|
|
|
Steam-a-Wok Recipes
|
|
HT Traders Steam-a-Wok - Usage and Recipes
 From Chef Phil
Wok Recipes
Thousands of years ago, Chinese cooks figured out how to prepare food quickly using a simple, versatile piece of equipment - the Chinese wok. And with your HT Traders Steam-a-wok, you can now, wok, boil and steam, as well.
Always prepare ahead by cutting, measuring and marinating before you start the wok. Cut ingredients into uniform, bite-size pieces to cook quickly and evenly.
When stir-frying, heat your wok on low for a minute before you add the ingredients, including oil. Don’t leave your H.T. Traders Steam-a-Wok on a hot burner for an extended length of time. Swirl the oil around to coat the entire cooking surface.
Work in order adding the aromatic seasonings first, then the protein, then the denser vegetables and finally the softer, leafier vegetables.
Keep it moving with a spatula to prevent burning. Too much food will cool off the heat and prevent foods from browning or cooking evenly; avoid this by cooking meat first, removing it from the wok, cooking the vegetables and then returning the meat to the wok.
If your recipe calls for a cornstarch and water thickener, dissolve 1 teaspoon of cornstarch in 2 teaspoons of cold water before adding it to the wok; then stir constantly until the liquid boils and thickens. Now it’s time to try out your new H.T. Trader Steam-a-Wok.
Asian Chicken
 1 lb boneless, skinless Smart Chicken, cut into cubes
3 tbsp HT Traders soy sauce
1 ½ tbsp sherry
1/2 tsp minced fresh ginger
4 cloves Farmers Market garlic, finely minced
2 Farmers Market green onions, finely chopped
A few drops of HT Traders toasted sesame oil
1/4 tsp chili paste
Peanut oil for stir frying
In a mixing bowl, mix tablespoon soy sauce, 1 tablespoon of sherry, and ginger together and marinate the chicken for about 30 minutes.
While the chicken is marinating, chop the green onions. Combine the sesame oil, remaining soy sauce, remaining sherry and chili paste in a bowl and set aside. Heat the oil in a wok, add the marinated chicken, stir-fry briefly on high heat; then add the garlic and green onion. Add the remaining ingredients, combine and cook for about 5 more minutes until the chicken is done. Serve with fried rice.
yourwellness Tip:
To make this recipe a yourwellness recipe, use H.T. Trader low sodium soy sauce, leave out the sherry and consider olive oil in place of the peanut oil.
Fried Rice
 2 Farmers Market oranges
2 tsp HT Traders fish sauce
1/4 tsp ground white pepper
3 cups cold, cooked long-grain rice
3 tsp vegetable oil
1 Farmers Market red or green jalapeno chili, cored and cut into thin rings
1 tsp Farmers Market ginger, minced
1 egg, lightly beaten
1/4 cup Farmers Market mint leaves, finely chopped
Using a sharp paring knife, remove the orange peel, be careful not to include any of the white surface. Cut the peel into thin strips and set aside.
Making the sauce: Juice oranges. Combine with fish sauce and white pepper. Set aside.
Rub the rice between your fingers to separate the grains as much as possible. Heat your HT Trader wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.
yourwellness Tip:
To make this recipe a yourwellness recipe use olive oil instead of vegetable oil.
Steamer Recipes
Steaming is a moist cooking method using water, vapor heat and convection to cook delicate meats and vegetables. Steaming is a highly effective mode of transferring energy yet gentle at the same time. What’s great about steaming is it protects nutrients where other moist cooking methods do not.
You always want to get started by bringing the water to a gentle boil. The temperature of steam, when not under pressure, is 212°F, the same temperature as boiling water. It would be easy to assume that the two mediums are comparable in terms of their heating capacity. Not true!
When you’re steaming something that takes an extended amount of time, you may need to add a little hot water during the process to compensate for evaporation. Basic steaming is obviously performed with water. But I often use flavored liquid to impart additional flavor to the food.
Court Bouillon is a broth made from water, wine, vinegar and/or citrus juice, aromatics and herbs. Classically used for poaching, you can use it as a steaming liquid as well. The real treat is when the item is done steaming you can use the flavored liquid as a sauce. To do this, reduce the sauce by boiling it down for a richer sauce or glaze.
Let’s get started with a couple of my favorite steamer recipes.
Court Bouillon
 2 cups water
6 oz. white wine
1 Farmers Market lemon, juiced
1 Farmers Market onion, chopped
1 Farmers Market celery stick, chopped
2 Farmers Market garlic cloves, chopped
1 tsp black peppercorns
2 bay leaves
Farmers Market thyme and parsley to taste
Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain. You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.
yourwellness Tip:
To make this recipe a yourwellness recipe substitute white grape juice for the white wine.
Steamed Tilapia - yourwellness Recipe
 Court Bouillon (from above recipe)
1 lb HT Traders tilapia fillets
HT Traders Sea Salt, lemon juice and freshly ground pepper to taste
2 Napa cabbage leaves
1 tsp Farmers Market thyme, chopped
Bring the court-bouillon to a boil. While it’s heating sprinkle the fish with some lemon juice and then salt and pepper. Place the napa cabbage leaves on the bottom of the steamer. Place the fish in the steamer on top of the napa cabbage leaves, add the herbs on top, cover, and steam three to five minutes or until done. Spoon some of the remaining court-bouillon over the fish as a sauce.
Your HT Trader steamer is large enough for a side dish. Place some broccoli sprinkled with lemon, lemon-pepper seasoning, and salt for a tasty no-fat side dish.
Steamed Garlic Veggies - yourwellness Recipe
 1/2 bunch Farmers Market cauliflower, cut in large florets
1/2 bunch Farmers Market broccoli, cut in large florets
2 Farmers Market carrots, cut in thick slices
1 Farmers Market zucchini squash, cut in thick rounds
1/2 head Farmers Market fennel, cut into thin wedges
1 bunch Farmers Market asparagus
1 bunch Farmers Market green onion
1/2 cup Farmers Market lime juice, freshly squeezed
1/4 cup Farmers Market cilantro leaves, chopped
4 cloves Farmers Market garlic, chopped
1 tsp HT Trader Sea Salt
1/4 cup Harris Teeter extra-virgin olive oil
Combine the garlic and oil in a sauce pan and simmer till the garlic is golden brown. Stir in the lime juice, cilantro, and salt and set sauce aside until ready to serve.
Pour 1-inch or more of water in a wok and bring to a boil over medium-high heat. Place the veggies in the steaming basket. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the court bouillon sauce.
|
|
|