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8 Wok Recipes That Will Save Your Weeknights

One wok = less mess. With its nonstick coating and sleek wooden handle, the Goodful wok will be your new favorite kitchen accessory!

1. Mushroom and Fennel Pasta

INGREDIENTS:

2 tablespoons olive oil

2 cloves garlic (chopped)

½ fennel bulb (sliced)

¾ cup sliced mushrooms

8 ounces angel-hair pasta

2 cups water

3 tablespoons butter

2 tablespoons sage

Salt and pepper to taste

Topped with shaved Parmesan cheese

PREPARATION:

Heat olive oil in your wok over medium heat and sauté garlic, fennel, and mushrooms for 2–3 minutes. Break pasta in half to fit into your wok, add water, then cover and reduce heat to medium low for around 8 minutes or until pasta is al dente. Add butter and sage and season with salt and pepper. Top with a healthy serving of Parmesan!

Featuring:

Goodful 14" Wok With Wood Transfer Handle
Goodful Organic Cotton Kitchen Towel Set

2. Chicken Fried Rice

INGREDIENTS:

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 large chicken breasts (cut into cubes)

½ cup peas

½ cup chopped carrots

½ onion (chopped)

2 garlic cloves (chopped)

2 eggs

3 cups cooked rice

2 green onions (chopped)

3 tablespoons soy sauce

PREPARATION:

Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in your wok over medium heat. Place cut chicken breasts into wok and sauté for about 6 minutes or until cooked through, then set aside. While chicken cools, add remaining oil to wok and cook peas, carrots, and onion for 3 minutes, then add garlic and sauté for 1 more minute. Push veggies to the side and scramble eggs on the other side of the wok. Finish the dish by carefully stirring in rice, chicken, green onions, and soy sauce.

Featuring:

Goodful Stainless Steel Whistling Kettle
Goodful Collapsible Stainless Steel Metal Straw Set

3. Honey Garlic Shrimp and Broccoli

INGREDIENTS:

⅓ cup soy sauce

⅓ cup honey

3 cloves garlic (finely chopped)

1 tablespoon ginger (peeled and finely chopped)

2 tablespoons vegetable oil

1 pound deveined shrimp

3 cups broccoli florets

Chopped scallions and sesame seeds to top

PREPARATION:

Create the honey garlic sauce by whisking together soy sauce, honey, garlic, and ginger in a small bowl. Heat up oil in a wok over medium heat and cook shrimp for about a minute on each side. Next, add in broccoli and stir-fry for 4 minutes. Pour sauce over shrimp and broccoli and cook for another 1–2 minutes or until sauce thickens. Sprinkle with chopped scallions and sesame seeds before serving.

Featuring:

Goodful 14" Wok With Wood Transfer Handle

4. Chicken Lettuce Wraps

INGREDIENTS:

2 tablespoons vegetable oil

1 pound ground chicken

1 yellow onion (finely chopped)

1 red bell pepper (finely chopped)

3 cloves garlic (chopped)

3 tablespoons hoisin sauce

2 tablespoons soy sauce

Butter lettuce for wraps

PREPARATION:

In your wok, heat 1 tablespoon of oil, add ground chicken, and cook for about 7 minutes or until no longer pink. Set cooked chicken aside, and add remaining oil to wok along with onion, bell pepper, and garlic. Sauté veggies until tender (around 5 minutes) then return chicken to wok and add hoisin and soy sauce. Cook everything for another minute or so until sauce is warm. Serve chicken in butter lettuce wraps.

Featuring:

Goodful Mix Material Cutting Board
Joseph Joseph Slice & Sharpen Knife Set
Goodful Organic Cotton Kitchen Towel Set

5. Beef Fajitas

INGREDIENTS:

2 tablespoons oil

1 pound skirt steak

1 red bell pepper (cut lengthwise)

1 yellow onion (cut lengthwise)

1 garlic clove (chopped)

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon paprika

Tortillas and toppings for serving

PREPARATION:

Start off by preparing your steak. Add 1 tablespoon of oil to a wok over medium heat and cook steak for 4 minutes until browned. Cut into strips and set aside. Add the rest of your olive oil to the wok, and stir-fry the bell pepper, onions, and garlic for 2–3 minutes. Season veggies with spices and return steak to the wok. Serve with warm tortillas and your favorite toppings.

6. Spicy Tofu Noodle Soup

INGREDIENTS:

5 ounces Thai-style rice noodles

2 tablespoons vegetable oil

2 chopped garlic cloves

1 tablespoon ginger (peeled and finely chopped)

3 tablespoons red curry paste

4 cups vegetable broth

1 cup water

1 cup unsweetened coconut milk

1 tablespoon fish sauce

½ pound firm tofu (cut into cubes)

Bean sprouts and crushed peanuts for topping

PREPARATION:

Prepare rice noodles according to package and set aside. Place your wok over medium heat and add oil, garlic, ginger, and red curry paste. Stir-fry for a few minutes then pour in broth, water, coconut milk, and fish sauce and bring to a boil. Slightly reduce heat and carefully stir in tofu and cook for 10 minutes. Add in softened noodles and top with bean sprouts and peanuts for an extra crunch.

Featuring:

Goodful 14" Wok With Wood Transfer Handle

7. Teriyaki Shrimp and Zucchini Noodles

INGREDIENTS:

2 tablespoons vegetable oil

2 garlic cloves (chopped)

1 pound deveined shrimp

1 medium red bell pepper (cut in lengthwise strips)

1 yellow onion (spiralized)

2 medium zucchini (spiralized)

1 tablespoon low-sodium soy sauce

3 tablespoons teriyaki sauce

PREPARATION:

Start by adding 1 tablespoon oil and garlic to a wok over medium-low heat and sauté for 2 minutes. Place shrimp into wok and cook for 4 minutes or until fully cooked, then set shrimp aside. Increase heat and add remaining oil to wok, then stir-fry bell pepper and onion for 3 minutes or until tender. Stir in zucchini, soy sauce, and teriyaki sauce, and cook for another 5 minutes. Finally, return shrimp to wok and cook until everything is thoroughly heated.

Featuring:

Goodful 14" Wok With Wood Transfer Handle

8. Chicken Piccata Stir-Fry

INGREDIENTS:

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons cornstarch

3 chicken breasts (cut into 2-inch pieces)

3 tablespoons butter

3 cloves garlic (chopped)

1 tablespoon capers

2 cups uncooked green beans (cut in half)

1 cup sliced mushrooms

¼ cup white wine

½ cup chicken broth

1 lemon (juiced)

PREPARATION:

Mix salt, pepper, and cornstarch in a medium bowl. Toss chicken in mixture until coated. Melt butter in your wok over medium-high heat, and cook the garlic for half a minute, then cook chicken until no longer pink. Add green beans, mushrooms, and capers, then pour in wine, broth, and lemon juice and mix until combined. Cover and cook for about 3–4 minutes until chicken and veggies are fully cooked. Allow to sit for a minute so the sauce can thicken.

Food prepared by Alyssa Garcia Martinez and Kelsey Rose Weber.

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