PART 0 Introduction

What's the most useful tool in the kitchen? │ History of the wok │ Buying a wok │ Seasoning, cleaning, maintenance, and care for a wok │ Wok cooking utensils │ Knives │ Rice cooker or multicooker │ Food for the wok and how to manage your pantry

PART 1 The Science of Stir-frying

The basics for all meat stir-fries
1.1 How to Stir-fry Chicken
American Chinese Cuisine: Kung Pao Chicken│Gong Bao Ji Ding│Chicken with Basil, Chili, and Fish Sauce│Basic Velvet Ting│Sweet & Sour Chicken or Pork│Velvet Chicken with Snap Peas and Lemon-Ginger Sauce│Pico's Not-So-Bland Chicken│Stir-Fried Chicken with Pickled Chili Peppers and Carrots│Pickled Chili Peppers
1.2 How to Stir-fry Pork
Stir-fried thinly sliced ​​pork and chives│Stir-fried pork and kimchi│Better than Mom's Chongqing pork│Sichuan-style sashimi stew│Stir-fried thinly sliced ​​cucumber and pork│Mushu mushroom or mu shu pork│Mandarin pancakes│Stir-fried Thai minced pork with basil│Perfectly crispy fried egg
1.3 How to Stir-fry Beef and Lamb
Stir-fried Beef with Broccoli│Stir-fried Beef with Ginger│Shredded Beef with Spicy Chili│Thai Stir-fried Beef with Basil and Fish Sauce│Pepper Steak│Cumin Lamb
1.4 How to Stir-fry Seafood
Stir-fried fish with oyster mushrooms, celery, and oyster sauce│Stir-fried fish with ginger and scallions│Brined stir-fried shrimp│Peeled shrimp with garlic, scallions, and chilies│Kung Pao shrimp│Seafood-stuffed chilies with black bean sauce│Steamed clams with Cantonese black bean sauce│Steamed clams with garlic, sake, and butter
1.5 How to Stir-fry Eggs, Tofu, and Vegetables
Beef Egg Rice Bowl│Mushroom Egg Rice Bowl│Stir-fried Shrimp (or Tofu) with Lobster Sauce│Creamy Scrambled Eggs (Whampoa Eggs)│Homestyle Tomato Scrambled Eggs│Thai Omelette Kai Jiao│Stir-fried Spring Vegetables with Olives and Sichuan Peppers│Stir-fried Corn and Mushrooms with Spicy Chili Peppers and Soy Sauce│Tiger Skin Peppers│Stir-fried Sichuan Green Beans│Stir-fried Soy Sauce Mushrooms│Stir-fried Mala-Spicy New Potatoes│Korean-Style Stir-fried Shredded Potatoes│Stir-fried Shredded Potatoes with Sichuan Fish Flavor│Stir-fried Eggplant with Sake and Miso

PART 2 RICE

2.1 Rice bowl
Tamago-kake gohan│Concentrated mentsuyu (soy sauce-dashi-mirin mixture)│Oyakodon│Gyudon│Katsudon│Sanshokudon (three-color rice bowl)│Grilled cod or salmon seasoned with miso│Grilled eggplant seasoned with miso (nasu dengaku)│Bibimbap
2.2 Rice porridge, congee, and other rice porridges
Basic Congee│Thai Congee with Pork Meatballs│Cheese Congee with Bacon, Roasted Corn, Scallops, and Coriander│Congee with Lettuce and Mushrooms│Chicken Congee (Korean Congee with Chicken and Vegetables)│Congee with Pumpkin and Pine Nuts│Congee with Mushrooms and Spring Vegetables│Congee with Shrimp, Saffron, and Chorizo
2.3 Fried Rice
Vegetable-Egg Fried Rice│Bacon-Egg Fried Rice│Egg Fried Rice with The Mix│Green Bean Fried Rice│Pork Fried Rice with Corn and Chili Peppers│Crab Fried Rice│Spam-Kimchi Fried Rice│Nasi Goreng: The Most Humid Fried Rice

PART 3 Noodles

3.1 Hot noodles and pasta
Umami Oil (“XO Pepperoni Sauce”)│Roasted Garlic-Sesame Sauce with Chili Oil│Shanghai-Style Scallop Oil│Sichuan Mala-Chili Oil│Short Noodles│Shanghai-Style Sesame Noodles (Ma Jiang Mien)│Noodles with Thai Basil and Peanut Paste│Zha Jiang Mien (Beijing “Fried Sauce” Noodles)│San Francisco-Style Vietnamese Garlic Noodles
3.2 Cold noodles
Sichuan Cold Noodles│Spicy Konjac Noodles and Cucumber Salad│Crazy Peanut Chicken Noodles│Bun Chom Tom (Vietnamese Shrimp Rice Noodle Salad) with Citrus Fruit and Herbs│Hiyashi Chuka
3.3 Stir-fried noodles
Stir-fried Romaine with Shiitake Mushrooms, Chives, and Roasted Cabbage | Stir-fried Romaine with Oyster Sauce, Lettuce, and Butter | Stir-fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce | Yakisoba (Japanese Stir-fried Noodles) | Crispy Chow Mein Pancakes (Liang Mien Huang) | Cantonese-Style Soy Sauce Noodles with Bean Sprouts and Scallops | Chow Mein with Beef and Green Peppers | Beef Chow Fun (Torch Version) | Beef Chow Fun (Outdoor Burner Version) | Chicken Pad See Ew | Pad Thai | Ma Yi Xiang Su (Sichuan Glass Noodles)

PART 4 ​​FRYING

4.1 Stir-fried dishes
Kimchi (or sauerkraut) pancakes│Seafood green onion pancakes│Chinese green onion pancakes│Cheese green onion pancakes│Breakfast green onion pancake sandwiches│Pan-fried “garlic nut” pancakes│Easy tortilla “jianbing”│Pork and shrimp dumplings│Japanese pork and cabbage dumplings│Mom’s beef vegetable dumplings│Vegetarian dumplings with eggplant, mushrooms, and carrots
4.2 Fried dishes
Fried Brussels sprouts with fish sauce, shallots, and chilies│Fried broccoli with honey-balsamic dressing│Fried shiitake peppers│Crispy fried pork belly│Sichuan dry-fried beef│Nua Kem (Thai beef jerky)│Chongqing fried chicken│Chicken karaage (Japanese fried chicken seasoned with soy sauce, sake, and ginger)│Agedashi tofu (fried tofu in soy sauce)│Cantonese salt and pepper shrimp│Chicken wings with mala salt and pepper│Cantonese fried lobster with ginger and scallions│Super crispy Korean fried chicken│Japanese katsu│Korokke (Japanese potato croquette)│Fried vegetables or seafood│Fried sauerkraut onions
4.3 Crispy and Moist Cooking Methods for American-Style Chinese Cuisine
General Tso's Chicken | California Orange Chicken | Sesame Chicken | Springfield Cashew Chicken | Orange Peel Beef from Sichuan and Old-New York | Simple Baked Tofu with Soy Garlic Sauce | Baked Tofu with Garlic and Black Bean Sauce | Korean-Style Spicy Braised Tofu | Shrimp and Tofu Fritters | Crispy Tofu Fritters with Broccoli and Garlic Sauce

PART 5 Boiling and boiling

Basic dashi│Tsukudani made with leftover kombu│Furikake made with leftover bonito flakes│Miso soup│Japanese radish stew│Kabocha simmered pumpkin│Ohitashi (boiled leafy vegetables) with soy dashi and bonito flakes│Japanese beef and potato stew (nikujaga)│Ajitsuke tamago (flavored egg)│Bonito flakes deviled eggs│Kimchi soft tofu stew│Dukbokki in broth (kimchi version)│Korean curry tteokbokki│Everyday chicken and ginger stock│Ginger samgyetang with rice cakes│Egg soup│Hot & sour soup (Sanra Tang)│Superior stock│Chachai Rousimian (Sichuan soup with pork and charcoal)│The best wonton soup│Sichuan hot & sour wontons (Sanra Chao Shou)│Mala - chili oil Asparagus and Tofu Salad with Vinaigrette│Perfectly Poached Chicken Breast│Aromatic Scallop-Ginger Oil│Poached Chicken and Cabbage Salad with Cashew Nuts and Miso Dressing│Bang Bang Chicken│Banana Blossom and Chicken Salad with Fried Shallots, Garlic, and Lemongrass│Red Curry with Mushrooms, Pumpkin, and Tofu│Thai Stir-fried Green Beans and Tofu with Red Curry Paste (Pad Pringing)│Green Curry with Mussels and Rice Noodles│Green Curry Sausage Meatballs│Northern Thai Khao Soi (Curry Chicken and Noodle Soup)│20-Minute Red Curry Chicken & Noodle Soup│Thai Hot & Sour Soup with Shrimp (Tom Yum Goong)│Ma Po Tofu│Mom's Japanese Mapo Tofu│Water-Braised Beef│Sichuan Poached Fish in Chili Broth (Shaew Ju Wee)│Vietnamese with Caramel Fish Sauce Braised Fish│Braised Red Pork Belly (Hong Shao Rou)│Taiwanese-Style Braised Short Rib Noodles (Hong Shao Niu Rou Mian)

PART 6 Simple side dishes without cooking

Leftover Vegetable Salad with Soy Sauce-Dashi Dressing│Sichuan Mashed Cucumber Salad│Cucumber and Dill Salad with Yogurt and Chili Oil│Sweet & Spicy Miso Dipping Sauce│Honey Mustard-Miso Dipping Sauce│Miso-Yogurt Ranch Dipping Sauce│Som Tam│Vegetable Salad with Salty Sesame-Ginger Vinaigrette│Hiyayako (Japanese Cold Tofu with Soy Sauce and Ginger)│Japanese Side Salad with Carrot-Ginger Dressing

An era of growing interest in new foods.
Learn about woks, the dishes and ingredients that can be made with them, and experience a variety of recipes yourself.
A new world of gastronomy that you can't find in Korea.
Through the theme of wok, you can experience the broad world of cooking, both Eastern and Western, as well as a delicate scientific perspective.
Even if you're not interested in woks, this book will be very helpful for 'cooking'.
_All translators