Ready-To-Eat: Stir-Fry Over 70 Delicious One-Wok Meals
The Asian continent has brought the world so many amazing flavors. These flavors come not only from the often exotic ingredients, but their preparation as well. The art of Stir-Fry has been around for a long time. Many say the wok was invented over 2,000 years ago. The wok can be used for many different cooking techniques including one of my favorites, Stir-Fry.
Food Stylist, Caroline Hwang, photographer, Julia Stotz and Hardie Grant Books come together to give us “Ready-To-Eat: Stir-Fry Over 70 Delicious One-Wok Meals”. In this book, readers will learn wok basics, tips and versatility, how to design the perfect stir-fry, what ingredients to use, what to substitute if you cannot find an ingredient and like the title says over 70 delicious one-wok meals. Filled with beautiful full color photographs that are going to make your mouth water. I really like that each recipe has a picture of the ingredients and the finished dish. This can be extremely useful when working with ingredients you may not be familiar with like bavette, long beans or pea shoots.
- Noodles and Rice
- Meat and poultry
Stir-Fry brings together a collection of quick and tasty Asian-inspired recipes. This book will show you just how versatile stir-fries can be, with dishes that require easy-to-find ingredients and can be prepared in minutes.
From Thai Green Curry to Chicken Yakisoba, there are over 70 classic meals which can all be prepared in one pan or wok. Chapters cover noodles and rice, meat and poultry, seafood, and tasty vegetarian dishes like Miso Broccoli and spicy Sichuan Aubergine with Jasmine Rice.
Whether you’re looking for a simple midweek dinner or a healthy make-ahead lunch to bring to work, a deliciously simple stir-fry is the perfect solution.
Ready to Buy? Head over to Hardie Grant and get a copy..
I was not paid for my opinion; however, I may have been given a free product for review. Thanks to all of my sponsors and their parent companies for their support in this review.