WOK RECIPE BOOK. Protein & Sauce Combinations for 2-Minute Bowls & Breakfast Bowls

T H E U L T I M A T E WOK RECIPE BOOK Protein & Sauce Combinations for 2-Minute Bowls & Breakfast Bowls

Table of Contents Wok Frittata 6 BLT Breakfast Bowl 7 Simple Kale Fried Rice 8 Thai Coconut Chicken Soup 9 Stir Fry Morning Glory Fire 10 Southwest Bowl 10 Beef Fajita 11 Zucchini Pad Thai 12 Surf & Turf Bowl 13 Thai Style Ribs 14 Fish Tacos 15 Pad Thai............... 16 Pineapple-Lobster Quinoa Bowl 17 Mac & Cheese 17 Roast Turkey 19 Penne Clam Sauce & Seafood 20 Thai Mussels 21 Spiral Potatoes Bacon Mayonnaise 22 Green Curry Salmon 23 Sloppy Joe 24 Monkey Bread 24 Chef Hong s Fried Bananas 25 Caramel Popcorn 25 Berry Banana Flambé 26 Honey Bee Cake 27 Ladybug Cake 29 Burger Cake 31

Hong Thaimee Chef & Culinary Expert Born and raised in Chiang Mai, Thailand, Hong Thaimee is a former model and television personality who followed her passion for food all the way to New York. Trained in the art of authentic Thai cuisine by M.L. Sirichalerm Savsti (McDang) Thailand s most celebrated chef, Hong has worked in some of New York s best restaurants including Kittichai, Jean George s Spice Market, and Perry St. Hong s numerous TV and print credits include the Cooking Channel, Saveur Magazine, and being named by Gotham Magazine as one the Beautiful Faces of New York. She challenged Chef Bobby Flay on Food Network s Iron Chef America in an exciting kitchen stadium duel. Hong is chef and owner of Ngam, voted 2014 s number-one Thai restaurant by the Village Voice. Her book True Thai: Real Flavors for Every Table is set to release in September 2015 by Rizzoli.

Eric Theiss Chef & Culinary Expert Eric Theiss s culinary savoir-faire started in northern New Jersey as a child when his Italian mother gave him his first cook book at age 6. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli. He opened his own fine dining restaurant and bar called Meritage in West Chester, PA and earned rave reviews from prominent Philadelphia food critics. Theiss moved on to the culinary broadcast world, working in product development for not only major live shopping networks, but for major celebrity lines as well as his own personal line of cool kitchen tools and cookware.

Wok Fritatta 7 1 cup cheddar cheese 1 cup ham, cubed 1 cup potato, cubed & cooked 1 ea. yellow pepper, diced 1 ea. red pepper, diced 12 eggs, beaten 1 tbsp. sea salt ½ tbsp. ground black pepper 1. Preheat the oven 350 F. 2. Place the cheese, ham, peppers and potatoes in the wok. 3. Pour the eggs into the pot and stir. 4. Place into the oven and bake until frittata is done, about 15-20 minutes. 5. Cool 5 minutes cut and serve with salad. 6

BLT Breakfast Bowl 4 8 bacon strips, diced ¾ cup tater tots 1 tomato, chopped 1 cup spinach 4 eggs, beaten 1/ 3 cup cheddar cheese 2 tbsp. parsley, chopped 1. Sauté the bacon in the wok with tots until cooked. 2. Add the tomatoes and spinach and cook for 2 minutes. 3. Add the eggs and cheese. Stir-fry until eggs are cooked. 4. Serve with chopped parsley. 7

Simple Kale Fried Rice 3 8 2 tbsp. vegetable oil ¼ lb. chicken, diced small 2 cloves garlic, peeled & minced 2 eggs 2 ea. scallions, chopped 3 cups rice, cooked 1 cup cherry tomatoes, sliced in half 1 cup kale, chopped ½ tbsp. brown sugar 1 tbsp. soy sauce 1 tsp. crushed red pepper ½ lime, juiced 1. Preheat the wok with oil and stir-fry the chicken and the garlic. 2. Add the eggs and scramble. 3. Add the rice, scallions, kale and tomatoes and stir fry until cooked, about 3 minutes. 4. Season with sugar, soy, red pepper and serve with squeeze of lime.

Thai Coconut Chicken Soup 2 ¼ lb. chicken, breast thinly sliced 1 ½ cup coconut milk 1 ½ cup chicken broth 1 ea. lemongrass, cut into 1-in. pcs. 6 shiitake mushrooms, stemmed & sliced 2 Thai chili peppers, chopped ¾ cup cherry tomatoes, sliced in half 2 kaffir lime leaves 4 slices galangal 1 tsp. fish sauce ½ lime, juiced 1. Bring chicken, coconut milk, and broth to a boil. 2. Add the rest of the ingredients except the lime juice and cook for 3 or 4 minutes until chicken is cooked. 3. Turn off heat and add lime juice. 4. Serve. 9

Stir Fry Morning Glory Fire 2 1 tbsp. vegetable oil 1 bu. Morning Glory (found in Asian markets) or use spinach 1 clove garlic peeled & sliced 1 tbsp. soybean paste 1 tsp. chili powder 1. Heat the wok on high heat for 2 minutes. 2. Add the oil and all the ingredients. 3. Toss until cooked. 4. Serve. Southwest Bowl 2 tbsp. olive oil 4 sausage links, cut into ½-inch pieces 3 ea. scallions ½ cup black beans 4 eggs, beaten 1/ 3 cup jalapeño Jack cheese ½ cup salsa 1 avocado, sliced 1. Preheat the wok. 2. Add the oil and sauté the sausage until browned. 3. Add the scallions, beans, eggs and cheese. Stir fry until cooked. 4. Serve the egg mixture with salsa and avocado. 4 10

Beef Fajita 1 lb. skirt steak Marinade 1 lime, juiced 1 tbsp. chili powder 1 tbsp. paprika 1 tbsp. coriander 3 tbsp. cilantro, chopped 1 tsp. sea salt 1 tsp. black pepper, ground 4 1. Marinate the steak with lime juice, chili powder, paprika, coriander, cilantro, sea salt and black pepper. 2. Preheat the wok with the oil and brown the steak with the peppers and onions. 3. Set the meat aside for 10 minutes before slicing. 4. Assemble the fajitas with the sliced steak and the rest of the ingredients. 5. Serve. ½ red pepper, sliced ½ yellow pepper, sliced 1 onion, peeled & sliced 2 tbsp. olive oil 4 8-in. tortillas ¾ cup guacamole 1 cup cheddar cheese 1 cup salsa ½ cup sour cream ¼ cup cilantro leaves 11

Zucchini Pad Thai 2 12 2 tbsp. tamarind paste 2 tbsp. fish sauce 2 tbsp. palm sugar 2 tbsp. vegetable oil ½ cup shrimp 2 eggs 2 cloves garlic, peeled & minced 1 shallots, peeled and minced 1 zucchini, spiralized into spaghetti ¼ cup pickled turnip 1. In a bowl, combine the tamarind paste, fish sauce and sugar. 2. Heat the wok on high heat. Add the oil and cook the shrimp with the garlic, shallots and turnip. 3. Add the eggs and scramble. Add the zucchini noodles. 4. Add the sauce and tofu. Stir-fry for about 2 minutes until the zucchini noodles are soft. 5. Stir in half bean sprouts and Chinese chives. 6. Top with peanuts, bean sprouts, chili and lime. 2 Thai red chilis, chopped 3 ea. Chinese chives, chopped 1-in. pcs. 1/ 3 cup tofu, firm 3 tbsp. peanuts, crushed ½ cup bean sprouts 1 lime, quartered

Surf & Turf Bowl 4 2 tbsp. vegetable oil ¾ cup shrimp, peeled & deveined ¾ cup sliced beef (skirt or flank steak) ½ red pepper, sliced ½ green pepper, sliced ½ zucchini, sliced 1 tsp. garlic, peeled & minced 3 tbsp. oyster sauce 10 Thai basil leaves 4 cups white rice, cooked 1. Preheat the wok and add the oil. Sear the meat and shrimp. 2. Add the peppers, zucchini, and garlic. Stir-fry for about 2-3 minutes. Add the sauce and basil. 3. Serve on steamed white rice. 13

Thai Style Ribs 1 rack baby back ribs, split & chopped in half 3 tbsp. fish sauce 2 scallions, chopped 3 sprigs cilantro 3 cloves garlic, peeled & chopped 1 tsp. white peppercorns 2 tbsp. turbinado sugar 6 cups vegetable oil optional: fried kaffir lime leaves 2 1. In a bowl, mix all the ingredients except vegetable oil and marinate in the refrigerator for 6 hours. 2. Heat the oil in the wok to 375 F. 3. Remove the ribs and pat dry with paper towels. 4. Carefully fry the ribs in the fry basket until done about 4 or 5 minutes. 5. Serve. 14

Fish Tacos ½ cup flour ¼ tsp. cumin ½ tsp. paprika ¼ tsp. salt ¼ tsp. ground black pepper 1/ 3 cup beer ½ lb. codfish, sliced thin 1. Heat the wok and oil to 375 F. 6 2. In a bowl, mix the flour, cumin, paprika, salt, pepper and beer. 3. Place the basket into the oil. 4. Dip the fish into the batter. Fry in the fry basket until golden. 5. Assemble the tacos and serve. For Serving ½ cup cabbage ½ cup red cabbage ½ yellow pepper, diced ½ red onion, peeled & diced ¼ cup cilantro leaves 12 small flour tortilla 1 lime, cut into wedges ¾ cup chipotle mayonnaise 6 cups canola oil 15

Pad Thai 3 tbsp. tamarind paste 3 tbsp. fish sauce 3 tbsp. palm sugar, shaved 2 tbsp. vegetable oil ½ cup shrimp, peeled & deveined 2 eggs 2 cloves garlic, peeled & minced 1 tbsp. shallots, peeled and minced 2 cups rice noodles, hydrated until soft 1 tbsp. cup pickled turnip 3 ea. Chinese chives, chopped 1-in. pcs. 1/ 3 cup tofu, firm, diced 3 tbsp. peanuts, crushed ½ cup bean sprouts 1 lime wedge 2 red Thai chilis, peppers 2 1. In a bowl, combine the tamarind paste, fish sauce and sugar. 2. Heat the wok on high heat. Add the oil and cook the shrimp with the garlic, shallots and turnip. 3. Add the eggs and scramble. 4. Add the noodles. 5. Add the sauce and tofu and stir-fry for about 2 minutes until the noodles are soft. 6. Stir in half bean sprouts and Chinese chives. 7. Top with peanuts, bean sprouts, chili and lime. 16

Pineapple-Lobster Quinoa Bowl 2 3 strips bacon, chopped 1 cup lobster, cooked & diced 1 tsp. curry powder ¾ cup pineapple, chunks ¼ cup dried cranberries ¼ cup pineapple juice 2 cups quinoa, cooked 1 tbsp. fish sauce 1 pinch chili flakes 1. Preheat the wok. Add the bacon and crisp. 2. Add the lobster and curry powder. Stir-fry for about a minute. 3. Add the rest of the ingredients and stir-fry until done, about 2 or 3 minutes. 4. Serve. Mac & Cheese 2 lb. elbow macaroni, cooked 6 cups cheddar, shredded (reserve ¾ cup for topping) 7 cups cream 1 stick butter scallions, to serve 1. Preheat the oven to 350 F. 2. Bring the cream and butter to a boil in the wok. 6 3. Fold in the cooked macaroni. Bake covered in the oven for 20 minutes. 4. Top with additional ¾ cup shredded cheddar. Bake for 10 minutes before serving. 6. Top with scallions and serve. 17

Roast Turkey 1 onions, peeled & diced 2 stalks celery, diced small 1 carrot, peeled & diced small ½ stick butter 3 cups bread, cubed 1 tbsp. poultry seasoning 1 tbsp. sea salt 1 tbsp. ground black pepper 1 cup chicken stock 14 lb. turkey 3 tbsp. melted butter Herb Rub 2 sprigs rosemary 3 sprigs thyme 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sea salt 1 tsp. ground black pepper 1 tsp. paprika 8 1. Melt the butter in the wok and sauté the vegetables until tender. 2. Add the herbs, spices, and stock, and bring to a boil. 3. Toss the bread with the cooked vegetables and mix well. Set aside to cool. 4. Preheat the oven to 350 F. 5. Combine the Herb Rub with melted butter. 6. Rub the turkey with the Herb Rub. 7. Stuff the turkey with the cooled stuffing. 8. Place the stuffed turkey into the wok and into the oven. 9. Roast the turkey for about 70 minutes or until internal temperature reaches 155 F. 6. Remove the turkey from the wok and set aside. 7. Pour off pan juices and skim fat. 8. Place wok back on the stovetop burner. Deglaze pan with wine. Add butter. Whisk in flour until smooth. 9. Add chicken broth and pan drippings. Simmer for 8-10 minutes. 10. Slice the turkey and serve with stuffing and gravy. Gravy 4 tbsp. butter 4 tbsp. flour ¼ cup white wine 1 ½ cups chicken broth 1 bay leaf 1 sprig thyme 19

Penne Clam Sauce & Seafood 6 20 1 lb. penne pasta, dry 1/ 3 cup olive oil 1 stick butter 1 onion, peeled & diced 5 cloves garlic, peeled & minced 4 cups clams, in juice 4 lobster tails, split in half 18 clams 18 mussels 1 can diced tomatoes ½ cup heavy cream 1. In the wok, sauté the onions and garlic with the olive oil and butter. 2. Cook onions and garlic for about 3-4 minutes. Add the clams and pasta. 3. Place the steamer rack on top and add the lobster, clams and mussels. Cover with lid. 4. Cook until the clams and mussels are open. Set aside. 5. Add the tomatoes, heavy cream, crushed red pepper and parsley. Stir while cooking for about 4 minutes. 6. Pour into a large bowl. Top with the shellfish and serve. 1 tbsp. crushed red pepper ¼ cup parsley, chopped

Thai Mussels 4 2 lb. mussels, cleaned 1 cup coconut milk 1 long red chili, sliced 2 sprigs Thai basil, stems removed 1 ea. lemongrass, cut into 1-in. pcs. 2 cloves garlic, peeled & minced 3 or 4 slices galangal 1. Heat the wok for about a minute or two on high heat. 2. Place all the ingredients in the wok and cover. 3. Cook until the mussels are open. 4. Serve. 21

Spiral Potatoes Bacon Mayonnaise 7 2 ½ cups potatoes, peeled & cubed 2 eggs, beaten ¼ cup milk 3 tbsp. Parmesan cheese ½ tsp. sea salt ½ tsp. ground black pepper ½ cup potato flakes 4 cups vegetable oil 1. Cook, strain, mash & cool the potatoes. 2. In a bowl, mix all potato ingredients except the oil. 3. Add 4 cups vegetable oil to the wok and heat to 360 F. 4. Fill a piping bag with the potato mixture. 5. Carefully spiral the potatoes into the hot oil and cook until golden. 6. In a bowl, make the Bacon Mayonnaise. 7. Serve the spiral with the Bacon Mayonnaise. Bacon Mayonnaise 1 cup mayonnaise 1/ 3 cup cheddar, shredded 4 strips bacon, cooked & chopped 2 tbsp. sour cream 22

Green Curry Salmon 6 Green Curry Paste 6 kaffir lime leaves ¼ cup coconut milk 1 tsp. coriander seeds 1 tsp. cumin seeds 1 tsp. white peppercorns 2 green long hot chilis 3 slices galangal 3 sprigs cilantro 2 ea. lemongrass 3 cloves garlic, peeled 1 shallot, peeled 1. In a blender, add all the ingredients for the Green Curry Paste and blend. 2. In the steamer rack, place the banana leaf and top with the salmon. 3. In the wok, add the eggplant, coconut milk, fish sauce, palm sugar, Thai basil, chili pepper and Green Curry Paste. 4. Place the steamer on top, cover with lid and cook until salmon is done, about 10 min. 1 Banana leaf, cut to fit steamer 6 4-oz. salmon fillets 1 Japanese eggplant, diced 1 cup coconut milk 1 tbsp. fish sauce 3 sprigs Thai basil 1 tbsp. palm sugar, shaved 1 Thai red long hot chilis, sliced thin 23

Sloppy Joe 3 lb. ground beef 2 tbsp. olive oil ½ onion peeled & minced ½ red pepper, diced ½ green pepper, diced ½ cup ketchup ½ cup tomato puree 2 tbsp. mustard 2 tbsp. Worcestershire sauce 6 1. Preheat the wok, sauté beef, onions and peppers in olive oil until beef is browned. 2. Add the rest of the ingredients and simmer for an additional 10 minutes. 3. Spoon the Sloppy Joe onto the rolls and serve. 1 tsp. onion powder 1 tsp. garlic powder 2 tbsp. chili powder 1 tbsp. paprika ½ tsp. sea salt ½ tsp. black pepper 6 hard rolls Monkey Bread 4 biscuit dough cans, pop & fresh ½ lb. butter 6 cloves garlic, peeled & minced 1 lb. cheddar cheese, block cut into 1-inch x 1-inch chunks (88 chunks) 18 1. Quarter the biscuits. 2. Wrap the dough around the cheddar cheese and form a ball. 3. Melt the butter with garlic. Pour into the wok. 4. Preheat the oven to 350 F. 5. Place the balls into the wok. Top with the rest of the butter. 6. Place the wok into the oven and cook for 30 minutes. 7. Lower the oven to 325 F and bake until done, about 20-30 minutes. 8. Serve. 24

Chef Hong s Fried Bananas 4 ¾ cup rice flour 1/ 3 cup unsweetened coconut flakes, shredded 1 ½ tbsp. turbinado sugar 1 tbsp. sesame seeds ¼ tsp. salt 1 tsp. baking powder 1/ 3 cup water 2 bananas, sliced 6 cups vegetable oil 1. Heat the oil up in the wok to 375 F. 2. In a bowl, mix all the ingredients except the bananas. 3. Coat the bananas and fry them in the oil until golden. 4. Serve with ice cream with caramel sauce. Caramel Popcorn 1 cup popcorn 1 cup caramel sauce Caramel Sauce 1 ½ cup brown sugar 1 stick butter ¾ cup heavy cream 7 1. Pop the popcorn in the wok on medium heat. 2. To make the caramel sauce: bring the butter, sugar and heavy cream to a boil in a separate pot. Let cool. 3. Add the caramel sauce and stir. 3. Serve. 25

Berry Banana Flambé 6 ½ stick butter ¼ cup brown sugar 1 pint blueberries 1 pint strawberries, cut in half 1 pint raspberries 2 bananas, sliced ¼ cup brandy 4 ½ cups ice cream 1. Heat the wok with the butter. 2. Stir fry berries and bananas. 3. Add the brandy and carefully flambé. 4. Spoon over the ice cream and serve. 26

Honey Bee Cake 12 2 boxes chocolate cake mix (bake as directed on box) 2 cups heavy cream 3 cups chocolate chips ¼ cup honey chewy chocolate candy ¼ cup white frosting 2 or 3 drops yellow food coloring 1. Preheat the oven to 350 F. 2. Make both boxes of cake mix according to manufacturer s instructions. Pour it into the wok. 3. Bake until cake is done. Set aside to cool for about 20 minutes. 4. Remove from the wok and set on a cooling rack. 5. Bring the cream and honey to a boil and add the chocolate. Turn off the heat and stir until creamy. 6. Place the cake and cooling rack on a cookie sheet with edges. Pour the chocolate sauce over the cake. 7. Set aside until the chocolate has chilled. 8. Mix the white frosting with yellow food coloring. Fill a piping bag with the yellow frosting and make lines on the chocolate candy to make bees. 9. Place the bees on top of the cake. 10. Serve. 27

Ladybug Cake 2 boxes chocolate cake mix (bake as directed on box) 2 containers vanilla icing 1 container chocolate icing red food coloring candy eyes green food coloring 2 cups coconut, shredded 1. Preheat the oven to 350 F. 12 2. Make both boxes of cake mix according to manufacturer s instructions. 3. Bake until a toothpick comes out clean when inserted into the center of the cake. 4. Cool for 30 minutes in the pan before flipping out onto a rack. Cool completely. 5. Meanwhile, use the red food coloring to dye 1 ½ containers of the vanilla icing deep red. 6. Place the chocolate icing in a piping bag fitted with a round tip. 7. Place the remaining white icing in a piping bag fitted with a round tip. 8. Create a face by piping an arch with the chocolate icing. Use the white icing to glue the eyes onto the face. Pipe a white mouth. 9. Spread the red icing over the remainder of the body. 10. Use the chocolate icing to pipe a line down the center of the ladybug to create wings. 11. Use the chocolate icing to pipe circles for the ladybug s dots. 12. Use the green food coloring to dye the shredded coconut light green. 13. Place the shredded coconut around the base of the ladybug. 29

Burger Cake 4 boxes yellow cake mix (bake as directed on box) 2 containers white frosting ½ cup honey ¼ cup white sesame seeds Chocolate Crispy Rice Cereal 12 Patty, recipe follows Fondant Assorted gel food colorings 1. Make 2 boxes of cake mix according to manufacturer s instructions 2. Pour the batter into the wok. Cook until a toothpick inserted to the center of the cake comes out clean, about 70 minutes. 3. Cool the cake in the wok for 20 minutes before flipping it out onto a cooling rack. Cool completely. 4. Repeat with the remaining 2 boxes of cake mix. 5. When the cakes are cool, trim the tops so that you have a flat surface to work with. 6. To assemble, place one of the cakes, smaller side down, on a serving platter to create a bottom hamburger bun. 7. Spread 1 container of the icing over the cake, leaving a 1-inch crust. 8. Color one handful of fondant using green food coloring, until it is leaf green. 9. Roll the green fondant into four 8 x 2 strips that are ¼ in thickness. 10. Fold the fondant over itself to create ruffled lettuce leaves. 11. Place the lettuce around the perimeter of the cake layer. 12. Place the chocolate crispy rice cereal patty over the lettuce and icing. 13. Color another handful of fondant orange, similar in color to a slice of American cheese. 14. Roll the fondant into a circle with ½ in thickness. 15. Use a pizza cutter to cut the fondant into a square large enough for the ends to hang over the hamburger patty. 16. Carefully place the fondant onto the cereal patty. 17. Ice the cheese slice with 2/ 3 of the second container of icing, making sure not to go to the ends of the cake. 18. Place the second cake, flat side down, over the icing. 19. Carefully brush the top of the cake with the honey, then sprinkle the sesame seeds over the top. 20. Color the remaining icing with red food coloring. 21. Transfer the red icing to a small piping bag. 22. Pipe blobs of the icing just under the top layer where the cake meets the orange fondant to create ketchup. 31