Woks are an incredibly versatile kitchen essential, capable of preparing anything from deep-fried dishes to stir-fries! A quality wok can last a lifetime, so you’ll have countless opportunities to enjoy expanding your Japanese culinary skills.

If you’re looking for some vegetarian cooking inspiration, here are our top 3 vegetarian wok recipes that the whole family will enjoy!

1. 10 Vegetable Stir-Fry

Ingredients

• ¼ cup low-sodium soy sauce
• ¼ cup dry sherry
• 3 tbsp canned low-sodium broth (vegetable, chicken, or beef will work)
• 2 tbsp black bean paste
• 1 tbsp toasted sesame oil
• 1 tsp cornstarch
• 1 tsp sugar
• 3 tbsp peanut or grapeseed oil
• 1 ½ tbsp fresh ginger, peeled and minced
• 1 ½ tbsp garlic, peeled and minced
• 1 cup green onions, cut into 2” pieces
• 2-3 small, dried, red-hot chilis
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 3 small carrots, cut into 1/8” half-moons
• 1 celery stalk, thinly sliced
• 2 cups broccoli florets, halved
• 2 cups shiitake mushrooms, sliced
• 2 cups red cabbage, sliced
• 1 cup snow peas, ends trimmed
• 1 cup bean sprouts
• 1 tsp hot sesame oil
• Steamed Jasmine rice to serve

Method

1. Place the soy sauce, sherry, broth, black beans, toasted sesame oil, cornstarch, and sugar into a medium-sized bowl and whisk together thoroughly before setting aside.
2. Heat your Uno Casa wok on high heat until it starts smoking.
3. Add 2 tbsp peanut oil followed by ginger, garlic, green onions, and chilies.
4. Cook for 1 minute, stirring frequently, then add the bell peppers and cook for another minute.
5. Add the rest of the ingredients in the following order, cooking for 1 minute after every new addition: carrots, celery, broccoli, mushrooms.
6. Create a hole in the middle of the wok by pushing the veggies to the sides.
7. Pour the remaining 1 tbsp oil into the hole, then add the cabbage and cook for another minute, stirring frequently.
8. Push the vegetables from the sides back into the center to combine.
9. Finally, add snow peas and bean sprouts, stir to combine, then whisk the sauce a final time before pouring it into the wok.
10. Toss everything together and cook for one more minute before removing it from the heat.
11. Drizzle with the hot sesame oil and serve hot over bowls of steamed rice.

2. Spicy Mushroom & Broccoli Noodles

Ingredients

• 1 low-sodium vegetable stock cube
• 2 nests of medium egg noodles
• 3 cups broccoli florets
• 1 tbsp sesame oil (plus extra for serving)
• 2 cups shiitake or chestnut mushrooms, thickly sliced
• 1 large garlic clove, finely chopped
• ½ tsp chili flakes
• 4 green onions, thinly sliced
• 1 tbsp hoisin sauce
• A handful of roasted cashew nuts

Method

1. Place the stock cube into a pan of water and bring to a boil before adding noodles and cooking for 2 minutes.
2. Add the broccoli florets to the noodles and cook for an additional 2 minutes.
3. Drain the noodles and broccoli, reserving 1 cup of stock for later.
4. Heat a wok over medium heat, adding the sesame oil and mushrooms.
5. Stir-fry for 2 minutes until the mushrooms turn golden.
6. Add the garlic, chili flakes, and most of the green onions. Cook for 1 minute.
7. Add the noodles and broccoli and stir to combine.
8. Add 3 tbsp of the reserved stock and the hoisin sauce, then toss to thoroughly coat the other ingredients.
9. Cook, frequently stirring, for 1 minute, then serve with a sprinkling of cashew nuts, the remaining green onions, and a dash of extra sesame oil.

3. Sweet Ginger Tofu & Pak Choi

Ingredients

• 1 cup fresh firm tofu, drained and pressed
• 2 tbsp groundnut oil
• 1cm piece of fresh ginger, thinly sliced
• 2 cups pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chili flakes
• Pinch salt and pepper to taste
• Cooked Jasmine rice to serve
• For the Marinade
• 1 tbsp ginger, grated
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Method

1. After pressing all the liquid out of your tofu, lightly prick a few holes with a toothpick and cut them into bite-sized cubes.
2. Combine all marinade ingredients and coat the tofu thoroughly, setting aside for 10-15 minutes.
3. In the meantime, heat a wok over high heat and add 1 tbsp groundnut oil.
4. Once the wok starts smoking, add ginger slices and stir-fry for a few seconds before adding the pak choi leaves.
5. Stir-fry for 1-2 minutes, then add a splash of water to create a little steam.
6. Cook for an additional 2 minutes until the pok Choi leaves are wilted and season with salt and pepper.
7. Transfer leaves to a serving dish and add the remaining oil to the wok.
8. Once the oil is smoking again, add the tofu pieces and stir-fry for 5-10 minutes, saving the marinade liquid.
9. Add rice wine and vinegar to the tofu, slowly incorporate the marinade liquid, and toss to combine.
10. Allow the liquids to bubble and reduce before sprinkling over chili flakes.
11. Toss well to combine, then spoon over the pak choi and serve with Jasmine rice.