Gastroback 42515 Design Wok Advanced Pro - Manual (Page 18)

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sPecIAl IngreDIenTs
A little planning ahea d makes stir-frying
easier.
Agar-Agar
Is made from different types of seaweed. It
has excellent setting properties, similar to ge-
latine, and will set at room temperature.
Bok choy
Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller version called
shanghai or baby bok choy.
Bamboo shoots
The young tender shoots of bamboo plants
are available in cans. They are mainly used
to add texture to food.
coconut cream and coconut milk
Both coconut cream and milk are extracted
from the grated flesh of mature coconuts. The
cream is a richer first pressing and the milk
the second or third pressing.
chili peppers, fresh and dried
Chili peppers are available in many different
types and sizes. The small ones (Thai, ma-
cho, serrano, jalapeno) are the hottest. Use
tight fitting gloves when handling and chop-
ping fresh chilies they can burn your skin. The
chili seeds are the hottest part of the chilies so
remove them if you want to reduce the heat
content of recipes.