Wok's cooking? (+recipes)

About 5000 years ago the Chinese were using twigs to lift food out of boiling pots. These primitive implements were precursors to chopsticks.
As cooking styles progressed and food was cut into smaller pieces, lengths of bamboo were shaped for use as both a cooking and eating utensils.
Bamboo or wooden chopsticks are favoured by many as they are less slippery and easier to hold than some of the more fancy models. Sometimes they are embellished with calligraphy, or lacquered and painted with intricate designs. Children's chopsticks may feature cartoon characters such as Mickey Mouse. Others are manufactured from bone, jade, ivory, porcelain and plastic.
Silver chopsticks were favoured in the Middle Ages as it was thought the silver would tarnish if it came in contact with poison.
Chopsticks are ideal for wok cookery - another Chinese first. Fuel was expensive in China and living conditions cramped. Cutting vegetables, meats and fish into thin strips meant a meal could be cooked quickly in one pan in a confined space using little fuel.
The moon-shaped wok was designed to channel the heat up the sides of the pan as it nestled on the fire. The wok can also act as a steamer and smoker but it is best known for stir-frying where food retains maximum colour and minimal loss of vitamins. Woks should be heated for a couple of minutes before adding the oil.
If weightwatching, you can stir-fry meat and veges in water or fruit juice rather than oil. The flavour isn't the same but the lack of calories may compensate.
RECIPES
STIR-FRIED PRAWNS ON NOODLE NESTS
Noodles:
200g fine Asian wheat noodles or
angel-hair pasta
2 tablespoons sesame oil
Stir-fry:
1 1/2 cups good chicken stock
2 tablespoons each: cornflour, soy sauce,
1 tablespoon rice bran oil
2 tablespoons grated root ginger
2 cloves garlic, crushed
400g broccoli florets
1-2 tablespoons water
500g raw shelled, de-veined prawns
To make the noodle baskets, first preheat the oven to 220C. Line an oven tray with baking paper.
Bring a large saucepan of boiling water to the boil. Cook the noodles for 3-4 minutes or until cooked.
Drain well and add the sesame oil. Divide into four equal portions and coil into four baskets on the baking paper.
Pat into 2cm thick rounds. Bake for 20 minutes, until the tops are crisp and browned.
To prepare the stir-fry, combine the chicken stock, cornflour and soy sauce and place to one side.
Heat the oil in a wok on high. Stir-fry the ginger and garlic for 30 seconds. Add the broccoli florets and the water.
Stir-fry for 1 minute then cover and cook until crisp tender, about 1 minute.
Add the prawns and stir-fry until they are cooked, about 2-3 minutes.
Stir the chicken stock combo until well mixed.
Add to the wok, stirring until thickened. Place the noodle nests on serving plates and top with the stir-fry. -Serves 4

STIR-FRIED VENISON & ASIAN SALAD
The salad ingredients should be underdone rather overdone.
400g venison steak, thinly sliced in strips
2 tablespoons tamarind paste
3-4 tablespoons rice bran oil
1 medium red onion, thinly sliced
100g sugar snap peas or snow peas, thinly sliced
2 kaffir lime leaves, finely sliced
2 cups mung bean sprouts
1/2 cup mint leaves, coarsely chopped
1/4 cup coriander leaves
Dressing: 2 tablespoons sweet chilli sauce
3 tablespoons rice wine vinegar
Place the venison in a bowl. Combine the tamarind paste and 1 tablespoon of the oil. Mix into the venison and marinate for at least 1 hour.
Heat 2 tablespoons of the oil in a wok over high heat. Stir-fry the venison for 1-2 minutes, until just cooked. Remove to one side.
Wipe the pan out if required, add a little more oil and heat.
Stir-fry the red onion for 1 minute. Add the sugar snap peas and kaffir lime leaves and stir-fry for 30 seconds.
Add the bean sprouts, mint leaves and coriander and stir-fry briefly. Add the combined dressing ingredients and heat through then return the venison to the pan and warm through quickly.
Serve immediately on steamed rice. - Serves 4
CHAR SIU PORK WITH CRISPY NOODLES
The vegetables are cooked first as the pork discolours the pan during cooking.
2 tablespoons char siu sauce
1 teaspoon each: soy sauce, cornflour
300g lean pork leg steak, thinly sliced
2 tablespoons rice bran or canola oil
1 carrot, julienned
250g mushrooms, thinly sliced
2 cups each: mung bean sprouts, crispy noodles
Combine one tablespoon of the char siu sauce with the soy sauce and cornflour. Add the pork and mix well.
Heat 1 tablespoon of the oil in a wok (or frying pan) and add the vegetables in the order listed, stir-frying until hot. Tip into a bowl.
Heat the remaining oil in the wok. Stir-fry the pork until just cooked, about 2-3 minutes. Return the vegetables to the pan. Add the remaining char siu sauce and the noodles.
-Serves 2-3
HOT STUFF CHICKEN
Prepare all ingredients before cooking. Great on noodles or rice.
2 skinned and boned chicken breasts, about 400g
1-2 tablespoons rice bran oil
1 teaspoon sugar
1/2 each: red, yellow peppers (capsicums), thinly sliced
1-2 chillies, seeded and sliced
4 spring onions, finely sliced
1 cup frozen peas, slightly thawed
2-3 cups finely sliced spinach or Chinese cabbage
Sauce: 2 teaspoons cornflour
1 teaspoon chilli paste
2 tablespoons each: water, soy sauce, hoisin sauce
1/2 cup toasted cashew nuts
Cut the chicken into thin strips.
Heat 1 tablespoon of the oil in a wok over a high heat and add the chicken and sugar. Stir-fry until lightly browned. Remove to one side.
Add a little more oil to the wok, if necessary. Add the peppers, chillies, spring onions and peas and stir-fry over high heat for 1 minute. Add the spinach or cabbage and continue stir-frying for another minute.
Whisk together the cornflour, chilli paste, water, soy sauce and hoisin sauce. Stir into the wok. Return the chicken to the pan with the cashew nuts and cook until the sauce is bubbling and thick. Serve immediately. -Serves 4
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