Starting with one outlet in 2015 in Mumbai, Wok Express is taking the quick service restaurant model to Chinese cuisine.I think customers need a branded organized Asian food QSR player serving customized fresh food to them,” says Aayush.
YieldMakes 6 servings
Active Time10 min
Total Time30 minIngredients1 1/2 cups long-grain white rice1 1/2 cups water1 teaspoon sugar1 1/2 cups well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)1 1/2 teaspoons salt1 lb Broccolini2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)2 1/2 tablespoons Sriracha sauce2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth1 tablespoon vegetable oilAccompaniment: lime wedgesPreparation Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan.While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths.
Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok.Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through.
Add noodles and sugar.Stir in seasoning sauce and cabbage and radish, if using.
YieldMakes 6 servingsIngredients1 1/2 pounds green beans, trimmed1 1/2 tablespoons oriental sesame oil3 tablespoons soy sauce1 1/2 tablespoons rice vinegar1 1/2 tablespoons (packed) golden brown sugar1/4 teaspoon ground black pepper2 tablespoons sesame seeds, toastedPreparation Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes.Transfer green beans to large bowl of ice water to cool.
| November 23, 2017 | 6:51am
If any fast-food Chinese place could be worthy of a cult following, it’s probably Wok-In.Expect to see a steam table of Chinese fast-food staples: orange chicken, beef with broccoli, chow mein and fried rice.
Whip out the wok and put this deliciously simple traditional recipe from Cheong Liew together in minimal time.This one’s perfect for when you’re short on time and have the right stuff at hand.
Chai tea and an order of samosas (pastries stuffed with potatoes and peas) is a tasty combo at Desi Wok.Photos by JESSIE WARDARSKI/ Tulsa World
Twice this year Labrena Shamsi responded to crisis calls about her restaurant, Desi Wok Modern Indian Cuisine.