Wok
Print outIf you like Asian food, you must try this! Wok strips on Dry Simsubas really fit perfectly in a wok and marry perfectly with the Asian flavors in this recipe.The serving size and protein content below are for wok strips.
Portions
Nutrition and climate performance
Portion size: 50g
Ingredients
Wok strips, finished quantity
- 5,0 kg Wok strips
Wok strips, ingredients
- 2,4 kg Dry Simsubas
- 24 gram Salt
- 24 grams Garlic powder
- 29 grams Onion powder
- 22 grams Smoked paprika powder
- 14 gram Chilli powder
- 1,7 kg water
- 0,4 kg Chili sauce
- 70 grams Green curry paste
- 290 grams Japanese soya
- 100 grams Chinese dark soy
- 100 grams Lime juice
- 100 grams Grated ginger
- 240 grams Rapeseed oil
Wok, finished quantity
- 24,5 kg Wok
Wok sauce
- 60 grams Garlic chopped
- 150 grams Green chilli pepper chopped
- 300 grams Rice wine vinegar
- 140 grams Freshly grated ginger
- 1,0 kg Sweet chili sauce
- 200 grams Sugar
- 3,0 kg Vegetable broth
- 500 grams Japanese soya
- 60 grams Chinese dark soy
Mix the wok sauce with
- 5,0 kg Wok strips
- 8,0 kg Wok vegetables
- 6,0 kg Noodles cooked
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, wok strips
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- Cut strips to the desired size or use the Hällde machine or equivalent with the appropriate tool.
Instructions, sauce and wok
- Sauté the chilli and garlic.
- Add the sugar and let it melt.
- Add the other ingredients and simmer for 10 minutes. Season with cornflour
- Fry the vegetables quickly in a large pan or casserole
- Add the noodles, wok strips and wok sauce.
- Bring everything to a boil and serve