A wok is a deep cooking utensil traditionally used for preparing Chinese dishes based on fish, vegetables, or meat fillets. It looks like a familiar frying pan and a saucepan at the same time. Its constructional feature provides products with fast heating and cooking.
Chinese vermicelli in a wok
To prepare four servings of this dish, you will need the following ingredients: 400 grams of noodles, 3-4 tablespoons of soy sauce, the same amount of corn oil (the traditional recipe can be replaced with sunflower or olive oil), one teaspoon of apple cider vinegar, a few celery leaves, 2 carrots, zucchini medium, a couple of cloves of garlic, a handful of sesame seeds, salt and pepper to taste.
Vegetables must be well washed, peeled and cut into thin strips, and the noodles must be boiled separately in slightly salted water. After that, you need to put the oil in the pan and fry the chopped garlic cloves in it for a couple of minutes, which you then need to get out with a slotted spoon.
Now it is the turn of the carrots, which are placed in an already well-heated dish, followed by zucchini and celery. After that, all vegetables are seasoned with salt and pepper. Then all these ingredients need to be cooked over medium heat for 10-15 minutes until the vegetables are crispy. After that, they must be mixed with cooked noodles, reduce the heat to minimum and close the pan with a lid. Thus, the dish must be infused for 5 minutes, after their expiration, remove from the heat, fill the food with sauce (a mixture of soybean with apple cider vinegar) and sprinkle with sesame seeds.
Pike perch fillet in a wok
For the same four servings of this dish, you will need: 500-600 grams of pike perch fillet, half a liter of sunflower oil, assorted vegetables (you can take products of your choice or purchase a frozen mixture), juice of half a lemon, salt, pepper and other spices according to taste.
First, you need to cut the fish fillet into equal squares. Then heat the vegetable oil well in a wok and fry the fillet pieces in it over maximum heat until a very appetizing golden crust forms on them.
But the excess oil in the dish is not needed, so the fish should be laid out on a paper towel and dried for a few minutes, getting wet. Then the fried pike perch fillet should be sprinkled with lemon juice, a little salt and pepper, and the vegetable fillet should be fried in the same pan, but without oil.
This dish is served as follows: put the vegetable mixture in a deep round bowl, and on top of it fish pieces, which can be decorated with sprigs of fresh herbs. This dish is very simple to prepare, but it looks very dainty. Pike perch fillet with vegetables can become both everyday and festive!
