9 delicious wok recipes from around the world
Pad Kee Mao, or Thai drunken noodles, is a fiery and aromatic stir-fry featuring wide rice noodles, your choice of protein, fresh Thai basil, garlic, and chilies. Traditionally enjoyed as a late-night meal or hangover cure, its intense flavors and satisfying texture make it a beloved classic.
Singapore's iconic seafood dish - whole crabs enveloped in a rich, sweet, spicy, and slightly tangy tomato-chili sauce, finished with delicate egg ribbons. Perfect for sharing and best enjoyed with steamed mantou buns.
Bò Lúc Lắc, or Vietnamese Shaking Beef, features tender cubes of beef seared to a perfect caramelization and tossed with fragrant aromatics. The name 'lúc lắc' refers to the characteristic shaking motion of the wok used during cooking, which ensures each piece of beef is seared quickly and evenly. This dish is a delightful fusion of French culinary influence and Vietnamese flavors.
A classic Sichuan stir-fry featuring tender wok-fried chicken, fiery dried chilies, tingly Sichuan peppercorns, and crunchy roasted peanuts, all coated in a savory and tangy sauce. This dish is known for its complex flavor profile and satisfying textures.
A beloved Peruvian stir-fry, Lomo Saltado masterfully blends tender strips of marinated beef with vibrant vegetables and crispy French fries, all tossed in a savory, tangy sauce. It's a testament to the fusion of Chinese wok techniques with classic Peruvian ingredients.
A beloved Chinese stir-fried noodle dish featuring tender noodles, crisp-tender vegetables, and your choice of protein, all coated in a savory sauce. Perfect for a quick and satisfying meal.
A classic Thai stir-fried noodle dish featuring wide rice noodles coated in a savory, slightly sweet, and caramelized dark soy sauce, with your choice of protein, crisp Chinese broccoli, and scrambled egg. The key is achieving a slight char on the noodles for authentic flavor.
Authentic Sichuan dry-fried green beans, known as Gan Bian Si Ji Dou, featuring blistered green beans wok-tossed with savory ground pork, pungent preserved mustard greens (ya cai), and aromatic spices. This dish is characterized by its intense wok hei (breath of the wok) and complex flavor profile.
A vibrant and aromatic stir-fry featuring tender strips of beef wok-tossed with a medley of fresh chilies, garlic, lemongrass, and a variety of fragrant Thai herbs. This dish is known for its bold flavors and spicy kick, offering a true taste of Thai home cooking.
