wok – Page 2 – yummy food share

Fiery Beef Tripe and Celery Stir Fry

2026-01-22

If you’re looking to venture into a dish that is an absolute explosion of texture and flavor, you’ve come to the right place. This stir-fry is a culinary adventure that brings together tender, flavorful beef tripe and crisp, fresh celery in a sauce that’s savory, aromatic, and packed with a delightful medium-level heat. While cooking with tripe might sound intimidating, this recipe breaks it down into a simple, two-stage process that is surprisingly easy a to master. The first stage involves simmering the tripe with fragrant spices until it’s perfectly tender, and the second is a quick, high-heat stir-fry that brings everything together in minutes. The entire process takes about an hour, most of which is hands-off time, making it a fantastic dish for a weekend meal that is guaranteed to impress. Here is what you’ll need to create this fantastic dish. Don’t worry if some ingredients seem unfamiliar; I’ve included some easy-to-find substitutions that work beautifully. For Braising the Tripe: Beef Tripe: About 1 lb (450g), preferably honeycomb tripe. You can find this at most Asian markets or specialty butcher shops. If possible, buy the pre-cleaned or “scalded” white version to save time. All-Purpose Flour: 2 tablespoons, for cleaning. Ginger: 1-inch piece, sliced. Star Anise: 1 whole pod. Cinnamon Stick: 1 small stick (or half a large one). Bay Leaf: 1 leaf. Light Soy Sauce: 2 tablespoons. This is for savory flavor. Sometimes labeled “all-purpose” soy sauce. Dark Soy Sauce: 1 tablespoon. This is primarily for a rich, dark color. If you don’t have it, you can substitute with an extra teaspoon of light soy sauce and a teaspoon of molasses or brown sugar. Oyster Sauce: 1 tablespoon. This adds a deep, savory, umami flavor. Salt: ½ teaspoon, or to taste. Water: Enough to cover the tripe. For the…

Effortless Garlic Beef and Broccolini Skillet

2026-01-20

If you’re searching for a weeknight dinner that hits the table in under an hour but tastes like it came from your favorite restaurant, you’ve found it. This stir-fry is the perfect harmony of incredibly tender beef and crisp, vibrant broccolini, all brought together with a simple yet deeply savory garlic sauce. It’s a dish that proves you don’t need a long list of complicated ingredients to create something truly spectacular. The magic lies in a classic technique for marinating the beef, which guarantees a melt-in-your-mouth texture every single time. Deceptively simple to prepare, this recipe is perfect for both seasoned home cooks and anyone just starting their culinary adventures. It’s a flavor-packed skillet meal that will have everyone asking for seconds. Before you get started, let’s gather our ingredients. The list is short and sweet, and many items are probably already in your pantry. Don’t worry if you can’t find something specific; I’ve included plenty of easy substitutions. For a meal serving 2-3 people, you will need: Beef: About 1 lb (450g) of flank steak, sirloin, or rump steak. The key is to choose a cut that is good for quick cooking. Sweet Stem Broccoli: One large bunch, about 9 oz (250g). This is often sold as Broccolini or Tenderstem broccoli in Western supermarkets. They have long, tender stalks and small florets, making them perfect for stir-fries. If you can’t find it, you can use regular broccoli; just cut the florets into bite-sized pieces and thinly slice the tender parts of the stems. Garlic: 3 to 4 cloves, peeled and roughly chopped or minced. Cornstarch: 1 tablespoon. This is our secret weapon for creating that velvety smooth texture on the beef. Dark Soy Sauce: 1 teaspoon. This adds a beautiful color and a hint of molasses-like sweetness. If you…

Fiery Chicken and Potato Stir Fry

2026-01-20

If you feel like you’re stuck in a chicken dinner rut, I have the perfect recipe to jolt your taste buds awake. This Fiery Chicken and Potato Stir Fry is an electrifying dish that brings the heat, the flavor, and an unforgettable textural experience right to your home kitchen. Ready in about an hour, this recipe is of moderate difficulty, but the steps are straightforward and the payoff is immense. The core technique involves frying the chicken and potatoes separately to achieve the perfect crispy-on-the-outside, tender-on-the-inside texture before tossing everything together in a wok with a symphony of aromatics. The flavor profile is a thrilling combination of savory, spicy, and a unique, tongue-tingling sensation that is incredibly addictive. This isn’t just a meal; it’s an adventure in a bowl, and it’s surprisingly easy to master. Let’s get your shopping list ready. Don’t be intimidated by some of the names; most can be found at a well-stocked supermarket, an Asian market, or online. The results are worth the treasure hunt! For the Main Event: Chicken: 8 chicken wing drumettes (about 1.5 lbs / 680g) Potatoes: 2 medium potatoes (like Russet or Yukon Gold) Peppers: 5 green bell peppers and 2 red bell peppers (or a mix of your favorite sweet or mildly spicy peppers) For the Aromatics & Marinade: Scallions: 1 bunch, also known as green onions Ginger: 1-inch piece Garlic: 8 cloves Egg White: 1 large Cornstarch: A few tablespoons Salt: To taste White Pepper: 1 tsp (preferred, but black pepper works in a pinch) For the Sauce & Spices: Cooking Wine: 1 tbsp Shaoxing wine. A dry sherry is a great substitute. Light Soy Sauce: 1 tbsp. Use regular soy sauce if that’s what you have. Dark Soy Sauce: 1 tbsp. This is mainly for color. You can substitute…

Sizzling Cumin Chicken Bites

2026-01-20

If you’re on the hunt for a weeknight meal that is ridiculously flavorful, incredibly fast, and surprisingly healthy, then you have come to the right place. Let me introduce you to these Sizzling Cumin Chicken Bites. This dish is a true game-changer, transforming simple chicken breast into a mouthwatering delicacy bursting with the warm, earthy flavors of toasted cumin. Inspired by the irresistible aroma of street-side barbecue, this recipe is a simple stir-fry that requires no special skills. From start to finish, you can have this on the table in about ten minutes, making it the perfect high-protein, low-fat option for a busy day or a post-workout meal. Forget bland and boring “diet food”—this recipe proves that healthy eating can be an exciting and delicious adventure. Before you start, let’s get your ingredients lined up. The magic of this dish comes from a simple but powerful marinade and a final toss in aromatic spices. Don’t worry if you can’t find everything; I’ve included some easy-to-find substitutions. For the Chicken and Marinade: 2 boneless, skinless chicken breasts (about 1 lb or 450g) 1 egg white 1 tbsp light soy sauce (or regular all-purpose soy sauce) 1 tbsp Shaoxing cooking wine (You can substitute with dry sherry or even a splash of mirin) 1 tbsp oyster sauce (This adds a wonderful savory depth. Find it in the international aisle of most supermarkets.) A dash of dark soy sauce (This is mainly for color; you can skip it if you don’t have it.) 1 heaping tbsp cornstarch (or potato starch) 1/2 tsp white pepper (Black pepper works too) 1/2 tsp salt, or to taste A few slices of ginger and 1-2 green onions (scallions), thinly sliced 1 tbsp cooking oil (like canola, vegetable, or avocado oil) For the Stir-Fry: 2-3 tbsp cooking oil…

Golden Trio Stir Fry with Potato Eggplant and Pepper

2026-01-17

If you’re searching for a hearty, savory, and incredibly satisfying dish that feels like a warm hug in a bowl, you’ve just found your new favorite. This stir-fry, featuring what I like to call the “golden trio” of potato, eggplant, and green pepper, is a rustic and beloved classic that’s surprisingly simple to whip up at home. Ready in about 30 minutes, it’s perfect for a weeknight dinner yet special enough to impress guests. The magic of this dish lies in its incredible textures and harmonious flavors. The potatoes become tender and slightly crisp, the eggplant turns meltingly soft and creamy on the inside with a golden exterior, and the peppers add a fresh, vibrant crunch. All of this is brought together by a rich, savory, and slightly sweet garlic sauce that coats every single piece. Don’t be intimidated by the frying step; it’s the secret to achieving that signature restaurant-quality texture and is much easier than it sounds! Before we get to the fun part, let’s gather our ingredients. This recipe uses common vegetables, but the combination is what makes it so special. I’ve included some easy-to-find alternatives to make your shopping trip a breeze. For the Vegetables: 1 large potato (like a Russet or Yukon Gold), peeled 4 long, thin eggplants (often called Chinese or Japanese eggplants). If you can only find a large globe eggplant, use one and cut it into similar-sized chunks. They have more moisture, so the salting step is extra important. 6 small green peppers, or 2 large green bell peppers 1 scallion, finely chopped 8 cloves garlic, minced Cornstarch, a few tablespoons for coating Salt, for eggplant and to taste Cooking oil for frying (a neutral oil like canola, vegetable, or peanut oil works best) For the Sauce: 1 tbsp light soy sauce…

Savory Pork and Wood Ear Stir Fry

2026-01-06

If you’re on the hunt for a weeknight meal that punches way above its weight in flavor and texture, you’ve just found your new favorite. This stir-fry is a delightful introduction to the magic of simple, well-executed home cooking. It’s a dish I turn to again and again because it comes together in under an hour, requires no special culinary degrees, and delivers a taste that is both comforting and exciting. The process is a straightforward stir-fry, but the result is anything but ordinary. You get incredibly tender, savory slices of pork nestled against the uniquely firm, yet yielding, bite of wood ear mushrooms, all coated in a light, glossy sauce. It’s an easy-to-master recipe that will make you feel like a stir-fry pro in your own kitchen. Gather Your Ingredients Here’s what you’ll need to create this fantastic dish. Don’t be intimidated by any unfamiliar names; everything is easy to find at an Asian market or online, and I’ve included simple swaps you can find at any major supermarket. For the Main Event: Lean Pork: About 1/2 pound (225g), such as pork loin or tenderloin. Dried Wood Ear Mushrooms: A large handful, about 1/2 cup (15g). These are also known as black fungus. You can find them in the dried goods or international aisle. Substitution: If you can’t find them, about 1.5 cups of fresh shiitake or cremini mushrooms, thinly sliced, will work, though they will have a softer texture. Green Onions: 2-3 stalks, also known as scallions. Peanut Oil: About 3 tablespoons, for stir-frying. Substitution: Any neutral-flavored oil with a high smoke point, like canola, grapeseed, or vegetable oil, is a perfect substitute. For the Marinade & Sauce: Cornstarch: 1 tablespoon. This is the secret to getting that velvety texture on the pork. Oyster Sauce: 2 tablespoons, divided….

Golden Simmered Catfish with Aromatic Perilla

2026-01-05

Are you looking for a dish that is deeply comforting, incredibly flavorful, and surprisingly simple to prepare? This Golden Simmered Catfish with Aromatic Perilla is your answer. Perfect for a weeknight dinner when you want something special without spending hours in the kitchen, this recipe comes together in under an hour. The primary cooking method is a gentle braise, which allows the delicate fish to become incredibly tender while it soaks up a rich, savory broth. The real star of the show, however, is the fresh perilla, an herb that infuses the entire dish with a unique, fragrant aroma that is simply unforgettable. Don’t be intimidated if some ingredients seem unfamiliar; this recipe is forgiving, easy to master, and a fantastic introduction to a classic flavor combination. Let’s get our ingredients ready. The key is to find a good balance between the savory fish, the umami-rich sauce, and the fragrant herbs. Don’t worry if you can’t find the exact items; I’ll provide plenty of easy-to-find alternatives. For the Fish: Yellow Catfish: About 1.5 lbs (around 700g). These are small, tender catfish. Substitution: If you can’t find yellow catfish, regular channel catfish fillets work beautifully. You can also use other firm, white fish like cod, tilapia, or haddock. Perilla Leaves: A large handful. Perilla is a unique herb in the mint family with a flavor profile that combines hints of basil, mint, and anise. It’s often found in Asian grocery stores, sometimes under its Japanese name, Shiso. Substitution: Thai basil is an excellent substitute that brings a similar aromatic quality. If you can’t find either, a combination of fresh Italian basil and a few mint leaves will give you a lovely, fragrant alternative. For the Sauce and Seasoning: Peanut Oil: 3 tablespoons. Substitution: Any neutral cooking oil like canola, vegetable, or…

Golden Crispy Garlic Potato Bites

2026-01-05

If you believe that the humble potato has reached its peak with French fries, I’m here to introduce you to your new favorite obsession. Imagine this: bite-sized cubes of potato with a shatteringly crisp, golden-brown shell that gives way to a soft, fluffy interior. This dish, ready in about 30 minutes, uses a simple but brilliant double-frying technique to achieve a level of crunchiness that is truly next-level. While the method might sound a bit advanced, it’s surprisingly straightforward and the results are absolutely worth it. Infused with the savory aroma of garlic and fresh parsley, these potato bites are a perfect side dish, an addictive snack for movie night, or the star appetizer at your next get-together. Prepare to be amazed by how a few simple ingredients can create something so incredibly delicious. Here’s everything you’ll need to create these crunchy marvels. The ingredients are simple, and I’ve included some easy-to-find alternatives so you can head to your kitchen and start cooking right away. Ingredients: Potatoes: 2 large Russet or King Edward potatoes. These starchy varieties are perfect for frying, as they become wonderfully fluffy on the inside. Yukon Golds will also work, though they are slightly waxier. Starch: About 1/2 cup of potato starch or cornstarch. Potato starch is traditionally used and creates a very light, crisp coating. However, cornstarch is a fantastic and widely available substitute that yields a similar crunchy result. Oil for Frying: About 4 cups of a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Salt: 1 teaspoon for the boiling water, plus more for seasoning. For the Garlic Parsley Seasoning: 2 tablespoons finely chopped fresh parsley 1 clove of garlic, minced very finely ½ teaspoon sea salt or flaky salt A Quick Note on Ingredients: The “Garlic…

Heartwarming Radish and Tofu Soup

2026-01-01

When the weather turns chilly, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. If you’re looking for a recipe that is incredibly quick, surprisingly flavorful, and beautifully light, you’ve found it. This Radish and Tofu Soup is a culinary gem that comes together in just about 10 minutes, making it perfect for a busy weeknight or a simple, restorative lunch. The cooking process is wonderfully straightforward—mostly just simmering—and the resulting flavor is a delicate balance of sweet, savory, and fresh. The unique sweetness from the cooked radish, a savory depth from a secret ingredient, and the silky texture of tofu create a soup that is both comforting and elegantly simple. Don’t be fooled by its pale color; this soup packs a gentle but memorable punch that will have you coming back for a second bowl. Let’s gather our ingredients. The beauty of this soup lies in its simplicity, so you won’t need a long shopping list. For the substitutes, I’ve suggested items commonly found in Western supermarkets that will work wonderfully. Ingredients: For the Soup: 1/2 large Daikon Radish (about 1 pound or 450g) 1/2 block (about 7 oz or 200g) Silken or Soft Tofu 1 small handful (about 2 tablespoons) Dried Shrimp 1-inch piece of Ginger 4 cups Boiling Water or a light vegetable broth 1 tablespoon Neutral Oil (like vegetable, canola, or avocado oil) For the Thickener & Garnish: 1 tablespoon All-Purpose Flour (or cornstarch) A handful of fresh Cilantro A pinch of Ground White Pepper A few drops of Toasted Sesame Oil Salt, to taste A Note on Ingredients: Daikon Radish: This large white radish is milder and sweeter than its small red counterparts, especially when cooked. You can find it in most large supermarkets, often in the international…