| There is no end to the versatility and flavor that | | | | most oriental restaurant kitchens, over an intense |
| can be achieved by cooking in a wok. It's not only | | | | gas burner. An entire stir-fry dish can be cooked |
| used for stir-frying, but for deep frying, steaming, | | | | in 3 minutes! That's how hot the fire is. Most |
| making soup, or for even making popcorn. Less oil | | | | kitchens don't have a heat source like that, but |
| is needed to cook food in a wok when stir-frying, | | | | you can come close if you've got a gas stove. |
| thus helping to reduce fat and calories. Vegetables | | | | Lots of luck for an electric stovetop, or worse |
| cook up beautifully, warmed all the way through | | | | yet an electric wok. You can still cook on them, |
| but still with a fresh 'crunch'. And meat is used | | | | but it's not quite the same. |
| more as a flavoring than a main ingredient. Diced | | | | - NEVER cook with a wok that does not have a |
| into small cubes, four ounces of meat can flavor | | | | lid. A lid is essential for cooking, plus is a safety |
| a wok-full of vegetables, thus reducing meat | | | | feature, as cooking temperatures can get really |
| consumption. And of course you need not add | | | | hot even on a home range, and cooking oils can |
| meat at all if you don't want to. There are a few | | | | on occasion burst into flame. Slapping on the lid |
| basic things about the wok that are different than | | | | takes care of that problem in a hurry, especially if |
| traditional western cooking utensils: | | | | you're using the wok for deep-frying. |
| - Remember this rule of thumb - Hot wok plus | | | | - For wok cooking on a regular stovetop, cook |
| cold oil equals foods don't stick. That means get | | | | the food in stages. Cook the meat first, then |
| your wok really hot BEFORE you put in the oil. Let | | | | remove, let wok heat up again, then put in |
| the oil get hot for a minute or two, THEN put in | | | | vegetables. Cook vegetables for a few minutes, |
| the food. | | | | add meat and put on the lid for the last minute. |
| - Stir-frying in a wok takes less time than in | | | | This will steam the food and help ensure |
| regular pans. That's the whole point. Cook the | | | | doneness. |
| food as fast as possible. This will ensure that | | | | - When the dish is cooked, serve immediately or |
| meat has a crusty exterior but is still moist and | | | | make a sauce by dissolving one tablespoon of |
| tender on the inside and vegetables will be | | | | cornstarch in 1/2-cup water (meat or vegetable |
| warmed all the way through but still have some | | | | broth or stock is even better) and adding to the |
| 'bite'. | | | | food. Let this cook until the sauce is thickened, |
| - Use peanut oil (unless you're allergic to peanuts!) | | | | then serve. |
| The wok can get very hot, even on a home | | | | - You'll spend more time in preparation than actual |
| stovetop. Regular cooking oils have a low smoking | | | | cooking. Cut vegetables into bite-sized pieces at |
| temperature while peanut oil's smoking | | | | an angle to increase the surface area of the |
| temperature is over 500 degrees. | | | | vegetable to the wok. |
| - I've actually used a wok the way it's done in | | | | |