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      Mention “wok cooking,” and one immediately visualizes a huge wok being wielded above a mighty flame by an Asian chef. One also thinks Asian “comfort food”—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.

      While there is sometimes still a mystique that Asian chefs meticulously prepare all their ingredients in the elaborate ancestral manner, the truth is that many home chefs in Asia today can now hardly afford the time to do so. But fortunately, wok stir-frying is one of the best and quickest cooking methods to use. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. The Chinese wok is a fantastic implement, as its deep bowl-like shape and sloping sides ensure that the ingredients remain in the center, where the heat is most intense.

      The aim of Wok Cooking Made Easy is to introduce nutritious and easy-to-prepare Asian wok recipes to a Western audience—ranging from a simple Spinach with Garlic stir-fry to Hot and Spicy Sichuan Tofu, Sliced Fish with Mushrooms and Ginger, and the classic Sichuan Chicken with Dried Chilies, Thai Fried Rice and Five Spice Chicken.

      All of the recipes in this volume are light, healthy and tasty and require no special skills to prepare. May this book bring endless cooking pleasure as you venture into the world of Asian cuisine.

      Important Asian Ingredients

      Asian eggplants are long and slender, smaller and slightly milder than Mediterranean globe eggplants. Asian eggplants can be either purple or green.

      Bean paste is made from fermented black or yellow soybeans, and is an important seasoning in Asian dishes. Black bean paste (tau cheo) has a strong, salty flavor, while yellow bean paste (miso) is slightly sweet. “Sweet” and “hot” salted beans have added sugar or garlic and chili. Soybean pastes are available at Asian food stores.

      Black Chinese mushrooms, also known as shiitake mushrooms, are used widely in Asian cooking. The dried ones must be soaked in hot water to soften before use, from 15 minutes to an hour, depending on the thickness. The stems are removed and discarded; only the caps are used. Fresh shiitake mushroom stems can be eaten if the bottoms are trimmed.

      Cardamom pods are highly aromatic and contain tiny black seeds. If whole pods are used, they should be removed from the food before serving. If only the seeds are called for, lightly smash the pods and remove the seeds, discarding the pods. Ground cardamon is sold in packets or tins.

      Chili peppers come in many shapes, sizes and colors. Fresh green and red Asian finger-length chilies are moderately hot. Tiny red, green or orange bird’s-eye chilies (chili padi) are very hot. Dried chilies are usually deseeded, cut into lengths and soaked in warm water to soften before use. Ground red pepper, also known as cayenne is made from ground dried chilies. Chili oil is made from dried chilies or chili powder infused in oil, which is used to enliven some Sichuan dishes. Chili paste consists of pounded fresh or dried chilies, sometimes mixed with vinegar and garlic and sold in jars. Sichuan chili paste is made from dried chilies, soaked and ground with a touch of oil. Chili sauce is made by mixing ground chilies with water and seasoning the mixture with salt, sugar and vinegar or lime juice. It is available bottled and in jars.

      Coconut milk is obtain by squeezing the flesh of freshly grated coconuts. To obtain thick coconut milk, add 1 cup (250 ml) of water to the grated flesh of one coconut, then squeeze and strain. Although freshly squeezed milk has more flavor, it is now widely sold canned and in packets. Grated fresh coconut can be purchased from Asian markets or you can grate it yourself. Purchase coconuts that are heavy and have a lot of juice in them. Crack the coconut open and drain the juice. Break the shell into smaller pieces by turning over on a firm surface and knocking with a mallet. Use a knife to release the meat from the shell. Remove the flesh from the shell and peel the brown outer skin using a vegetable peeler. Grate the flesh in a blender or food processor, adding a bit of water to help the blades turn.

      Coriander is an indispensable herb and spice in Asian cooking. Coriander seeds are roasted and then ground in spice pastes. Coriander roots are used in the same way, while coriander leaves (also known as cilantro or Chinese parsley) are used as a herb and a garnish.

      Curry powder is a spice blend that generally includes cumin seeds, coriander seeds, turmeric root, ginger root, cinnamon bark and cloves. Different spice combinations vary in color and flavor. They are sold for various types of curries—meat, fish or chicken. Use an all-purpose blend if a specific curry powder is not available.

      Dried shrimp paste, also known as belachan is a dense mixture of fermented ground shrimp that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the tip of a metal skewer or back of a spoon.

      Fennel seeds look like cumin seeds but are larger and paler. They add a sweet fragrance to Indian dishes, with a flavor similar to liquorice or anise. The seeds are used whole or ground.

      Fish sauce is made from salted, fermented fish or shrimp. Good quality fish sauce is golden-brown in color and has a salty tang. It is available in bottles in most supermarkets.

      Five Spice Powder is a highly aromatic blend of Sichuan pepper, cinnamon, clove, fennel and star anise, ground to a fine powder.

      Galangal is similar in appearance to ginger and a member of the same family. This aromatic root has a distinctive flavor that is used in dishes throughout Asia. Dried galangal lacks the fragrance of fresh galangal, so try to buy it fresh. It can be sliced and kept sealed in the freezer for several months.

      Garlic chives or gu cai, also known as Chinese chives, have long, green flat leaves that resemble thin green onions. They have a strong

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