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
- 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
- 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.
- Heat your Uno Casa wok on high heat until it starts smoking.
- Add 2 tbsp peanut oil followed by ginger, garlic, green onions, and chilies.
- Cook for 1 minute, stirring frequently, then add the bell peppers and cook for another minute.
- Add the rest of the ingredients in the following order, cooking for 1 minute after every new addition: carrots, celery, broccoli, mushrooms.
- Create a hole in the middle of the wok by pushing the veggies to the sides.
- Pour the remaining 1 tbsp oil into the hole, then add the cabbage and cook for another minute, stirring frequently.
- Push the vegetables from the sides back into the center to combine.
- Finally, add snow peas and bean sprouts, stir to combine, then whisk the sauce a final time before pouring it into the wok.
- Toss everything together and cook for one more minute before removing it from the heat.
- Drizzle with the hot sesame oil and serve hot over bowls of steamed rice.
2. Spicy Mushroom & Broccoli Noodles
- 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
- Place the stock cube into a pan of water and bring to a boil before adding noodles and cooking for 2 minutes.
- Add the broccoli florets to the noodles and cook for an additional 2 minutes.
- Drain the noodles and broccoli, reserving 1 cup of stock for later.
- Heat a wok over medium heat, adding the sesame oil and mushrooms.
- Stir-fry for 2 minutes until the mushrooms turn golden.
- Add the garlic, chili flakes, and most of the green onions. Cook for 1 minute.
- Add the noodles and broccoli and stir to combine.
- Add 3 tbsp of the reserved stock and the hoisin sauce, then toss to thoroughly coat the other ingredients.
- 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
- 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
- After pressing all the liquid out of your tofu, lightly prick a few holes with a toothpick and cut them into bite-sized cubes.
- Combine all marinade ingredients and coat the tofu thoroughly, setting aside for 10-15 minutes.
- In the meantime, heat a wok over high heat and add 1 tbsp groundnut oil.
- Once the wok starts smoking, add ginger slices and stir-fry for a few seconds before adding the pak choi leaves.
- Stir-fry for 1-2 minutes, then add a splash of water to create a little steam.
- Cook for an additional 2 minutes until the pok Choi leaves are wilted and season with salt and pepper.
- Transfer leaves to a serving dish and add the remaining oil to the wok.
- Once the oil is smoking again, add the tofu pieces and stir-fry for 5-10 minutes, saving the marinade liquid.
- Add rice wine and vinegar to the tofu, slowly incorporate the marinade liquid, and toss to combine.
- Allow the liquids to bubble and reduce before sprinkling over chili flakes.
- Toss well to combine, then spoon over the pak choi and serve with Jasmine rice.