Expert advice on cooking with a wok

Tag : Steel Wool

For those who prefer a lighter wok, I would highly recommend onemade from carbon steel (especially for ladies) and you would seasonit in the same way as a traditional cast iron wok. If you are shortof time, like me, buy a non-stick wok made from carbon steel, whichis just as good.
I prefer a one-handled wok with a medium handle that is not toothick to hold. When choosing your wok, make sure it feelscomfortable and right for you. In terms of size, go for a mediumone between 30.5cm/12 inches and 40.5cm/16 inches in diameter thatwill hold a medium-sized bamboo steamer quite comfortably and allowyou to cook up a decent portion to serve at least four.
For those who don’t have a gas stove, I would say invest in anew cooker! I find that electric stoves are just not right for wokcooking – sure, you can buy the flat-bottomed wok, but younever really get enough heat to cook the food.You could invest in agood electric wok, which I have used before and found not too bad;these are also good for making hotpots – Chinese-stylefondue.
ONE WOK – SEVERAL TECHNIQUES
STIR-FRYING
This is the ultimate classic experience with using a wok. Theamazing thing is that a touch of oil and lots of stirring ensurethat the ingredients keep their crunch and take on a smoky flavour.Delish.There are some things to observe, though, to help you cookyour dish to perfection.
1. Preparation
Make sure that all the ingredients are prepared in advance, becauseonce you start cooking, you won’t have time to stop,otherwise you will burn the food!