Category Archives: Wok

Vegetable Curry


The first time I attempted this vegetable curry I got one of the best compliments I could have hoped for from a vegetarian, that I could cook for her any time.  You can turn my Chicken Curry recipe into a vegetable … Continue reading

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Chicken Curry


Continuing with the theme of my Wok Strategy I decided to share with you my recipe for Chicken Curry that evolved when I was in college.  This one easily served up to 6 people. Ingredients Ghee for frying 1 lb Chicken … Continue reading

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Beef in Black Bean Sauce


Ingredients Beef – cut into thin strips (to help it cook faster) Ginger – grate or finely chop fresh, or you can use dried Chilli – remove seeds and chop Garlic – sliced, crushed or pressed Black Peppercorns Onion – sliced … Continue reading

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Wok Strategy


This is the basis for most of my curries and stir-fries.  The principle is the same regardless of what I’m making.  Only the basic ingredients remain the same, and although I vary what I’m putting into the dish the basic … Continue reading

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