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The Wok is a very versatile kitchen utensil.
Cooking methods suited to the wok are:-
- Stir-frying
- Steaming
- Braising
- Deep-frying
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Stir-frying is a popular technique used in Asian Cooking.
The benefits are:
- It’s a quick method of cooking as foods are cut into small pieces and seared over a high heat.
- It’s healthy as only small amounts of fat are used to sear foods.
- Lean cuts of meat are preferred with little fat eg. Rump steak, chicken breast fillets, pork fillets and lamb backstraps.
- A higher proportion of vegetables to meat are used.
- Vegetables retain their natural flavours, textures and colours with minimal nutrient loss.
The Method
- Sear thinly sliced meats eg. Chicken, beef, lamb, pork or seafood in a small amount of oil, remove from wok.
- Cut vegetables into even sized pieces and stir-fry in a small amount of oil. Suitable vegetables for stir-frying include:
Onions, carrots, capsicum, snow peas, asparagus, broccoli, baby corn, bok choy, choy sum, celery and cabbage.
- Sauces are added to the wok once vegetables are cooked, the meat is returned to the wok, heat and serve.
Purchasing a Wok
The traditional style of wok made of iron or carbon steel are recommended. They are excellent conductors of heat, therefore respond very quickly to temperature changes. They are inexpensive but must be seasoned before use to prevent foods from sticking and to prevent them from rusting.
Stainless Steel woks won’t rust and heat quickly, but won’t respond as well to temperature changes.
Woks with a non-stick coating need to be treated carefully so as not to scratch or damage the surface.
Seasoning a New or Rusty Steel Wok
- Scrub wok with abrasive cream cleanser to remove protective coating or rust.
- Heat over a medium heat then add 2 tablespoons oil. When oil smokes, remove wok from heat and rub well with kitchen paper.
- Repeat this process a few times until paper comes away clean.
- A seasoned wok should never be scrubbed with abrasives or cleaned with detergent. Use hot water, dry well and oil before storing.
The preferred heat source for stir-frying is gas, although electric cooktops are acceptable when a flat based wok is used.
For more information or advice, please contact our cooking consultant.
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