{"product_id":"chinese-wokspice-2","title":"Chinese Wokspice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChinese Wokspice, an Asian spice blend for wok dishes with meat, tofu and vegetables\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChinese Wokspice is our Asian-inspired spice blend of sixteen ingredients, tuned to the high heat and short cooking time of the wok. We compose it in our workshop in Klingenberg am Main – with roasted onions, Szechuan pepper, lemongrass, star anise and coriander leaves at its heart. The character: full-bodied and savoury with an Asian depth that gives your wok dish character in minutes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor chicken, beef, pork, tofu and vegetables from the wok. Also for quick pan dishes, fried rice and Asian noodle soups. Scatter on towards the end of cooking and let it rest briefly, don't heat it too long, as the leaf components are delicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our spice blends are deliberately intense – start sparingly and taste at the end. Half to one teaspoon per portion is enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: wok chicken with Chinese Wokspice\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick wok dish that's on the table in ten minutes and shows how much aroma is in the blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g chicken breast, in strips\u003c\/li\u003e\n\u003cli\u003e2 handfuls of mixed vegetables (pepper, broccoli, carrot)\u003c\/li\u003e\n\u003cli\u003e2 tsp Chinese Wokspice\u003c\/li\u003e\n\u003cli\u003e2 tbsp soy sauce or a dash of \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Umami\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp neutral oil, 1 lime\u003c\/li\u003e\n\u003cli\u003eRice or noodles to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the oil strongly in the wok. Sear the chicken in batches and remove. Stir-fry the vegetables for one to two minutes, return the meat to the wok. Reduce the heat, scatter in two teaspoons of Chinese Wokspice, fold in briefly and let it rest for a minute. Season with soy sauce and a dash of lime juice. Serve with rice or noodles.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSixteen ingredients with roasted onions as the base: pepper, garlic, chili, paprika and liquorice for spice and sweetness, plus Szechuan pepper, ginger, star anise, coriander, fennel and cinnamon for the typically Asian depth. Lemongrass, coriander leaves, cardamom and cloves round off the blend, fresh and aromatic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAsian spice blend of 16 ingredients\u003c\/li\u003e\n\u003cli\u003eWith roasted onions, Szechuan pepper and lemongrass\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor meat, tofu and vegetables – dose sparingly\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor even more Asian heat, our \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e, the Japanese seven-spice blend, is ideal. If you prefer a curry note, reach for \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e. As an umami boost, \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Umami\u003c\/strong\u003e\u003c\/a\u003e fits into any wok sauce, and for a fresh pepper finish the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Chinese Wokspice for?\u003c\/strong\u003e\u003cbr\u003e\nFor all wok dishes with meat, tofu, vegetables, noodles and fried rice. Also in Asian pan dishes and noodle soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nHalf a teaspoon to a teaspoon per portion is enough. Always scatter it on at the end of cooking and let it rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should Chinese Wokspice not be heated too strongly?\u003c\/strong\u003e\u003cbr\u003e\nThe blend contains coriander leaves and lemongrass, which lose their aroma at too high a heat. Better to scatter on at the end and let it rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Chinese Wokspice spicy?\u003c\/strong\u003e\u003cbr\u003e\nThanks to chili and Szechuan pepper the blend has a pleasant but moderate heat with the typical tingling Szechuan effect. If you like more fire, combine it with Togarashi.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Chinese Wokspice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For all wok dishes with meat, tofu, vegetables, noodles and fried rice. Also in Asian pan dishes and noodle soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Half a teaspoon to a teaspoon per portion is enough. Always scatter it on at the end of cooking and let it rest briefly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should Chinese Wokspice not be heated too strongly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The blend contains coriander leaves and lemongrass, which lose their aroma at too high a heat. Better to scatter on at the end and let it rest briefly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Chinese Wokspice spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thanks to chili and Szechuan pepper the blend has a pleasant but moderate heat with the typical tingling Szechuan effect. If you like more fire, combine it with Togarashi.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683057275146,"sku":"30972","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683057242378,"sku":"23208","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chinese_wokspice-769156.jpg?v=1736523027","url":"https:\/\/altesgewuerzamt.live\/en\/products\/chinese-wokspice-2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}