Let's Wok - Recipes
Let's Wok - Recipes
Fried Duck in Red Curry - Gang Pet Beth Yang
Gang Pet Beth Yang is a classic among wok dishes and is almost always found on an Asian menu. There are many variations of the dish, but they all share the distinctive, slightly spicy flavor of duck (or chicken), coconut milk, and red curry paired with vegetables and sweet fruits. Here’s our take, featuring pineapple, grapes, and lychee. Ingredients for 4 People 400 g duck breast (chicken breast can also be used) 4 dl coconut milk 100 g fresh pineapple 1 cup water 8 cherry tomatoes 3 lime leaves 9 grapes 6 lychee sweet basil 1 tbsp red curry paste chili (to taste) 3 tbsp oil 2 tbsp fish sauce 1 tsp salt 1 tsp sugar rice Instructions Prepare all ingredients: Clean and chop/slice all vegetables. Halve the grapes and cherry tomatoes, making them ready for the wok. Slice the duck or chicken breast into strips. Wok: Heat the wok, add a bit of chili and oil to the pan. Fry the duck or chicken strips until they are golden brown. Stir in the curry paste and coconut milk, letting it cook for about 2 minutes. Add the remaining ingredients and let the dish simmer for 15 minutes. Season with fish sauce, salt, and sugar. Garnish with basil leaves and serve with steamed rice.
Chicken with vegetables
Chicken must probably be said to be in the top 3 when it comes to popular ingredients in wok dishes. In this recipe, it has been joined by pasta and delicious vegetables such as sweet peas, chickpeas, mushrooms and peppers.Credit: Handgaard_bbqIngredients4 people Wok sauce 1 general soy sauce 3 tsp. Ketjap mani soy sauce 2 tbsp. sweet chili sauce 1 tbsp. mustard 2 tbsp. sugar Chicken and vegetables 400 chicken 1 tbsp. Tuscan spice mix 200 mushrooms 1 bell pepper 1 tbsp chickpeas 1 bag of sweet peas (common peas and sugar peas can also be used) 1 onion sunflower oil salt & pepper
Duck with rice and vegetables in HOT WOK
Whether it's for the weekday or the weekend, a hearty wok dish can always work wonders. In this recipe, we crisp up duck breast and combine it with vegetables and rice. To add extra flavour and punch to the dish, we also add a lovely wok sauce, which beautifully ties all the flavours together.Prepared by:Handgaard bbqIngredients 4 people 1 piece broccoli 1 red bell pepper 12 mushrooms 6 spring onions 700 g duck breast 500 g cooked rice chili oil (for frying vegetables) Wok sauce 1 tbsp. sweet soya (ketjap manis) 2 tbsp. soya 1 tbsp. brown flour 1 tbsp. sambal oelek How to make Prepare all ingredients:Clean and chop all the vegetables so that they are ready for the wok.Mix the sauce and have it ready.Fry the duck breast:Cut cubes in the fat side of the duck breasts, then season with salt on all sides.Light the wok and place the duck breasts on the cold wok pan. Now fry the duck breasts for 3 minutes on each side. Remove and leave to rest.Wok:Add the rice to the wok and toss in the fat from the duck. After about 2 minutes, take the rice off again.Pour the chilli oil into the wok and fry the vegetables in the oil.While the vegetables are frying, cut the duck breasts into smaller pieces.When the vegetables start to colour, add the rice and duck to heat again.Season to taste with the wok sauce.
