tsp. red pepper
1/4 tsp. ginger
1/2 tsp. onion powder
1/2 c. water

In your wok, stir fry chicken in peanut oil. Remove chicken and set aside. Stir fry broccoli in peanut oil until tender. (Broccoli may be steamed instead.) Drain pineapple chunks and save juice. Add together cooked chicken, cooked broccoli and pineapple in wok.

In separate bowl, mix together pineapple juice, cornstarch, vinegar, red pepper, ginger onion powder and water. Add mixture to chicken, broccoli and pineapple. Mix together well and bring to a boil. Lower heat and cover for several minutes. Serve over cooked rice. Serves 2-3.

At Cooks.com they have a variety of recipes using a wok including Fried Rice and Oriental Stir Fry.  Here are some tips on how to use a wok.  Use peanut or canola oil because it smokes at much higher temperatures than other oils.  Cut ingredients into same size pieces and par boil carrots, broccoli and potatoes to give them a head start and slice meat across the grain for tenderness.

Well that will be it for today, tomorrow we will once again attach the veggie drawer and see what we can come up with.  Until then, Think Spring and Farmers Market

Author: southfarmmarket

I am was the Market Master for Southport Farmers Market which I started 5 years ago. I spend many hours working on the updates to post here and bring you all the newest and exciting information of products, gardening, cooking and baking. I also am a Administrator for a popular Blog known as Jenn's Blah Blah Blog. Other things I do are fishing and baking.

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