American cuisine cooked in a Wok?

Question

I am currently living China and I want to cook some southern traditional American food for my friends. The problem is I don't have an oven and the only type of cooking pan I have is a wok. I would like to cook something like mac and cheese, mashed potatoes, fried chicken, etc. Another problem and the reason I am asking here is I don't really know how to cook very well. If I did I am sure I would be able to figure this out. I am not completly hopeless I just need guidance. If you know any recipes online or have suggestions that would be great.

Answer 1

hi here it is..

Great Mac and Cheese

SUBMITTED BY: George Couch

"Kids love it; easy to make. Also good if you add a cup of cubed cooked ham!!!"

SERVINGS & SCALING
Original recipe yield: 6 servings

INGREDIENTS
8 ounces macaroni
3 cups milk
1 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 cup chopped onion
1/4 cup butter
1 1/2 cups shredded Cheddar cheese

DIRECTIONS
Melt butter or margarine in a saucepan pan over medium heat. Add onions, and saute. Stir in flour and salt.
Add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally
Add cheese, and stir until cheese melts. Serve.

Mashed Potatoes

For beginners. Simple, delicious.
by MommyMakes

12 servings
6 cups of mashed potatoes
30 min 10 min prep

8 (3 lb) yukon gold potatoes
1/4-1/2 cup butter
1/2-1 cup heavy cream or milk

Peel, and roughly chop potatoes into equal sized chunks.
Place potatoes in a pot and add water to cover. Add a few dashes of salt.
Bring potatoes to a boil until easily pierced with a fork, approximately 10 minutes depending on the size of your chunks.
Drain cooking water from the potatoes and place them in a large bowl. Cover them with a cloth dishtowel to further absorb moisture.
Combine the butter and cream in a saucepan over medium high heat. Scald the cream mixture just until steaming (do not boil).
Remove the dishtowel and pour 1/2 the hot cream mixture into the bowl with the potatoes.
Using a potato masher or a hand mixer, mash and blend the potatoes and cream until smooth and fluffy.
Add the rest of the hot cream as desired and mix for creamier potatoes.

Southern Fried Chicken

Recipes and tips for making delicious Southern fried chicken

Southerners weren't the first people in the world to fry their chickens. Almost every country has a version of fried chicken, or fricassee, from Vietnam's Gà Xaò to Italy's pollo fritto. It is thought that the Scottish people who settled the early South introduced the method here in the United States. They preferred to fry their chickens, rather than baking or boiling them as the English did. It wasn't until the early 1900s that recipes for fried chicken began appearing in popular "northern" cookbooks. Fannie Farmer's 1896 cookbook only refers to "Fried Chicken" as a fricassee served with "Brown Sauce" or as oven-baked "Maryland Chicken".
Mary Randolph, in the third printing of "Virginia House-Wife" (1828), told how to make fried chicken.

Very simply, the chickens are cut up, dredged in flour, sprinkled with a little salt, put in a skillet with hot fat, and fried until golden brown. Through the years there have been hundreds of attempts to improve upon her recipe, and plenty of tricks and special touches, but they are all simply minor variations on the original. Mary Randolph mentions making a gravy with the "leavings", but the cream sauce so often served with fried chicken seems to have originated with the dish "Maryland fried chicken". In the cookbook, "Fifty Years in a Maryland Kitchen" (Baltimore, 1873), the only fried chicken recipe calls for a sauce made of butter, cream, parsley, salt and pepper.
Variations

There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of "real" southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.

The recipe in "The Foxfire Book of Appalachian Cookery" recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in "The Heritage of Southern Cooking" states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in "Bill Neal's Southern Cooking" requires a soaking in buttermilk. James Villas, in "American Taste," soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.


salt and pepper

Answer 2

Any think you can cook in a regular pan you can cook in a wok. If your wok is hand made remember the thickness of the side and bottoms is different and you have to pay attention to where the food is so you don't burn things and of course turn down the heat.

Fried chicken, bread the chicken with (your choice) I alternate dipping in (flour,salt,pepper) with (milk,egg beaten) last dip is the flour. drop into heated oil in wok. Cook until tender. You can also use the oriental flour dip.

Answer 3

american cuisine cooked wok

Answer 4

Some I don't want to get into just yet because I want to save that for when I write a cook book ( It's nothing major really), sometimes pizza from scratch ( yup, I made the pizza crust from scratch a few times!), biscuits from scratch, flour tortillas from scratch. I have not made that much stuff from scratch. Scratch wise, I'd probably say pizza, and out of the stuff that is not from scratch, I'd say preparing baked pasta ( and NOT the packaged stuff, either), or bbq burgers in the oven.