Stainless-Steel Wok Recipes by
The stainless-steel nonstick wok lets you sear, sauté, and stir-fry easily. The high, bowl shaped walls and stainless-steel material make it ideal for fast, high-heat cooking. And the large capacity will help you cook big meals for a crowd. Plus, it has a flat bottom, so you don’t need a special stand to use it on your stovetop!
Pampered Chef
Assembled for you by Independent Consultant, Beth Wicker, 2023
Zesty Ravioli Skillet
• Ingredients:
• ½ Tbsp (7 ml) canola oil
• 5 oz. (150 g) mozzarella cheese
• 3 garlic cloves
• 2 cans (14.5 oz. Or 398 ml each) diced tomatoes with onions, undrained
• ½ Tsp (2 ml) salt
• ½ Tsp (2 ml) black pepper
• 1 pkg (24 oz./700 g) small frozen cheese ravioli
• ⅓ Cup (75 ml) heavy whipping cream 4 cups (1 L) fresh baby spinach
• Directions:
• Heat the oil in the stainless-steel nonstick wok over medium-high heat for 1–3 minutes. Grate the cheese with
• The microplane® adjustable coarse grater. Add the garlic, pressed with the garlic press, to the wok. Cook and stir for
• 15–20 seconds, or until the garlic is fragrant.
• Add tomatoes, salt, and black pepper to the wok. Cook and stir with the teak wooden spatula for 1–2 minutes, or until the
• sauce is simmering. Add the ravioli and stir to coat. Cook, uncovered, for 4–5 minutes, or until the ravioli is tender.
• Stir the cream into the wok. Cook, uncovered, for 1–2 minutes, or until simmering. Sprinkle the spinach over the ravioli
• and cook, covered, for 2–3 minutes, or until the spinach starts to wilt.
• Remove the wok from the heat and top with cheese. Cover the wok and let it stand for 1–2 minutes, or until the cheese
• melts. Yield: 8 servings
• Nutrients per serving: U.S. Nutrients per serving: calories 300, total fat 13 g, saturated fat 7 g, cholesterol 60 mg, sodium
• 710 mg, carbohydrate 32 g, fiber 3 g, sugars 3 g, protein 14 g
• Cook's tips: half and half can be substituted for the heavy whipping cream, if desired.
• You can substitute a 24-oz (700-g) package of large cheese-filled ravioli for the small ravioli. Add ½ cup (125 ml) water
• to the wok with tomatoes. Increase the cook time for the ravioli to 8 minutes in step 3.
QUINOA FRIED RICE WITH SHRIMP
Ingredients:
•1 cup (250 mL) uncooked quinoa, rinsed
•1½ cups (375 mL) low-sodium chicken broth
•1 small broccoli head
•1 carrot, peeled
•6 green onions
•3 tbsp (45 mL) vegetable oil, divided
•1 lb. (450 g) uncooked medium (41–50) shrimp, peeled, deveined and tails removed
•¼ tsp (1 mL) salt
•⅛ tsp (0.5 mL) black pepper
•4 garlic cloves, pressed
•⅛ tsp (0.5 mL) red pepper flakes
•3 eggs
•¼ cup (50 mL) low-sodium soy sauce 1 tbsp (15 mL) sesame oil
•½ tsp (2 mL) fresh grated ginger
QUINOA FRIED RICE WITH SHRIMP Continued
Directions:
• Add the rinsed quinoa and broth to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 10 minutes. Let it stand, covered, for 5 minutes. Remove the lid and let the quinoa cool.
• Remove the broccoli florets from the stem and peel the stem. Use the Quick Prep Food Graterfitted with the slicing blade to slice the carrot, broccoli stem, and broccoli florets. Finely slice the green onions with the 8" (20cm) Chef’s Knife, keeping the green tops and whites separated.
• Heat 1 tbsp (15 mL) of the oil in the Stainless-Steel Nonstick Wok over medium-high heat for 3–5 minutes. Season the shrimp with ⅛ tsp (0.5 mL) of the salt and the black pepper and cook for 2 minutes, stirring frequently. Remove the shrimp from the wok.
• Heat the remaining oil in the wok. Add the sliced broccoli and carrot, whites of the green onion, and the remaining salt to the wok and stir-fry for 3 minutes. Stir in the garlic and red pepper flakes and move the veggies to one side of the wok. Add the eggs to the other side and scramble until cooked (see photo in cook's tips).
Directions Continued:
• Add the cooked quinoa and shrimp to the wok. Combine the soy sauce, sesame oil, ginger, and greens of the onions into a small bowl. Pour the mixture on top of the quinoa and stir until well combined and fragrant.
• Yield: 6 servings
• Nutrients per serving: U.S. nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 710 mg, Carbohydrate 29 g, Fiber 4 g, Sugars 4 g, Protein 24 g
• Cook's Tips: You can make this recipe with 1 lb. (450 g) of boneless, skinless chicken breasts instead of shrimp. In step 3, cut the chicken into bite-sized pieces and season with ¼ tsp (1 mL) salt and ¹/8 tsp (0.5 mL) black pepper. Cook the chicken, stirring occasionally, for 4–5 minutes, and proceed as the recipe directs.
GENERAL TSO CHICKEN STIR-FRY
General TSO Chicken Stir-Fry
Ingredients:
Sauce
¼ cup (50 mL) honey
⅓ cup 75 mL) low-sodium and gluten-free soy sauce
1½–2 tbsp (22–30 mL) Sriracha sauce
3 garlic cloves
Chicken
1½ lbs. (700 g) chicken tenders
¼ cup (50 mL) cornstarch
3 tbsp (45 mL) canola oil, divided Rice
1 cup (250 mL) long-grain white rice 1½ cups (375 mL) water
Vegetables
1 small onion
1 medium zucchini
¼ head purple cabbage (about 8 oz./250 g)
2 medium carrots, peeled
1 red bell pepper
1 cup (250 mL) snap peas
GENERAL TSO CHICKEN STIR-FRY Continued
Directions:
For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.
Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.
Heat 1 tbsp (15 mL) of the oil in the Stainless-Steel Nonstick Wok over medium-high heat for 3–5 minutes.
Add the rice and water to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 12–15 minutes, or until the rice is cooked; set aside.
Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2–3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken won’t be fully cooked.)
Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.
Cut the top off the bell pepper. Use the Scoop Loop® to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.
GENERAL TSO CHICKEN STIR-FRY Continued
Directions Continued:
Add the remaining oil to the wok and heat over medium-high heat for 2–3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2–3 minutes, or until the vegetables are lightly browned.
Add the zucchini and snap peas and continue cooking for 2–3 minutes.
Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3–4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced.
Serve over rice.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 470, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 66 g, Fiber 4 g, Sugars 18 g, Protein 33 g
Cook's Tips: Stir-frying is a useful cooking technique that will expand the meals you can make in a hurry, but it happens fast and requires attention. Because of the high heat of the pan, each vegetable has to go in at a specific time, so it isn’t overcooked, and the food needs to be stirred consistently. Before you turn on the stove, read the whole recipe and prep all of your ingredients and put them near the wok.
Coating the chicken with cornstarch helps the sauce stick to the chicken and helps it brown.
PASTA PRIMAVERA WITH GREMOLATA
Ingredients:
Gremolata
1 lemon
1 cup (250 mL) parsley leaves
1 cup (250 mL) arugula
2 garlic cloves, pressed
3 tbsp (45 mL) olive oil
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) black pepper
Pasta & Vegetables
½ onion
1 large yellow squash or 2 small
1 oz. (30 g) fresh Parmesan cheese (½ cup/125 mL grated)
1 cup (250 mL) grape tomatoes
1 bunch asparagus, trimmed
1 tbsp (15 mL) olive oil
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) black pepper
8 oz. (250 g) angel hair pasta
1¾ cups (425 mL) water
Directions:
Zest the lemon with the Microplane® Zester. Juice half of the lemon with the Juicer to measure 2 tbsp (30 mL). Add the lemon zest, juice, and remaining gremolata ingredients to the Manual Food Processor and process until the mixture resembles a paste, scraping down the sides as needed.
Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion and squash. Use the fine grating blade to grate the Parmesan. Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Cut the asparagus into thirds.
Heat the oil in the Stainless-Steel Nonstick Wok over medium-high heat for 3–5 minutes. Add the onion, salt, and pepper, and cook for 3–4 minutes. Add the tomatoes and cook for 1–2 minutes, or until the veggies are softened, stirring occasionally.
Break the pasta into thirds. Place the pasta and water into the wok and gently mix with the Large Chef’s Tongs. Place the asparagus and squash on top of the pasta. Cover with the lid and reduce the heat to medium-low. Cook for 7–8 minutes, or until the pasta is al dente and veggies are cooked.
Add the gremolata and stir to coat. Serve with the grated Parmesan.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 270, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 5 g, Protein 8 g
