Asian & Wok Cooking
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Asian & Wok Cooking *
Browse Recipes Below or Use These Quick Links
Cantonese Beef & Tomatoes
Uncommon in traditional Chinese cooking, this is a 20th Century creation, originating in the Canton provinces of China as a summer dish when tomatoes are plentiful, often served cold with noodles.
Cashew Shrimp
A quick, easy, delicious weeknight dinner served over rice. If you don't have a wok, this can be easily made in a skillet.
Drunken Shrimp
One of the easiest wok recipes on Kitchen Tapestry, but arguably one of the best. As complex in flavor as it is simple to make. It's my Number One Fan's Fave
General Tso’s Chicken
An American Chinese dish that grew in international popularity with a balance of sweet and spicy. But its true origins are in dispute.
Pork & Shiitake Mushroom Lo Mein
Fresh linguini noodles combined with Asian flavors and Shiitake mushrooms help create this unique Lo Mein recipe.
Soba Noodles with Shrimp & Tomatoes
Soba Noodles are made from Buckwheat which isn't wheat at all!
Stir Fried Steak and Peppers with Tomatoes & Spinach
If you don't have a wok, this can easily be made in a large skillet; ingredients can be adjusted to your liking.
Sweet & Sour Pork
An Americanized version of a traditional Cantonese recipe, this is wok prepared and meant to be served over fluffy steamed white rice.
Szechwan Chicken with Peanuts
Adapted from the 1984 publication of The Frugal Gourmet by Jeff Smith, this is a milder version of the traditional recipe for Kung Pao Chicken.
Szechwan Green Beans with Pork
From The Chinese Cookbook, 1972, this is a delicious wok-cooked way to enjoy green beans anytime, even without preparation of other Chinese dishes.
