I was all over it when BK Cookware approached me and asked me to test their Wokarang. That’s not something I usually do, testing products, so why did I agree this time?

I had to google the wok, hadn’t heard of it before, but got all excited when I saw it in action. Vegetables flying out of the wok all over the kitchen is something that happens to me all-the-time. The downside to stir-frying, I guess, but this pan is supposed to fix that. How can you not want to try that?

I love a good stir-fry. Loads of crunchy stir-fried vegetables on a bed of steamed rice or noodles is the best food, ever. Tasty, healthy, and really fast to put on the table for a working mom on a busy weekday. But I need a wok sauce to go with it, to make things more interesting to eat.

Commercial sauces always seem to taste a little off to me. Some kind of chemical aftertaste that I absolutely resent. So I created a special wok sauce recipe first. I started chopping and I gave that wokarang a workout.

(ps: there’s a special Twitter action at the end of the recipe for those of you in the Netherlands/Belgium)

 

Ingredients:
 

Stir-Fry Sauce

1 slice of onion
1 slice of red bell pepper
1 small chill pepper
large garlic clove
1/2 cup soy sauce
firmly packed 1/4 cup brown sugar
2 tbsp molasses
2 tbsp sweet chill sauce
1 tsp ground ginger
1 tsp ground coriander seed
1/4 tsp turmeric
2 tbsp lemon juice
1 1/2 tbsp cornstarch + water
1 or 2 tsp oil

 
Stir-Fry

1 chicken breast
4 oz green beans
1 medium to large carrot
1 red bell pepper
1 yellow bell pepper
1 large onion
3 spring onions
8 mushrooms
handful bean-sprouts
2 tbsp oil

 
Directions:

It arrived! And was heavier than I had anticipated. I wasn’t sure that was a good thing when it comes to heat distribution; my other wok is very lightweight and thin.

See how the edge has an inward curve? It catches all the vegetables, flips them over and drops them back into the pan.

 
I couldn’t wait to play with it, but first; the sauce.
 

Finely mince the chill pepper (use less if you’re not into spicy foods), bell pepper, onion and garlic.

Heat 1 or 2 tsp oil and lightly sauté the vegetable mix until the onions turn translucent.

Add the spices and cook them along to get the flavours going.

Pour in the soy sauce, molasses, brown sugar, chill sauce, water and stir well.

Bring it to a boil and simmer over low heat for about 5 minutes.

Start with 1 tbsp cornstarch (whisked into a tbsp water) and stir it in. The sauce should get pretty thick, add 1/2 tbsp more cornstarch if you need it.

 
That’s all, folks.
 

Turn off the heat and stir in 2 (or 3) tbsp lemon juice to finish the sauce. It balances the flavours.

 
Let the sauce cool off so the flavours will intensify even more. You can store it in the fridge for about a week or two. Now it’s time to start chopping!
 

Peel the carrot and thinly slice it. Trim the beans and wash them. Cut the peppers in strips and chop the spring onions.

Cut the onion in wedges and peel the layers apart. Clean and slice the mushrooms and cut the chicken breast into thin strips and lightly season them with salt.

 
One of the key things to stir-frying is to let your pan get hot. And I mean HOT! Another is to use a decent high heat cooking oil.
 

Hot pan, cool oil. Always keep that in mind. Heat the pan, add a tbsp or so oil, swirl oil and start stir-frying straight away.

Always start with the protein. First you stir-fry the chicken and keep it moving so it won’t burn. Transfer the chicken to a plate.

 
Normally I would have to let my pan get back to temperature, but wow, this one stayed super hot. The weight was definitely not an issue. The things that need the most cooking-time go first.
 

I stir-fried the beans for about 3 to 4 minutes until they started to blister, then I added the carrots and gave it two more minutes.

In with the bell peppers strips and stir-fry for about 3 minutes. Gotta keep things moving!

 
I was testing a pan, so I really did my best to push those vegetables out of there but I couldn’t do it, they all stayed in the pan. It was crazy!
 

Next up were the onions. Another 2 minutes.

The mushrooms and spring onions. Stir-fry until the mushrooms soften up.

Add the chicken, give it a minute to warm up again before stirring in the bean sprouts.

Two full tbsp sauce is the magic amount for me. It coats the vegetables but doesn’t drown anything.

Stir it in and give everything 1 more minute.

 
Serve over rice or noodles.
 

These vegetables were perfect, bite-tender and slightly sweet with a kick.

 
For the Dutchies and those of you living in Belgium: BK geeft 4 van deze prachtige Wokarangs weg! De actie loopt tot maandag 22 oktober, en BK zal hierna op Twitter, Facebook en hun website de winnaars bekend maken!

Tweet het volgende bericht en maak kans op een van de 4 Wokarangs van BK:

@kayotickitchen, @TweetsvanBK Net de #Wokarang gezien op www.kayotickitchen.com! Ik maak graag kans om er een te winnen!

Wens jullie hartstikke veel succes! Dit is echt een pan die je wilt hebben.

 

Update:

De winnaars zijn inmiddels bekend gemaakt door BK! Van harte gefeliciteerd @miss_fromage, @Bramstweets, @Leintjebabbelt, @Calijn! Ik wens jullie heel veel kookplezier toe.
 
Heb je niet gewonnen maar wil je toch wanhopig graag de Wokarang hebben? Dat snap ik. Geen man overboord, speciaal voor jullie is er een korting van 25% op de Wokarang! De korting geldt tot en met eind Oktober!

Geef bij je bestelling op BK de volgende code door: d9mgjn en dan gaat het helemaal goed komen!

Beurre Maître d’Hôtel (sorta)
Ingredients	Stir-Fry Sauce 1 slice of onion 1 slice of red bell pepper 1 small chill pepper large garlic clove 1/2 cup soy sauce firmly packed 1/4 cup brown sugar 2 tbsp molasses 2 tbsp sweet chill sauce 1 tsp ground ginger 1 tsp ground coriander seed 1/4 tsp turmeric 2 tbsp lemon juice 1 1/2 tbsp cornstarch + water 1 or 2 tsp oil Stir-Fry 1 chicken breast 4 oz green beans 1 medium to large carrot 1 red bell pepper 1 yellow bell pepper 1 large onion 3 spring onions 8 mushrooms handful bean-sprouts pinch of salt 2 tbsp oil
Directions	Finely mince the chill pepper (use less if you’re not into spicy foods), bell pepper, onion and garlic. Heat 1 or 2 tsp oil and lightly sauté the vegetable mix until the onions turn translucent. Add the spices and cook them along to get the flavours going. our in the soy sauce, molasses, brown sugar, chill sauce, water and store well. Bring it to a boil and simmer over low heat for about 5 minutes. Start with 1 tbsp cornstarch (whisked into a tbsp water) and stir it in. The sauce should get pretty thick, add 1/2 tbsp more cornstarch if you need it. Turn off the heat and stir in 2 (or 3) tbsp lemon juice to finish the sauce and let the sauce cool off. Peel the carrot and thinly slice it. Trim the beans and wash them. Cut the peppers in strips and chop the spring onions. Cut the onion in wedges and peel the layers apart. Clean and slice the mushrooms and cut the chicken breast into thin strips and season them with salt. One of the key things to stir-frying is to let your pan get hot. And I mean HOT! Another is to use a decent high heat cooking oil., cool oil. Always keep that in mind. Heat the pan, add a tbsp or so oil, swirl oil and start stir-frying straight away. Always start with the protein. First you stir-fry the chicken and keep it moving so it won’t burn. Transfer the chicken to a plate. The things that need the most cooking-time go first. I stir-fried the beans for about 3 to 4 minutes until they started to blister, then I added the carrots and gave it two more minutes. In with the bell peppers strips and stir-fry for about 3 minutes. Next up were the onions. Another 2 minutes. The mushrooms and spring onions. Stir-fry until the mushrooms soften up. Add the chicken, give it a minute to warm up again before stirring in the bean sprouts. Add 1 or 2 tbsp sauce, stir it in and give everything 1 more minute. Serve over rice or noodles.
Meal type:	Stir-Fry, Chicken, Main Course
Servings:	4
Copyright:	© kayotickitchen.com