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Naomi Imatome-Yun

The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites Paperback – May 8, 2015

by Naomi Imatome-Yun (Author)

4.5 3,574 ratings

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All the Recipes You Need to Enjoy Comforting Chinese Food at Home

Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:

Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton
Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies
Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10)
Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat

If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

Print length

150 pages
Language

English
Publisher

Rockridge Press
Publication date

May 8, 2015
Dimensions

7.5 x 0.41 x 9.25 inches
ISBN-10

162315605X
ISBN-13

978-1623156053
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From the Publisher

chinese cookbook, wok cookbook, chinese cooking, dim sum, stir fry cookbook, asian cookbook

SAMPLE RECIPES: SWEET CHILI SHRIMP

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes

1. Soak the cellophane noodles in hot water for 10 minutes, or until soft. Drain and set aside.

2. In a large bowl, toss the shrimp with the cornstarch, sea salt, and pepper. Let it sit for 5 minutes.

3. In a small bowl, make the sauce by mixing together the soy sauce, honey, rice vinegar, chili sauce, and rice wine. Set the bowl aside.

4. Heat your wok over high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add the garlic and ginger, and stir-fry them for about 20 seconds. Add the shrimp and stir-fry them for 2 to 3 minutes, or until they become bright pink.

5. Remove the wok from the heat. Pour the sauce over the shrimp, add the cellophane noodles, and toss to combine everything. Transfer to a plate and serve immediately.

INGREDIENTS

8 ounce cellophane noodles
1 pound shrimp, peeled, cleaned, and deveined
2 teaspoons cornstarch
1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar
2 teaspoons chili sauce, 1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon peanut or vegetable oil
2 teaspoons minced garlic, 1 teaspoon minced fresh ginger

Editorial Reviews

About the Author

NAOMI IMATOME-YUN is a bestselling author and editor-in-chief based in Los Angeles. She was a food editor for over a decade, built one of the most popular Asian food websites, and is the author of the Seoul Food Korean Cookbook.

Product details

Publisher ‏ : ‎ Rockridge Press; Illustrated edition (May 8, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 150 pages
ISBN-10 ‏ : ‎ 162315605X
ISBN-13 ‏ : ‎ 978-1623156053
Item Weight ‏ : ‎ 13.4 ounces
Dimensions ‏ : ‎ 7.5 x 0.41 x 9.25 inches

Best Sellers Rank: #73,947 in Books (See Top 100 in Books)
- #17 in Wok Cookery (Books)
- #24 in Chinese Cooking, Food & Wine

Customer Reviews:
4.5 3,574 ratings

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Naomi Imatome-Yun

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Naomi Imatome-Yun is an editor-in-chief in Los Angeles whose cookbooks have been Wall Street Journal and national bestsellers. She once built one of the busiest Asian food sites on the web, and her food writing and recipes appear in USA Today, the Washington Post, Dining Out, LifeHacker, and other places.

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4.5 out of 5

3,574 global ratings

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Marcia Kennedy

cookbook with a spiral binder

Reviewed in the United States on July 19, 2023

Verified Purchase

Love this cookbook. Has really great and easy to make recipes and the spiral binder makes opening and keeping on recipe page so simple. I am about a 1/3 of the way thru cookbook and so far only have made 3 dishes that didn't turn out very well.

Reviewed in the United States on June 27, 2023

Verified Purchase

Found a lot of really good recipes in this book. A few new ideas too.

Helpful

Giselle Lara

Necesita más imágenes

Reviewed in the United States on April 14, 2023

Verified Purchase

Las recetas están buen. Son fáciles y clásicas para nosotros los principiantes en la cocina. Por lo mismo debería tener más fotos de las recetas para inspirar o por lo menos saber si te quedó bien la receta

One person found this helpful

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Margie

Easily accessible delicious recipes.

Reviewed in the United States on April 14, 2021

Verified Purchase

Granted, I am not a very experienced wok user but I wonder if there might be an error in the recipe for “Better Beef with Broccoli.” It calls for 3 tablespoons cornstarch to 2 tablespoons water to coat 1 lb of cut up beef. It was pretty thick and stuck to the bottom of my wok. It was difficult to stir fry the broccoli and onion with that cornstarch coating burning to the bottom of my wok. I have seen recipes where the broccoli is steamed a bit in the wok first and removed, before the meat is cooked, which in this case might have worked better for me. The second time I tried the recipe, I used just 3 TEASPOONS of cornstarch instead of tablespoons, to the 2 tablespoons of water and it was much easier to manage and tasted better. It could be my technique that needs work. I have noticed other recipes in the book calling for either 3 teaspoons or 3 tablespoons of cornstarch for what appears to be the same amount of liquid. I suspect the tablespoons is meant to be teaspoons but as I said, it could be me and my technique, or lack thereof. Still learning to “wok.”
Made the “Super Easy Vegetable Lo Mein” today, with spaghetti, and it was very good. I am loving this cookbook. All the sauces I have tried have been delicious. I like that it is American Chinese and easily accessible. Looking forward to getting better at handling my new wok by making these scrumptious recipes.

14 people found this helpful

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bobdel48

Photo's

Reviewed in the United States on February 1, 2023

Verified Purchase

Recipes were relatively simple and easy to follow; however, there aren't any photo's to show the completed dish.

5 people found this helpful

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Michael Franklin

Healthy, Homemade Chinese Food that is Fun!

Reviewed in the United States on February 20, 2021

Verified Purchase

I had this book show up a few days ago and immediately made a grocery list of the staples (soy sauce, sesame oil, ginger, sesame seeds, etc) and took a trip to Chinatown to get a new wok and some lo mein noodles. I have since made chicken lo mein, which was delicious (and just as good, if not better reheated) and tonight I made fried pork wontons and wonton soup. Afterward, we had some more filling left, so I showed my wife how to make wontons too, and we had a fun little date night that has been sorely needed during the pandemic. As a Noom user, these meals so far have been rated as yellow, which means they are a moderate caloric density. I have about 15 more recipes I want to try out and have faith that far more will be hits than misses. In the 21st century, buying a cookbook almost seems silly since the Internet is a thing that exists. However, this is well worth the investment and is full of great info on how to care for your wok as well. The amount of time it would take to curate this list of delicious recipes is well worth the money. Om nom nom. . .

5 people found this helpful

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Crystal161981

Wok cooking done right.

Reviewed in the United States on July 14, 2015

Verified Purchase

If you've ever entertained the idea of creating Chinese dishes at home The Essential WOK Cookbook by Naomi Imatome-Yun is a great place to start. I don't eat a big variety of Chinese food typically but my family does enjoy take-out from time to time so I was intrigued when I came across this cookbook. Packed with almost 100 flavor filled recipes, it gives you the knowledge and tools to skip the take-out and opt for healthier versions of some of your favorite authentic Chinese meals with less effort and cost than you would imagine. I was impressed from the beginning with how informative of a read this turned out to be, including the rich and vast history of what we know today as Chinese American cooking. Did you know that Soy Sauce was one of the oldest condiments and also comes in two varieties?
The first chapter covers basic history and includes individual origin stories of some of your favorite classics like Wonton Soup with is roughly translate from Cantonese to "swallowing clouds". It also gives an array of history, styles, and tips on Woks and even gives instructions on seasoning them which I did not know was encouraged.
The second chapter covers the basic ingredients you typically see in this style of cooking and how they are used as well as the tools to make the job easier. It also covers MSG, what it is and does.
The remainder of the chapters are split into recipe sections such as vegetable, chicken, fish, and rice/noodle meals. I think my favorite is the last entitled The Basics which includes my favorite Steamed White Rice.
I'm glad I've had the opportunity to expand my culinary skills with this cookbook addition.
*I received this in exchange for a fair and honest review.

35 people found this helpful

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David

Little/no pictures of recipes, unrealistic oil recommendations

Reviewed in the United States on October 26, 2022

Verified Purchase

Given its impressive Amazon rating, I decided to give this book a try. It potentially deserves lower than 3 stars, but I did not try out the diverse array of recipes, perhaps there is a gem I did not come across.

As stated in my review headline, the fact that almost none of the recipes have corresponding images of the steps or the final product is fairly unforgivable. I myself do not like overly greasy stir fry, and I like to limit oil usage as well, but the recommended oil proportion in this book is comical low. Even being conservative, you would have to use at least double the amount of recommended oil in these recipes for it to stir fry properly.

I ended up giving this book to a coworker, who also was disappointed and had the same thoughts that I did.

12 people found this helpful

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Dave Meaden

Good Recipes

Reviewed in Canada on November 22, 2021

Verified Purchase

The book is full of great recipes, but if you're looking for images of each recipe forget it...you have no reference to what the meal looks like...why???? Weird! Paper quality is also very low quality, not your typical glossy paper. I would look for other books :)

4 people found this helpful

Kaiya Massey-Nesbitt

Great starter cookbook, but lacking simple photos for most the recipes.

Reviewed in Canada on April 20, 2021

Verified Purchase

Looking for an easy to understand starter cook book that's also fairly cheap? This is great, however most the recipes (like 90% of them) lack even simple pictures to inspire and motivate you to create them. For people looking to get into asian-style cooking, recipes with simple photos are usually a good idea, so you can see what the recipe is before you create it.

2 people found this helpful

Leslie Hager

Packed full of wonderful information and great recipes

Reviewed in Italy on January 25, 2019

Verified Purchase

I can’t say enough good things about this book! I wanted to introduce myself to cooking with a wok. I bought this book, read the first two chapters, bought the type of wok recommended, bought the basic ingredients to have on hand and got started. I have made four recipes so far and they have been absolutely wonderful. I did he smoked salmon today and it was simply incredible. Easy and clear recipes and instructions. I have tried using a bamboo steamer, stir fry (after properly seasoning my wok) and now smoking ... all first time experiences and all delicious results. Thank you! I have about 20 more recipes marked to try and can’t wait!

Anna

Easy to follow recepies

Reviewed in the United Kingdom on January 7, 2020

Verified Purchase

I bought this book for my other half so he could also spend some time in the kitchen ;-) The recepies are pretty straightforward for me but he likes to see the photos to know what to expect. This book doesn't have them which might be slightly disappointing.

5 people found this helpful

Cliente Amazon

Ottimo per un neofita della cucina wok

Reviewed in Italy on December 17, 2020

Verified Purchase

Buon libro ,chiaro ed esplicativo. È scritto in Inglese.

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SAMPLE RECIPES: SWEET CHILI SHRIMP

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes

INGREDIENTS

Editorial Reviews

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Naomi Imatome-Yun

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