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Introduction

Mention “wok cooking,” and one immediately visualizes a huge wok being wielded above a mighty flame by an Asian chef. One also thinks Asian “comfort food”—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.

While there is sometimes still a mystique that Asian chefs meticulously prepare all their ingredients in the elaborate ancestral manner, the truth is that many home chefs in Asia today can now hardly afford the time to do so. But fortunately, wok stir-frying is one of the best and quickest cooking methods to use. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. The Chinese wok is a fantastic implement, as its deep bowl-like shape and sloping sides ensure that the ingredients remain in the center, where the heat is most intense.

The aim of Wok Cooking Made Easy is to introduce nutritious and easy-to-prepare Asian wok recipes to a Western audience—ranging from a simple Spinach with Garlic stir-fry to Hot and Spicy Sichuan Tofu, Sliced Fish with Mushrooms and Ginger, and the classic Sichuan Chicken with Dried Chilies, Thai Fried Rice and Five Spice Chicken.

All of the recipes in this volume are light, healthy and tasty and require no special skills to prepare. May this book bring endless cooking pleasure as you venture into the world of Asian cuisine.