CHEF SAMBRANO Food Articles Video Recipes




Saturday, February 14, 2015


For those who know me well, I am a cook that loves simple food. Hardly am I, one to go to the meat market and buy a quarter of beef and create steaks by slicing myself. I just purchase the cuts I need. Likewise with fish, if all possible I'll buy just the filets all nice and portioned off unless of course I'm cooking for more peeps and say they want a whole snapper steamed or something, well I dislike lots of work period.

Back to this blog, it is about the wok. The wok is very dependable, very unique, it serves many a cooking purpose. What woks I work with are carbon steel flat bottom ones. If you cook at home, get at least a 12" or 14" or both in diameter, if you go to the Wok Shop online, there's some good ones for a good price. Remember carbon steel does rust, and you'll need to season the wok before using go on Youtube to find instructions.

Now here is a simple recipe for wok cooking, and this recipe is good for two people. Have some cooked rice at the ready, and maybe some cold beverages too.


2 tbsp. vegetable oil for frying
1/2 tsp. minced ginger 1/2 tsp. minced garlic

10 oz. cubed raw ahi (yellow fin tuna) or any fish
Photo via 808Fish

MARINADE (MIX 5 ingredients and then add raw ahi for about 15 minutes & reserve liquid).
1/4 cup light soy sauce
2 tbsp water
1 tbsp. honey
1/2 tsp. sesame oil
1 tsp. sambal oelek

1/2 cup rehydrated shiitake mushrooms (sliced if large)

Slurry to thicken
1 tsp. cornstarch
3 tsp. water

1. Heat up wok over high heat for about 2 minutes, turn down heat to medium high. Add in vegetable oil, then the ginger and garlic and cook for a few seconds before it gets brown.

2. Add in the marinated ahi cubes, and stir fry until turns white, add in shiitake mushrooms, stir fry until cooked through, add in sauce and cook until bubbling and then add in the slurry thickening agent, cook until sauce has thickened slightly.

3. Serve on platter to share with hot white sticky rice.

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