Here's a tip on using a wok, let's take you the home cook into consideration, you will do well with at least a 10-12 inch flat bottom wok, if you have a carbon steel, or cast iron one, it may form rust, the trick is to store it oiled. If you have a nonstick wok, those are alright.
Now Asian cooking isn't the only kind of cooking that utilizes a wok, it's common to see Italian, Mexican, or American chefs woking it. But the way to use a wok is to use the right amount of fats to stir fry, I like to use vegetable oil because it sizzles the proteins well enough.
What ever you are cooking, you want that oil to be hot hot, and your cooking items to be sliced thin for quick cooking, you see the art of stir frying is all about getting your meal out quickly. So slice your veggies thin, slice your meats thin and across the grain, make sure your sauces are at room temperature so you don't cool the wok when the sauces hits the bottom, a common mistake novice make is tossing in cold items that reduces that heat of the oil.
You want the meats to sit and brown before you start tossing it or stirring it around, add in the veggies, and let it cook together with the meats, then add in the sauce. Don't over cook the veggies, crisp nearly cook ones offers more nutrients.
Happy Woking :)
Now Asian cooking isn't the only kind of cooking that utilizes a wok, it's common to see Italian, Mexican, or American chefs woking it. But the way to use a wok is to use the right amount of fats to stir fry, I like to use vegetable oil because it sizzles the proteins well enough.
What ever you are cooking, you want that oil to be hot hot, and your cooking items to be sliced thin for quick cooking, you see the art of stir frying is all about getting your meal out quickly. So slice your veggies thin, slice your meats thin and across the grain, make sure your sauces are at room temperature so you don't cool the wok when the sauces hits the bottom, a common mistake novice make is tossing in cold items that reduces that heat of the oil.
You want the meats to sit and brown before you start tossing it or stirring it around, add in the veggies, and let it cook together with the meats, then add in the sauce. Don't over cook the veggies, crisp nearly cook ones offers more nutrients.
Happy Woking :)
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