Last edited by Faern
Thursday, August 6, 2020 | History

7 edition of The Well-Seasoned Wok found in the catalog.

The Well-Seasoned Wok

by Martin Yan

  • 264 Want to read
  • 10 Currently reading

Published by MJF Books .
Written in English

    Subjects:
  • Wok cookery,
  • Cooking / Wine,
  • Cooking,
  • Methods - Wok,
  • Regional & Ethnic - Chinese,
  • Sale Books,
  • Cookery, Chinese,
  • Cookery, Oriental

  • The Physical Object
    FormatHardcover
    Number of Pages190
    ID Numbers
    Open LibraryOL8673508M
    ISBN 101567312527
    ISBN 109781567312522
    OCLC/WorldCa39482757

    If you don't have a wok, use a well-seasoned cast-iron skillet and get it nice and hot. You'll also want to track down the right ingredients: black mushroom soy sauce contributes the dark caramel color to the lettuce wrap filling, and it's best to use Lee Kum Kee brand of . A rare photo of a 1st edition copy of "The Well-Seasoned WOK". As many of you know, this book was banned in many countries and the cover of the book was later changed. Many critics thought that the skulls in the cover were a "subliminal message to other chefs telling them to kill and kill again".

      "Wok hay" is sometimes translated as the 'breath of the wok'. I have always understood it to be the almost cosmic confluence of the chef's skill in using a well-seasoned wok carefully: first, getting it crazyhot, then adding ingredients in just the right amounts and at just the right times, taking care not to let the ingredients overload - and thereby cool - the wok, while at the same time. The Well-Seasoned Wok by Martin Yan accessibility Books LIbrary as well as its powerful features, including thousands and thousands of title from favorite author, along with the capability to read or download hundreds of boos on your pc or smartphone in minutes.

    Recipe via Meal-Master (tm) v Title: CREAMED EGGS WITH SCALLIONS Categories: Chinese, Eggs Yield: 6 servings 12 Eggs 1/2 c Sour cream 1 tb Fresh dill 1 Bunch scallions, chopped Peanut oil Heat enough peanut oil in a clean,well- seasoned wok to coat the sides of the ile,mix eggs,sour cream and oil is hot,toss in half the scallions and cook until egg.   We aren’t getting out the wok or fry pan. Just a big pot. (And a little non-stick skillet for the eggs.) “Fried” (No-Fry) Rice is a perfect side dish as prepared, but you can mix in just about any protein to make it a one bowl meal. Pork chops, chicken, pot roast, sausage, tofu the list is endless. This is a perfect way to use up.


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The Well-Seasoned Wok by Martin Yan Download PDF EPUB FB2

The Well-Seasoned Wok Hardcover – June 1, by Martin Yan (Author) › Visit Amazon's Martin Yan Page. Find all the books, read about the author, and more.

See search The Well-Seasoned Wok book for this author. Are you an author. Learn about Author Central /5(5). The Well-Seasoned Wok book.

Read reviews from world’s largest community for readers. Top chef Yan returns with a collection of tasty new recipes from his /5. The Well-Seasoned Wok by Martin Yan, Keith Ovregaard and a great selection of related books, art and collectibles available now at   Buy a cheap copy of The Well-Seasoned Wok book by Martin Yan.

Free shipping over $/5(1). ISBN: OCLC Number: Notes: "An Astolat book." Includes indexes. Description: pages: The Well-Seasoned Wok book (some color) ; 24 cm. The Well-Seasoned Wok by Yan, Martin. Hardcover available at Half Price Books® ISBN: OCLC Number: Notes: Includes indexes.

Description: pages: illustrations (some color) ; 24 cm: Responsibility. Find helpful customer reviews and review ratings for The Well-Seasoned Wok at Read honest and unbiased product reviews from our users/5. An illustration of an open book. Books. An illustration of two cells of a film strip.

Video. An illustration of an audio speaker. Audio. An illustration of a " floppy disk. Software. An illustration of two photographs. The well-seasoned wok Item Preview remove-circle Share or Embed This :   Book very good plus with light sunning at edges.

The Well-Seasoned Wok by Yan, Martin;Ovregaard, Keith: Very Good Soft Cover () 1st Edition., Signed by Author | citynightsbooks Passion for books. This makes it easy for preparing more delicate foods like shrimp and seafood.

A carbon steel wok must be properly seasoned to prevent it from rusting. Seasoning is simply a matter of heating it at high temperatures until the metal turns a blackish blue.

A well seasoned wok that is properly maintained will not rust and be virtually non-stick. A carbon steel wok is the way to go. Like cast iron, carbon steel needs to be seasoned before using and then given special care to maintain its coating.

This pan will become naturally nonstick over time and will last a lifetime. Books > Nonfiction; Share - The Well-Seasoned Wok by Martin Yan (Trade Cloth, Reprint) The Well-Seasoned Wok by Martin Yan (Trade Cloth, Reprint) 1 product rating.

average based on 1 product rating. 1 users rated this 5 out of 5 stars 1. 0 users rated this 4 out of 5 stars 0. Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat.

Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin Author: Food Network Kitchen. Keith Ovregaard is the author of The Well-Seasoned Wok ( avg rating, 22 ratings, 1 review, published )/5(4).

Martin Yan, author of The Yan Can Cook Book, on LibraryThing. Martin Yan, author of The Yan Can Cook Book, on LibraryThing. LibraryThing is a cataloging and social networking site for booklovers. Home Groups Talk Zeitgeist. The Well-Seasoned Wok 62 copies.

Everybody's Wokking 54 copies. In a large wok or frying pan, preferably with non-stick finish, heat the reserved oil with the mustard seeds over medium heat. Place splatter guard over wok or pan. Watch and listen careful until seeds start to burst and sputter.

Add roasted florets and pan fry until browned and crusty, turning frequently with tongs. Step 3: As soon as you see the wok start to smoke just a little, add about 2 tablespoons of cooking can use any oil with a high smoke point.

I recommend peanut oil or grapeseed oil. Use your wok spatula to spread the oil around just the bottom part of the wok, then add sliced ginger (2-inch piece, sliced thinly), and about 1 1/2 cups of chopped scallions or garlic chives (or a.

The Yan Can Cook Book. Buy from $ The Well-Seasoned Wok. Buy from $ Lily Loh's Chinese Seafood & Buy from $ Related Books. Wok cookbook. by Sunset Books. Starting at $ The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore.

He is not related to Chinese Canadian chef Stephen Yan of the CBC Television series Wok with Yan, though Martin was an employee and had worked for Stephen Yan in the s as demonstrator for Stephen's products.

Television appearances. Yan Can Cook (—) – Host; Christine Cushing Live – Guest; Space Ghost Coast to Coast () – Guest. › Find signed collectible books: 'The Well-Seasoned Wok' More editions of The Well-Seasoned Wok: The Well-Seasoned Wok: ISBN ().springandfall on Chinese garlic chives, finely chopped, make a nice addition at the moment you add the mushrooms and bean thread noodles to the pan.

Maintaining your carbon steel wok. While there are a number of things that you can do to maintain the seasoning on your wok probably the best way is to use it often.

After each time you use it simply place some hot water in the wok and scrub. No soap needed. Then dry off the wok and place it back on your stovetop to completely dry it.