Learning to cook with a WOK opens up a world of culinary possibilities. This versatile kitchen tool enables quick and even cooking, making it ideal for stir-frying, steaming, and even deep-frying. Cooking with a wok can lead to healthier meals, as it often requires less oil compared to traditional frying methods. Moreover, the high heat retention of a WOK ensures that food is cooked quickly while preserving essential nutrients and flavors. Whether you are a novice or an experienced cook, mastering wok cooking can enhance your culinary skills and bring exciting flavors to your table.
Our 11-inch 5-ply wok is designed for health-conscious cooks who want to make the most out of their cooking experience. When you stir-fry vegetables in this exceptional WOK, you're not just preparing a meal; you're enhancing the nutritional value of your ingredients. The medium-high heat and quick cooking time of stir-frying help to lock in vitamins and minerals, ensuring that your meals are not only flavorful but also packed with health benefits.
What sets our WOK apart is its superior craftsmanship. With a durable 5-ply construction, it offers excellent heat distribution and retention, allowing for even cooking and preventing hot spots. Plus, it's induction-ready, making it compatible with a variety of stovetops for versatile cooking options.
At Health Craft, we prioritize sustainability and safety. Our WOK is made from non-toxic materials, ensuring that you can cook with peace of mind knowing that your cookware is free from harmful chemicals. This commitment to safe, sustainable cooking aligns with our mission to promote healthier lifestyles.
PREPARATION: 25 minutes -makes 4 servings
EQUIPMENT: French Chef Knife, Cutting Board, Rotary Mandolin food cutter, 11-inch WOK
- 2 teaspoons sesame or olive oil
- 1 cup broccoli florets cut into 1-inch (2.5 cm) pieces
- 1 large carrot, sliced #4 blade
- 1 zucchini, sliced #4 blade
- 1 red onion, cut into quarters and julienned #2 blade
- 1 small package baby corn
- 1 tablespoon purified water
- ½ cup fresh mushrooms, sliced #4 blade (to slice, place sideways in hopper)
- ¼ teaspoon fresh dill, chopped
- 4 cherry tomatoes, quartered
- 2 tablespoons sesame seeds
- Soy sauce to taste
DIRECTIONS:
Heat oil in the WOK over medium heat, 275-300ᵒF; add broccoli, carrots, zucchini, corn, and onion. Stir-fry 4-5 minutes. Add water, cover, and reduce the heat to medium-low 225ᵒF and cook 5-7 minutes. Stir in dill, add mushrooms, tomatoes, recover and cook 5 minutes or until vegetables are tender.
TO SERVE: Garnish with seseme seeds and soy sauce to taste.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 70; Fat Grams 3; Carbohydrate Grams 11; Protein Grams 2; Cholesterol mg 0; Sodium mg 159.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 7; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0.
