During my days as a newspaper reporter and editor, my coworkers and I often packed into one of our ramshackle cars and headed for one of the best lunch spots in the area: Wok & Roll.Tucked in the Williamsville Place Plaza, Wok & Roll, which is nearly six years old, features an extensive selection of Cantonese food.
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.
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.
| 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.
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.
Add noodles and sugar.Stir in seasoning sauce and cabbage and radish, if using.
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.
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.
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.
Imagine wanting to call your eatery 'Origin', until you find out there's another restaurant opening with the same name.So you settle for something a little more obscure like 'Ards' with its deep, inner meaning.
This new one has 100 healthy stir fry recipes that are bound to lighten up mealtimes week and weekend
These are she says, recipes designed for ‘busy people’, which makes me feel rather guilty to be honest.I seem to get home at a reasonable hour most evenings and we have no problem cooking something to eat.
This tangy sweet and sour chicken over rice is an easy version of a Chinese traditional dish.And it’s faster than sending out for Chinese food.
Place them in the marinade, chill in the fridge for 30 minutes, then coat the cubes in flour.Mix the sauce ingredients in a small bowl.
We're not describing our ideal take-out order, but a spicy Italian pasta recipe that's going to transform your weeknight routine forever.Sarah Grueneberg, this year's James Beard Award winner for Best Chef: Great Lakes, lets us in on her secret for cooking pasta arrabbiata in an entirely new way, and we're completely hooked.
Feast Your Eyes on the Colorfully Drawn Recipes in 'The Illustrated Wok,' a New Foodie Endeavor From 'The Cleaver Quarterly'
If you can't imagine these innovative, wacky Western takes on Chinese cuisine, then don't worry – they'll soon be brought to vivid life by illustrators tapped for a new hand-drawn cookbook, courtesy of the same team that brought you The Cleaver Quarterly.The founders recently launched a Kickstarter page to help fund the project, and they aim to have The Illustrated Wok printed in late September, before shipping around the world to those who order by early October.