Cooking in a wok is all about heat, movement, and control. Here are the most important things to know:
⸻
🔥 1. Use High Heat • A wok is designed for very high heat — that’s what gives you that smoky “wok hei” (the breath of the wok) flavor. • Home stoves are weaker than restaurant burners, so: • Preheat your wok until it’s just starting to smoke before adding oil. • Cook in small batches so you don’t lose heat.
⸻
🥢 2. Use the Right Oil • Choose oils with high smoke points: → Peanut, sunflower, vegetable, or rapeseed oil. • Avoid olive oil — it burns too easily at high temps.
⸻
🍗 3. Prep Everything First (Mise en Place) • Wok cooking is fast — there’s no time to chop once you start. • Have all your ingredients cut, measured, and ready: protein, veg, sauce, aromatics (garlic, ginger, spring onion).
⸻
🔪 4. Cut Ingredients Evenly • Slice thinly and evenly so they cook quickly and consistently. • Cut against the grain for tender meat. • Try to keep everything bite-sized for quick stir-frying.
⸻
🥬 5. Cook in the Right Order 1. Heat wok → add oil → add aromatics (garlic, ginger, chilli). 2. Add protein (chicken, beef, prawns) → sear and remove. 3. Stir-fry vegetables. 4. Add cooked protein back in. 5. Add sauce last → toss quickly to coat.
⸻
🧂 6. Don’t Overcrowd • Too much food cools the wok → you end up steaming instead of frying. • If needed, cook in two batches to keep that sizzle.
⸻
🍜 7. Toss, Don’t Stir • Keep ingredients moving constantly — toss, flip, or push up the wok’s sides. • This prevents burning and cooks evenly.
⸻
🧽 8. Keep Your Wok Seasoned • A carbon steel wok should be seasoned to stay non-stick. • After each use: • Rinse with hot water (no soap), • Dry it fully, • Wipe with a thin layer of oil.
⸻
💨 9. Know When It’s Hot Enough • Test with a drop of water: it should evaporate instantly and “dance” on the surface. • That’s when it’s ready for oil.
⸻
🍳 10. Versatility
You can do much more than stir-fry: • Steam • Deep fry • Boil noodles • Make soups • Smoke meats • Popcorn or even roast peanuts
Mrchang
Cooking in a wok is all about heat, movement, and control. Here are the most important things to know:
⸻
🔥 1. Use High Heat
• A wok is designed for very high heat — that’s what gives you that smoky “wok hei” (the breath of the wok) flavor.
• Home stoves are weaker than restaurant burners, so:
• Preheat your wok until it’s just starting to smoke before adding oil.
• Cook in small batches so you don’t lose heat.
⸻
🥢 2. Use the Right Oil
• Choose oils with high smoke points:
→ Peanut, sunflower, vegetable, or rapeseed oil.
• Avoid olive oil — it burns too easily at high temps.
⸻
🍗 3. Prep Everything First (Mise en Place)
• Wok cooking is fast — there’s no time to chop once you start.
• Have all your ingredients cut, measured, and ready:
protein, veg, sauce, aromatics (garlic, ginger, spring onion).
⸻
🔪 4. Cut Ingredients Evenly
• Slice thinly and evenly so they cook quickly and consistently.
• Cut against the grain for tender meat.
• Try to keep everything bite-sized for quick stir-frying.
⸻
🥬 5. Cook in the Right Order
1. Heat wok → add oil → add aromatics (garlic, ginger, chilli).
2. Add protein (chicken, beef, prawns) → sear and remove.
3. Stir-fry vegetables.
4. Add cooked protein back in.
5. Add sauce last → toss quickly to coat.
⸻
🧂 6. Don’t Overcrowd
• Too much food cools the wok → you end up steaming instead of frying.
• If needed, cook in two batches to keep that sizzle.
⸻
🍜 7. Toss, Don’t Stir
• Keep ingredients moving constantly — toss, flip, or push up the wok’s sides.
• This prevents burning and cooks evenly.
⸻
🧽 8. Keep Your Wok Seasoned
• A carbon steel wok should be seasoned to stay non-stick.
• After each use:
• Rinse with hot water (no soap),
• Dry it fully,
• Wipe with a thin layer of oil.
⸻
💨 9. Know When It’s Hot Enough
• Test with a drop of water: it should evaporate instantly and “dance” on the surface.
• That’s when it’s ready for oil.
⸻
🍳 10. Versatility
You can do much more than stir-fry:
• Steam
• Deep fry
• Boil noodles
• Make soups
• Smoke meats
• Popcorn or even roast peanuts
2 weeks ago | [YT] | 4