{"id":73775,"date":"2012-03-14T10:35:14","date_gmt":"2012-03-14T10:35:14","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-wok"},"modified":"2012-03-14T10:35:14","modified_gmt":"2012-03-14T10:35:14","slug":"recepta-wok","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/en\/recepta\/recepta-wok","title":{"rendered":"Wok"},"content":{"rendered":"<p><!--:ca--><strong>Ingredients<\/strong><\/p>\n<p><em>Per a 4 persones<\/em>:<\/p>\n<p>Avui cuinarem un plat estil asi\u00e0tic de f\u00e0cil elaboraci\u00f3, que un cop tenim els ingredients nets i tallats es cuina en pocs minuts.<\/p>\n<p><em>Picada:<\/em><br \/>\n&#8211; Arrel de gingebre natural<br \/>\n&#8211; All<br \/>\n&#8211; Pebre coent fresc<br \/>\n&#8211; Oli de s\u00e8sam<\/p>\n<p><em>Juliana de verdures:<\/em><br \/>\n&#8211; Ceba<br \/>\n&#8211; Fonoll<br \/>\n&#8211; Pastanaga<br \/>\n&#8211; Ceba tendra o grells<br \/>\n&#8211; Alberg\u00ednia<br \/>\n&#8211; Xampiny\u00f3<br \/>\n&#8211; Pebrot verd<br \/>\n&#8211; Pebrot vermell<\/p>\n<p><em>A triar entre:<\/em><br \/>\n&#8211; Pitera de pollastre<br \/>\n&#8211; Llom de porc<br \/>\n&#8211; Salm\u00f3 fresc<\/p>\n<p><em>Recepta original del cuiner \u00c0gab Rullan.<\/em><\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>Preparaci\u00f3 de la picada:<br \/>\nTallarem a daus el gingebre ben fi amb el ganivet, l&#8217;all i el pebre coent. Barrejarem amb oli de s\u00e8sam o llet de coco. Tallarem totes les verdures a tires molt fines i les barrejarem, a excepci\u00f3 de la col que la hi afegirem al final. Dins un wok o en el seu defecte en una paella alta on ens sigui f\u00e0cil sacsejar els ingredients, posarem un rajol\u00ed d\u00b4oli de gira-sol i ho escalfarem a foc fort. \u00c9s important tenir en compte que el wok esta pensat per acumular calor i coure en poc temps i amb poc oli. Aix\u00ed mateix farem servir oli de gira-sol que \u00e9s m\u00e9s f\u00e0cil d\u2019encalentir i \u00e9s ins\u00edpid, ja que el gust de l\u2019oli d\u2019oliva taparia les aromes de la picada. Amb l&#8217;oli calent, hi afegirem la prote\u00efna, (pollastre, llom de porc o salm\u00f3) tallat a tires fines o a daus. Ho sacsejarem r\u00e0pidament perqu\u00e8 es cogui tot b\u00e9, hi afegirem la picada, remenarem amb for\u00e7a i ho ofegarem amb un rajol\u00ed de soja per evitar que es cremi. Incorporarem la verdura i deixarem coure-ho tot junt sense deixar de sacsejar-ho. Quan veiem que la verdura est\u00e0 al punt de cocci\u00f3 que volem, hi afegirem la pasta o l&#8217;arr\u00f2s i una mica de col. Donarem dues voltes perqu\u00e8 es barregi b\u00e9 i es vagi escalfant per igual. Finalment o podem servir dins un plat fondo i decorar-ho amb llavors de s\u00e8sam. En refer\u00e8ncia a la salsa de soja, el m\u00e9s corrent a trobar salsa japonesa, m\u00e9s dol\u00e7a i delicada de gust. En aquest cas utilitzem salsa xinesa, m\u00e9s espessa i forta. La podeu emprar redu\u00efda amb aigua, a un 50 per cent. Si utilitzau la salsa japonesa, \u00e9s pot usar sense alleugerir i en m\u00e9s quantitat, per\u00f2 cal tenir en compte que tenyeix molt menys el plat. No d\u00f3na color a la carn ni enfosqueix la verdura, com la xinesa; de manera que no espereu tenir el mateix color que a la fotografia adjunta.<!--:--><!--:en--><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>Per a 4 persones<\/em>:<\/p>\n<p>Avui cuinarem un plat estil asi\u00e0tic de f\u00e0cil elaboraci\u00f3, que un cop tenim els ingredients nets i tallats es cuina en pocs minuts.<\/p>\n<p><em>Picada:<\/em><br \/>\n&#8211; Arrel de gingebre natural<br \/>\n&#8211; All<br \/>\n&#8211; Pebre coent fresc<br \/>\n&#8211; Oli de s\u00e8sam<\/p>\n<p><em>Juliana de verdures:<\/em><br \/>\n&#8211; Ceba<br \/>\n&#8211; Fonoll<br \/>\n&#8211; Pastanaga<br \/>\n&#8211; Ceba tendra o grells<br \/>\n&#8211; Alberg\u00ednia<br \/>\n&#8211; Xampiny\u00f3<br \/>\n&#8211; Pebrot verd<br \/>\n&#8211; Pebrot vermell<\/p>\n<p><em>A triar entre:<\/em><br \/>\n&#8211; Pitera de pollastre<br \/>\n&#8211; Llom de porc<br \/>\n&#8211; Salm\u00f3 fresc<\/p>\n<p><em>Recepta original del cuiner \u00c0gab Rullan.<\/em><\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>Preparaci\u00f3 de la picada:<br \/>\nTallarem a daus el gingebre ben fi amb el ganivet, l&#8217;all i el pebre coent. Barrejarem amb oli de s\u00e8sam o llet de coco. Tallarem totes les verdures a tires molt fines i les barrejarem, a excepci\u00f3 de la col que la hi afegirem al final. Dins un wok o en el seu defecte en una paella alta on ens sigui f\u00e0cil sacsejar els ingredients, posarem un rajol\u00ed d\u00b4oli de gira-sol i ho escalfarem a foc fort. \u00c9s important tenir en compte que el wok esta pensat per acumular calor i coure en poc temps i amb poc oli. Aix\u00ed mateix farem servir oli de gira-sol que \u00e9s m\u00e9s f\u00e0cil d\u2019encalentir i \u00e9s ins\u00edpid, ja que el gust de l\u2019oli d\u2019oliva taparia les aromes de la picada. Amb l&#8217;oli calent, hi afegirem la prote\u00efna, (pollastre, llom de porc o salm\u00f3) tallat a tires fines o a daus. Ho sacsejarem r\u00e0pidament perqu\u00e8 es cogui tot b\u00e9, hi afegirem la picada, remenarem amb for\u00e7a i ho ofegarem amb un rajol\u00ed de soja per evitar que es cremi. Incorporarem la verdura i deixarem coure-ho tot junt sense deixar de sacsejar-ho. Quan veiem que la verdura est\u00e0 al punt de cocci\u00f3 que volem, hi afegirem la pasta o l&#8217;arr\u00f2s i una mica de col. Donarem dues voltes perqu\u00e8 es barregi b\u00e9 i es vagi escalfant per igual. Finalment o podem servir dins un plat fondo i decorar-ho amb llavors de s\u00e8sam. En refer\u00e8ncia a la salsa de soja, el m\u00e9s corrent a trobar salsa japonesa, m\u00e9s dol\u00e7a i delicada de gust. En aquest cas utilitzem salsa xinesa, m\u00e9s espessa i forta. La podeu emprar redu\u00efda amb aigua, a un 50 per cent. Si utilitzau la salsa japonesa, \u00e9s pot usar sense alleugerir i en m\u00e9s quantitat, per\u00f2 cal tenir en compte que tenyeix molt menys el plat. No d\u00f3na color a la carn ni enfosqueix la verdura, com la xinesa; de manera que no espereu tenir el mateix color que a la fotografia adjunta.<\/p>\n<p><!--:--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3 de la picada: Picarem a daus el gingebre ben fi amb el ganivet, l\u00b4all i&hellip;<\/p>\n","protected":false},"author":11,"featured_media":47915,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[],"concurs-mossegades":[],"dificultat":[1503],"ingredient":[1539],"plat":[],"preu-per-racio":[1693],"receptes-tematiques":[],"temps-de-preparacio":[1550],"coauthors":[],"class_list":["post-73775","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","dificultat-baixa-en","ingredient-verdures-i-hortalisses-en","preu_per_racio-entre-2-i-5-euros-en","temps_de_preparacio-menys-de-30-minuts-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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