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What tastes better made in a wok? Better to ask what doesn't, says Rosa Ross, expert on Asian cuisine and one of the nation's most respected cooking teachers. From steamed and braised dishes to aromatic soups and even desserts, New Wok Cooking demonstrates that this multipurpose pan is ideal for creating easy and healthful meals full of vibrant flavors. Drawing on the tempting tastes of the Chinese, Malaysian, Vietnamese, Japanese, and Thai pantries

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New Wok Cooking : Easy, Healthy, One-Pot Meals

Authors: ROSA ROSS

Date: May 2000

ISBN: 060960418X

Publisher: Clarkson Potter

Hardcover

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Toffee Bananas
Recipe from: New Wok Cooking
by ROSA ROSS
Cookbook Heaven at Recipelink.com

This popular dessert is often made with apples, but I chose bananas here. It is not only delicious but great fun, particularly for young children. The last step is a bit tricky, but it is one that your guests will have to take part in--since they create their own dessert. In order for the toffee on the bananas to harden, the water must stay icy cold, so be sure to have a good supply of ice on hand.

Servings: 6

3 ripe bananas
1/4 cup cornstarch
1/4 cup all-purpose flour
Pinch of salt
2 egg whites
1 cup (packed) dark brown sugar
1/4 cup light corn syrup
1/4 teaspoon fresh lemon juice
1 teaspoon Asian sesame oil
2 cups vegetable oil
A large bowl of ice water with ice cubes floating in it

Peel the bananas and cut into 2-inch segments. In a medium bowl, combine the cornstarch, flour, and salt. Stir in the egg whites and add enough water, about 2 tablespoons, to make a thin batter that will coat the bananas. Add the banana pieces to the batter.
In a small saucepan, combine the brown sugar, corn syrup, and lemon juice. Heat over low heat until the sugar is melted. Continue cooking until the syrup is light brown in color and a little drizzled onto a cold plate hardens. Immediately stand the saucepan in cold water to stop the cooking. Stir in the sesame oil with a wooden spoon. Cover and keep warm.
Heat the vegetable oil in a carbon-steel wok over medium-high heat until just smoking. Add the banana pieces and deep-fry to a golden brown. Remove with a slotted spoon and drain on paper towels. Mound the banana fritters on a warm plate and pour the warm syrup over them. Serve immediately with a bowl of ice-cold water set in the middle of the table. Each diner spears a banana fritter and dunks it in the ice water. The syrup will harden and form a crackling crust which breaks when eaten. The banana fritter should still be warm in the middle.

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