Wok Cooking Made Easy - Nongkran Daks

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to stir-fry for 1 minute more.

       4 Add the carrots and 1/3 cup (80 ml) of the mushroom water. Stir to blend, cover wok with lid, reduce the heat to low, and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions, transfer to a platter and serve.

      Serves 4

       Preparation time: 20 mins

       Cooking time: 10 mins

      Spinach with Garlic

      12 oz (350 g) fresh spinach or Chinese peashoots (dou miao), washed and stems removed,

      2 tablespoons oil

      1/2 teaspoon salt

      3 to 5 cloves garlic, peeled and sliced

      1 Wash and rinse the spinach well, then place in a colander to drain.

       2 Heat the oil in a wok over high heat and add the salt.

       3 Add the sliced garlic and the spinach, and turn carefully with a spatula to coat all the leaves with oil. Stir-fry for about 1 minute, or until all the leaves are wilted and have turned dark green. Transfer immediately to a serving dish.

      Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. Substitute spinach or any other leafy green.

      Serves 4

       Preparation time: 10 mins

       Cooking time: 2 mins

      Broccoli with Ginger

      1 1/2 lbs (700 g) fresh broccoli

      3 tablespoons oil

      6 slices fresh ginger, finely shredded

      1 onion, cut into crescents

      1 tablespoon rice wine mixed with 1 teaspoon water

      1/2 teaspoon salt

      Serves 4

       Preparation time: 15 mins

       Cooking time: 5 mins

      1 Cut the broccoli florets from the main stem, so that each floret retains its own stalk. Peel the tough skin from the stalks below the florets with a sharp paring knife. Cut the stalks into bite-sized pieces.

       2 Heat the oil in a wok over medium heat and when hot, stir in the broccoli and ginger and stir-fry for about 1 minute, or until all the broccoli has turned darker green. Add the onions and cook for 1 more minute.

       3 Add the rice wine and water and cover tightly with a lid, steaming the broccoli for 1 to 2 minutes.

       4 Remove the lid, add the salt, and stir to blend, then transfer to a serving dish.

      Snow Peas with Mushrooms

      Snow peas are one of the favorite vegetables of Chinese cooks. Snow peas and mushrooms are a classic combination in Chinese cuisine because they harmonize the yin and yang qualities. This dish may be prepared with either fresh or dried mushrooms. If you like it hot, add a few fresh or dried chilies (cut lengthwise with seeds and fibers removed) to the oil before cooking the mushrooms, and let them scorch before adding the mushrooms. You may also prepare this dish exactly the same way with broccoli instead of snow peas but make sure that you peel the broccoli stalks first. Another variation in flavor is to add a whole star anise along with the mushrooms and ginger.

      8 oz (250 g) fresh snow peas

      20 dried black Chinese mushrooms

      3 tablespoons oil

      1 in (2 1/2 cm) fresh ginger, minced

      2 green onions (scallions), cut into sections

      Sauce

      1 1/2 tablespoons soy sauce

      1 1/2 tablespoons rice wine

      1 teaspoon sugar

      1/2 teaspoon salt

      1 teaspoon sesame oil

      Serves 4

       Preparation time: 20 mins

       Cooking time: 5 mins

      1 Wash the snow peas, snap off the tips, and pull off the strings.

       2 Wipe the mushrooms with a damp cloth to remove any grit, cut away the stems, and cut in half, if large. If using dried black Chinese mushrooms, soak in hot water for 15 minutes and drain; trim away the stems and cut each cap into four slices.

       3 Combine all the Sauce ingredients in a small bowl and set aside.

       4 Heat 2 tablespoons of oil in a wok over medium heat, add the snow peas, and stir-fry until they turn bright green, about 1 minute. Remove from the heat and set aside.

       5 Heat the remaining oil in the wok and, when hot, add the mushrooms and ginger. Stir-fry for about 2 minutes, add the Sauce mixture, and cook for 1 minute more.

       6 Add the snow peas and the green onions and stir-fry for 1 more minute. Transfer to a serving dish.

      Sichuan Green Beans with Dried Shrimp

      3 tablespoons dried shrimp, soaked in warm water for 10 mins

      1/2 cup (125 ml) plus 2 tablespoons oil

      1 lb (500 g) fresh green beans, strings removed

      5 cloves garlic, minced

      3 slices ginger, minced

      3 green onions (scallions), chopped

      1 tablespoon vinegar

      Sauce

      2 tablespoons rice wine

      1 tablespoon water

      1 teaspoon salt

      1 tablespoon sugar

      Serves 4

       Preparation time: 12 mins

       Cooking time: 10 mins

      1 Combine the Sauce ingredients in a small bowl.

       2 Drain the dried shrimp and chop finely. Set aside.

       3 Heat the 1/2 cup (125 ml) of oil in a wok until hot, add the beans and fry until they begin to crinkle and become soft without burning. Remove and drain, discard the oil. 4 Heat the remaining 2 tablespoons of oil in the wok until hot, add the garlic, ginger, spring onions and shrimp and stir-fry for 30 seconds. 5 Add the beans and stir to coat them well in the oil, then add the Sauce, and cook for about 3 minutes. 6 Turn off the heat, stir in the vinegar until blended, then remove to a serving dish.

      Dried shrimp are tiny, orange, saltwater shrimp that have been dried in the sun. They come in different sizes. Available in Asian markets, they should look orangy-pink and plump; avoid any with a grayish appearance or with an unpleasant smell. Dried shrimp will keep for several months.

      Peashoots with Garlic and Ginger

      1 lb (500 g) fresh Chinese peashoots (dou miao —see note) or spinach

      2 tablespoons oil

      3 cloves garlic, minced

      2 slices fresh ginger, thinly sliced

      Sauce

      1 teaspoon salt

      1 teaspoon sugar

      1/2 teaspoon ground

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