ONLINE EXTRA — WOK THIS WAY: Peppery Vegetarian Rice . . . Cashew Chicken . . . Sizzling Shrimp with Garlic and Hot Pepper, etc.

Peppery Vegetarian Rice

1 cup brown rice

2 teaspoons plus 2 tablespoons peanut or vegetable oil

2 large eggs, beaten

2 tablespoons minced ginger

¼ teaspoon red pepper flakes

1 cup ¼-inch diced carrots

4 ounces fresh shiitake mushrooms, cut into ¼-inch dice (2 1/3 cups)

½ cup vegetable broth

½ cup chopped scallions

¼ cup pine nuts, toasted

2 tablespoons soy sauce

½ teaspoon salt

¼ teaspoon ground white pepper

Put rice in a 1-quart saucepan and wash in several changes of cold water until the water runs clear. Drain and level the rice. Add 2 cups cold water. Bring water to a boil uncovered over high heat. Reduce heat to medium, and simmer the rice until most of the water has evaporated and little craters appear on the surface, about 4 to 5 minutes. Reduce heat to low, cover and simmer 10 minutes or until the liquid is absorbed. Turn off the heat and let stand 5 minutes. Fluff rice, cover and allow to cool completely before refrigerating. (This is best done the day before.)

Heat a 14-inch flat-bottomed wok over high heat when ready to stir-fry the rice. When a bead of water vaporizes within 1 to 2 seconds of contact, swirl in 2 teaspoons of oil, making sure the bottom of the wok is completely coated in oil. Add eggs and cook 30 seconds to 1 minute, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, use a metal spatula to flip the pancake and allow it to set, about 5 seconds. Transfer to a cutting board. Cool, then cut the pancake into bite-sized pieces.

Swirl 1 tablespoon of the remaining oil into the wok, add ginger and red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Add carrots and mushrooms and stir-fry 30 seconds or until the oil is absorbed. Swirl the broth into the wok and stir-fry 1 minute or until almost all the broth has evaporated. Swirl in the remaining 1 tablespoon oil, add the scallions and rice, and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through. Add pine nuts and soy sauce, sprinkle on the salt, pepper and the reserved egg pieces, and toss to combine.

Yield: Serves 2 to 3 as a main dish or 4 as part of multicourse meal

Cashew Chicken

1 pound skinless, boneless chicken thighs, cut into ½-inch cubes

1 tablespoon minced garlic

2 teaspoons soy sauce, divided use

1½ teaspoons cornstarch, divided use

1 teaspoon plus 2 tablespoons rice wine or dry sherry, divided use

¾ teaspoon salt

1/8 teaspoon sugar

¼ cup chicken broth

2 tablespoons peanut or vegetable oil

2 tablespoons minced ginger

½ cup sugar snap peas, strings removed

½ cup thinly sliced carrots

½ cup thinly sliced celery

½ cup unsalted roasted cashews

Combine chicken, garlic, 1 teaspoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon rice wine, ½ teaspoon salt and sugar in a medium bowl. Stir to combine. Set aside. Combine broth, 1 teaspoon soy sauce, 2 tablespoons rice wine and ½ teaspoon cornstarch in a small bowl. Set aside.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, add ginger, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok; carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 1 minute, or until the chicken is lightly browned but not cooked through.

Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery and cashews, and sprinkle on the remaining ¼ teaspoon salt. Stir-fry 1 minute or until the sugar snaps are bright green. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the chicken is just cooked through.

Yield: Serves 2 to 3 as a main dish or 4 as part of multicourse meal

Sizzling Shrimp with Garlic and Hot Pepper

1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp

1 scant cup extra-virgin olive oil, preferably Spanish

1 tablespoon finely chopped garlic

1 teaspoon mildly hot dried red pepper such as Aleppo or Marash (see note)

2 tablespoons hot water

½ teaspoon sea salt

¼ teaspoon sweet pimenton de la Vera (smoked Spanish paprika)

4 to 6 slices chewy country bread

Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

Combine the olive oil, garlic and hot pepper in the cazuela (see note). Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online.

Yield: Serves 6.

Approximate nutritional analysis per serving: 415 calories, 15 grams protein, 15 grams carbohydrates, 1 gram fiber, 33 grams fat (5 grams saturated), 112 milligrams cholesterol, no sugar, 470 milligrams sodium.

Rice Noodles with Chinese Chives, Shrimp and Pork

½ pound medium dried flat rice noodles (banh pho)

1½ teaspoons sugar, divided

3 tablespoons fish sauce

3 tablespoons water

2 tablespoons canola or other neutral oil

3 cloves garlic, finely chopped

½ pound shrimp, peeled, deveined and chopped into pea-sized pieces

1/3 pound ground pork, coarsely chopped to loosen

¼ teaspoon salt

1 pound Chinese chives, bottom ½-inch trimmed and cut into 3-inch lengths (see note)

2 or 3 limes, quartered

Place the noodles in a bowl and cover with hot tap water. Let them soak until they are pliable and opaque, about 15 to 20 minutes. Drain and use kitchen scissors to cut them into 3- to 4-inch lengths.

To make the flavoring sauce, in a small bowl combine 1¼ teaspoons sugar, the fish sauce and water, and stir to dissolve the sugar. Set aside.

In a wok or large skillet, heat the oil over medium-high heat. Add the garlic and stir-fry just until fragrant, about 15 seconds. Add the shrimp and pork and stir briefly to break up the meat. Sprinkle in the salt and remaining ¼ teaspoon sugar. Keep stirring until the shrimp and pork have turned opaque, about 2 minutes. Stir in the Chinese chives. Because there is so much food in the pan now, use 2 cooking utensils to stir and toss the ingredients, ensuring even exposure to the heat. (Think of tossing a big salad.)

When the chives have collapsed by 1/3 of their original volume, after about 3 minutes, add the noodles and combine well. When all of the ingredients are thoroughly combined, give the flavoring sauce a stir and pour over the mixture. Continue stirring and tossing 2 to 3 minutes longer, or until the noodles and chives are soft and cooked.

Remove from the heat, squeeze 4 lime wedges (1 lime) over the noodles, and mix well to distribute the flavors. Transfer to a serving plate and serve immediately with the remaining lime wedges.

Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.

Yield: Serves 3.

Approximate nutritional analysis per serving: 604 calories, 27 grams protein, 77 grams carbohydrates, 4 grams fiber, 22 grams fat (5 grams saturated), 148 milligrams cholesterol, 1,753 milligrams sodium.

Quinoa Salad with Shiitakes, Fennel and Cashews

2 cups quinoa

1 quart water

Salt

¼ cup peanut oil

5 cloves of garlic, thinly sliced

2 cups thinly sliced fennel (about 1 large bulb)

2 cups sliced fresh shiitake mushrooms

1 cup sliced green onions, both white and green parts (about 1 small bunch)

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

½ cup toasted, salted cashews

4 tablespoons minced fresh parsley

4 tablespoons minced fresh cilantro

Finely grated zest and juice of 1 lime

Rinse the quinoa under cool running water, then drain well with a fine-mesh sieve or cheesecloth-lined strainer (the grains are very small and will slip through a coarse strainer). Heat a wok over medium-high heat and toast the quinoa, shaking the pan frequently, just until the grains dry, are just beginning to color and have a nutty aroma, about 4 minutes. Set aside in a bowl.

In a medium, lidded pot, bring 1 quart of water to a boil over high heat. Stir in the quinoa with a pinch of salt, then reduce the heat to a simmer and cover. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Remove from heat, drain and set aside.

Meanwhile, heat the wok again over high heat. Add the peanut oil and heat until it just begins to simmer. Stir in the garlic and fry, stirring constantly, just until the garlic is golden, about 30 seconds (the garlic can burn quickly). Remove the garlic with a slotted spoon, keeping the oil in the pan, and set aside.

Add the fennel to the oil and fry, stirring or tossing frequently, until it is caramelized, 5 to 7 minutes. Remove from the oil and set aside. Add the shiitakes to the oil and stir-fry until caramelized, 4 to 5 minutes. Stir the green onions in with the mushrooms and continue to stir-fry just until the green onions begin to wilt, 1 to 2 minutes. Add the soy sauce and vinegar to the mixture and stir or toss to combine, then remove from heat.

In a large bowl, gently toss the quinoa with the warm shiitake-green onion mixture, the fennel, garlic, cashews, parsley, cilantro, lime zest and juice. Season to taste with additional salt if desired and serve immediately.

Note: This recipe calls for a wok. Quinoa is generally available at health food stores and well-stocked supermarkets.

Yield: Serves 6.

Approximate nutritional analysis per serving: 497 calories, 17 grams protein, 65 grams carbohydrates, 9 grams fiber, 18 grams fat (3 grams saturated), no cholesterol, 273 milligrams sodium.

Three-Cup Chicken

3 whole star anise

¼ cup soy sauce

¼ cup rice vinegar

¼ cup sugar

2 tablespoons rice wine or dry sherry

½ teaspoon vegetable oil

4 small bone-in chicken breasts or 4 whole leg/thighs (about 2 pounds)

3 medium garlic cloves, smashed

6 slices ginger

½ cup chicken broth, preferably homemade

Combine the star anise, soy sauce, vinegar, sugar and rice wine in a small bowl. Set aside.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds. Swirl in oil and carefully add the chicken skin down, spreading it evenly in the wok. Cook undisturbed 3 to 4 minutes, adjusting heat between medium and medium high so it browns without burning.

Add garlic and ginger. Using a spatula, turn the chicken and pan-fry 3 to 4 minutes, or until browned but not cooked through. Stir the soy sauce mixture and swirl it into the wok. Turn the chicken; it should be golden brown. Add the broth and swirl the wok to mix in.

Cover and reduce heat to low. Cook 5 minutes for breasts and 8 minutes for legs. Uncover and turn chicken. Cook 5 to 8 minutes longer or until the juices run clear and the sauce is reduced.

Yield: Serves 4.

Chinese Broccoli with Ginger Sauce

6 medium stalks Chinese broccoli (about 12 ounces)

¼ cup chicken broth

1½ teaspoons rice wine or dry sherry

1 teaspoon ginger juice (see note)

1/2 teaspoon cornstarch

¼ teaspoon salt

1/8 teaspoon sugar

1 tablespoon vegetable oil

3 slices fresh ginger

Cut the broccoli stalks in half lengthwise if they’re more than ½ inch in diameter. Cut the stalks and leaves into 2-inch pieces.

Combine broth, rice wine, ginger juice, cornstarch, salt and sugar.

Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds. Swirl in the oil, add ginger slices and stir-fry 10 seconds or until fragrant. Add only the broccoli stalks and stir-fry 1 to 1½ minutes, until bright green.

Add leaves and stir-fry 1 minute, until just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly.

Note: To get ginger juice, grate fresh ginger and squeeze.

Yield: Serves 4.

Vegetarian Spring Rolls

6 dried shiitake mushrooms

1 tablespoon plus 3 cups vegetable or peanut oil

1½ teaspoons minced garlic

2 cups shredded Napa cabbage

2 cups celery, cut in narrow julienne strips

1 cup carrots, cut in narrow julienne strips

½ cup canned shredded bamboo shoots, rinsed

½ cup thinly sliced green onions

1 teaspoon salt

½ teaspoon sugar

¼ teaspoon ground white pepper

12 spring roll wrappers, about 7½ inches square

1 tablespoon flour

Soak the mushrooms in ½ cup cold water for 30 minutes, or until softened. Drain and squeeze dry. Cut off and discard stems. Thinly slice the caps.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water evaporates within 1 to 2 seconds. Swirl in 1 tablespoon oil. Add garlic and stir-fry about 5 seconds, until fragrant. Add cabbage, celery, carrots, bamboo shoots, green onions and mushrooms. Stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp. Stir in salt, sugar and pepper. Remove from heat.

Put the spring roll wrappers on a work surface and loosely cover with a cloth. Combine flour and 1 tablespoon cold water in a small bowl.

Put 1 wrapper on a cutting board with a corner facing you. Spread about 1/3 cup filling near the bottom corner into a 1-by-4-inch rectangle. Fold the corner nearest you over the filling. Roll the wrapper over once, then fold in the sides. Continue rolling up tightly; before you reach the end, lightly paint corner with the flour-water mixture. Roll into a tight cylinder. Set aside, seam down. Continue with remaining wrappers.

Rinse the wok and dry thoroughly. Heat 3 cups oil over high heat until the oil registers 325 on a deep-fry thermometer. Carefully add 4 to 5 spring rolls at a time and fry, turning with tongs, about 2 minutes.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining spring rolls.

Yield: 12 spring rolls.

Wok-Shaking Shrimp with Pink Peppercorns

12 jumbo shrimp in their shells

½ small head romaine, tough outer leaves removed

½ cup all-purpose flour

½ cup soybean oil or corn oil

1 tablespoon pink peppercorns

1 teaspoon finely chopped garlic

1 teaspoon kosher salt or sea salt, or more to taste

3 tablespoons chopped scallions (white part only)

1 tablespoon butter

1 tablespoon citrus-flavored vodka

1 lemon, thinly sliced

1 tablespoon minced fresh flat-leaf parsley

Using a sharp knife or kitchen shears, slit the top shell of each shrimp down the back. Remove and discard the veins. Cut off legs and discard, but leave shells intact. Rinse shrimp well under cold water and dry with paper towels.

Cut the romaine leaves into julienne (you should have about 1 cup) and plunge into a bowl of ice water. Lift out and dry in a salad spinner. Wrap and refrigerate until needed.

Place the flour on a large plate. Coat each shrimp well with the flour, shaking to remove any excess.

Heat the oil in a large skillet or flat-bottomed wok until it reaches 375 degrees. Add half the shrimp and fry, turning once, until they turn pink, about 2 minutes (the shrimp should still be slightly undercooked). Remove and drain on a paper towel-lined plate. Repeat with remaining shrimp. Pour the oil into a small bowl.

Wipe out the pan with a paper towel. Spoon 1 tablespoon of the oil back into the pan; discard the rest. Add the peppercorns, garlic, and salt and cook for about 1 minute, or until the garlic is lightly golden brown.

Add the shrimp and scallions and swirl so that the shrimp are well coated with the seasonings. Add the butter and vodka and mix well until the butter melts. Remove from the heat.

Place the romaine in the center of four servings plates. Place 3 shrimp on top of the lettuce on each plate and decorate with the sliced lemon and parsley. Place bowls on the table for the shrimp shells.

Yield: Serves 4.

Approximate nutritional analysis per serving: 320 calories, 25 grams protein, 14 grams carbohydrates, 1 gram sugar, 17 grams fat, 181 milligrams cholesterol, 685 milligrams sodium, 1 gram dietary fiber.

Stir-Fried Lemon Chicken with Snow Peas

1¼ pounds boneless, skinless chicken breasts, cut into thin 1-inch long strips

1 tablespoon sesame oil

1½ teaspoons cornstarch

1 tablespoon peanut or vegetable oil

½ medium onion, diced

½ teaspoon minced ginger

1¼ cups snow peas

½ red or orange bell pepper, thinly sliced

¼ cup chicken broth

Juice of 1 lemon

2¼ teaspoons each: soy sauce, sugar

1½ teaspoons rice wine or sherry

¼ cup cilantro leaves

½ teaspoon lemon zest

Cooked jasmine rice

Toss chicken with sesame oil and cornstarch in small bowl. Heat peanut oil in large non-stick skillet or wok over medium-high heat. Add chicken; cook, stirring constantly, until cooked through, about 3 minutes. Remove from pan; set aside. Add onion and ginger; cook, stirring, 1 minute. Add snow peas and bell pepper; cook, stirring, 1 minute. Remove vegetables; set aside.

Add broth, lemon juice, soy sauce, sugar and rice wine to skillet; cook 2 minutes. Return chicken and vegetables to skillet; cook until flavors are blended and ingredients are heated through, about 1 minute. Toss in cilantro and zest. Serve over rice.

Yield: Serves 4.

Approximate nutritional analysis per serving: 265 calories, 35 percent of calories from fat, 10 grams fat (2 grams saturated), 80 milligrams cholesterol, 11 grams carbohydrates, 31 grams protein, 310 milligrams sodium, 1.6 grams fiber

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