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Wok Fast
The wildly popular culinary team of Hugh Carpenter and Teri Sandison prepare robustly flavored meals from the versatile wok, served in a flash—the perfect fare for weeknight cooking. With their emphasis on short ingredient lists and plenty of make-ahead tips, the recipes in WOK FAST are tailored to accomodate tight schedules, without sacrificing flavor. Dinners include Blackened Shrimp with Tangerine Garlic Essence, Crunchy Celery Chicken with Peanut Glaze, Baby Bok Choy in Spicy Garlic Sauce, and Cantonese Wild Mushroom Pasta. A delicious collection of marinades and sauces can be paired with any of the recipes, creating endless flavor variations. So grab your wok and set your table—dinner will be served in minutes!
112 pages, Paperback
First published March 26, 2002
9 people want to read
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February 24, 2010
Lost of great recipes and one I hated (lime coconut red curry stir fry was bad!). The best thing about this cookbook though is the recipes for sauces on pages 25 and 26. I feel like just having a bunch of new sauce recipes will help spice up my existing stir fry recipes. The way the book is organized was very helpful and made it easy to read. Great little pick up for anyone looking for an easy way to change up some stir fry recipes.
Displaying 1 of 1 review