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A Beginner's Guide to Using A Wok

WOK THIS WAY a Beginner's Guide to Using a Wok WATCH WHERE YOU WOK WOK BASICS Picking Out a Wok 14 inches Size: 14 inches • Gives plenty of room for ingredients Shape: Flat-bottomed • Maximizes the surface area that touches the burner Material: Carbon Steel • Conducts heat efficiently • Has a natural, nonstick surface once seasoned How to Break It In STEP 1 STEP 2 STEP 3 Scrub the wok with steel wool, hot water, and soap; dry. Preheat the wok over high heat. Add 3 Tbsp. vegetable oil, 1/2 cup sliced fresh ginger, and 1 bunch scallions, cut into 2-inch pieces. STEP 4 STEP 5 STEP 6 Stir-fry over medium heat, pressing ingredients over the entire surface for 15 minutes. Rinse with Dry with a terry cloth towel. hot water and a soft sponge. Tips & Tricks Use peanut or canola oil Can take the heat without burning Dry vegetables, shrimp, and scallops well before incorporating Cut ingredients into uniform pieces for even cooking When wok sizzles, it's hot enough to begin stir-frying Blanch hard veggies before stir-frying Use a wide-metal pancake turner to toss Such as carrots, broccoli, and potatoes Slice meat and poultry thinly across the grain for tenderness Wash wok with hot water and a soft sponge WOK'IN ON SUNSHINE WOK RECIPES CHICKEN AND TOFU STIR FRY INGREDIENTS MARINADE TAMARI 2 Tbsp. rice wine, sake, or dry sherry 2 Tbsp. tamari 2 Tbsp water 1/2 tsp. sesame oil SEROUT CORNSTARCH 1 Tbsp. cornstarch 1 1/2 cups chicken thigh meat, cut into bite-size pieces 1/2 lb. sprouted firm tofu STIR FRY 1 cup celery 2/3 cup unsalted cashews 2 cups spinach leaves 1 Tbsp. garlic, minced TAMARI RICE WINE 1 cup chicken or vegetable broth 3 Tbsp. tamari 2 Tbsp. rice wine, sake, or dry sherry CORNSTARCH HONEY. 2 tsp. black vinegar or malt vinegar 1 Tbsp. honey 2 tsp. cornstarch 2 Tbsp. canola oil DIRECTIONS STEP 1 STEP 2 STEP 3 Combine marinade adding the cornstarch last, Whisk until there are no lumps. Add chicken and tofu. Gently mix until coated. Marinate 20 to 60 minutes. Combine sauce in a measuring cup and whisk in cornstarch. STEP 4 STEP 5 Drain chicken and tofu; do not rinse. Heat wok over high heat with oil. STEP 6 STEP 7 STEP 8 Add drained chicken and tofu; caramelize. Add celery and cashews. Let cashews brown; add garlic. Once garlic is fragrant, add spinach and sauce. STEP 9 STEP 10 Let sauce come to a boil and wilt the spinach. Serve over rice. CARIBBEAN Jerk Stir Fry INGREDIENTS 1/4 cup 1 Tbsp. vegetable oil sweet onions, sliced 1/2 cup plum sauce 3/4 Ib. 1 green bell 1 Tbsp. skinless, boneless chicken breast, cut into strips soy pepper, cubed sauce 2 1/2 tsp. Caribbean jerk seasoning 1/4 cup roasted 1 red bell pepper, cubed peanuts, chopped DIRECTIONS STEP 1 STEP 2 STEP 3 STEP 4 Heat oil in wok over medium-high heat. Add bell pepper and onion; cook until slightly tender. Remove pepper and onion and set aside. Add chicken and jerk seasoning: cook until no longer pink. SSSSSS. STEP 5 STEP 6 STEP 7 Add plum sauce, bell peppers, and onions. Cook until ingredients are heated. Sprinkle with soy sauce and chopped peanuts. CHILI GARLIC BEEF STIR FRY WITH COCONUT JASMINE RICE INGREDIENTS STIR FRY 1 1/2 Ibs. beef, thinly sliced 1 tsp. salt 1 tsp. 1/4 cup olive oil pepper 1 chipotle 3 Tbsp. brown sugar 2 tsp. adobo sauce, from the can of 4 garlic cloves, pepper in adobo sauce, diced minced chipotles in adobo 2 Tbsp coconut oil 1 green bell pepper, chopped 1 sweet onion, sliced 1 red bell pepper, chopped JASMINE RICE 11/2 cups jasmine rice 1/4 tsp. salt 1 1/2 cup light canned cocONUT 1 1/2 Tbsp. coconut oil coconut milk 2 Tbsp. unsweetened 1/2 cup coconut coconut, finely water shredded DIRECTIONS STIR FRY STEP 1 STEP 2 STEP 3 STEP 4 Season beef with salt and Whisk together oil, sugar, chipotle pepper, adobo sauce, and garlic cloves. Add beef to a plastic bag and pour the marinade over top. Refrigerate for 2 hours. Heat wok over high heat. pepper. STEP 5 STEP 6 STEP 7 Add coconut oil. Once oil is melted, add beef in 2-3 batches to avoid crowding. Sear each side for 1-2 minutes. STEP 8 STEP 9 STEP 10 STEP 11 Remove and set aside. Reduce heat to medium-high and add in peppers and onions Stir until well ccoated, for 2-3 minutes. Cover and let Reduce heat to low, add beef back to the wok; toss. sit over warm heat for 5-10 minutes. JASMINE RICE cocOun STEP 1 STEP 2 STEP 3 Add rice, coconut milk, coconut water, and salt to pan. Stir and bring to a boil. Reduce heat to low; cover for 30 minutes, until liquid is absorbed. Heat saucepan over medium-high heat. STEP 4 STEP 5 Fluff with a fork; stir in coconut oil. Stir in the shredded coconut, serve. BEEF NOODLE STIR FRY INGREDIENTS SAUCE 1/3 cup reduced sodium soy sauce 3 Tbsp. oyster 1 Tbsp. brown sugar, packed 1 Tbsp. ginger, grated sauce 2 garlic cloves, pressed 1/4 tsp. ground black pepper 1 tsp. sesame 1/4 tsp. crushed red pepper flakes oil STIR FRY 8 oz. cremini mushrooms, sliced 14 ounces refrigerated udon noodles 6 oz. broccoli 1 Tbsp. olive oil florets 8 oz. beef top sirloin filet, 2 carrots, thinly sliced diced across the grain DIRECTIONS STEP 1 STEP 2 STEP 3 STEP 4 Whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake, and ground black pepper; set aside. Cook udon noodles according to package instructions; drain. Add beef and cook, until browned, 3-4 minutes; set aside. Heat olive oil in wok over medium-high heat. STEP 5 STEP 6 STEP 7 Blanch the carrots and broccoli. Stir in mushrooms, broccoli, and carrots. Cook until tender, Stir in udon noodles, beef, and soy sauce until combined, 2-3 minutes. Serve. 3-4 minutes. SWEET & SOUR VEGETARIAN STIR FRY INGREDIENTS SAUCE 1 small 1 Tbsp. light brown 2 tsp. garlic clove, minced soy sauce sugar 2 tsp. apple 1 tsp. 3 Tbsp. water corn- cider starch vinegar 2 Tbsp. pineapple juice 2 tsp. ketchup 1 tsp. ground fresh ginger STIR FRY 8 oz. tofu 1/2 red bell 2 Tbsp. pepper, thinly sliced fettuccine, rinsed well olive oil 1/2 jalapeño pepper, seeded and thỉnly sliced 6 button mushrooms, thinly sliced 1/4 cup pineapple, chopped Black 2 green onions, 1 carrot, thinly sliced diagonally sesame seeds, for garnish cut into 2-inch pieces DIRECTIONS SAUCE STIR FRY STEP 1 STEP 2 Heat oil over medium-high heat in wok. Add mushrooms, carrot, red pepper, and jalapeño. Cook 3 to 4 minutes until tender-crisp. STEP 1 Whisk together all ingredients until smooth, set aside. STEP 3 STEP 4 Add onions, fettuccine, pineapple, and sweet & sour sauce. Bring to boil, then reduce heat to medium. Cook 2 minutes or until sauce thickens and noodles are warmed through. Garnish with sesame seeds. SPICY KALE AND COCONUT STIR FRY INGREDIENTS 1/2 bunch green onions, thinly sliced (about 3/4 cup) 2 Tbsp. 2 eggs, 2 cloves garlic, pressed or minced coconut oil beaten with a dash of salt 2 cups brown rice, cooked 2 tsp. reduced-sodium 3/4 cup unsweetened coconut flakes and chilled tamari or soy sauce 1/4 tsp. fine grain sea salt Fresh cilantro, for garnish 2 tsp. chili garlic 1 lime, sauce or sriracha halved 1 medium bunch kale, ribs removed and leaves finely shredded Optional: 1 cup vegetables, thinly sliced [like bell pepper, carrot, or Brussels sprouts) DIRECTIONS STEP 1 STEP 2 STEP 3 Heat wok over medium-high Add 1 Tbsp. of oil to wok and combine garlic, onions, and optional additional vegetables. Cook for 30 seconds or until the vegetables are tender. Add kale and 1/4 tsp. salt. Cook until the kale is wilted and heat. Add 1 tsp. oil and pour in eggs; cook until eggs are scrambled Transfer to empty bowl. tender. Transfer contents to your bowl of eggs STEP 4 STEP 5 STEP 6 Add remaining 2 tsp. oil to wok. Add rice and cook, Pour in coconut flakes and cook, until flakes are lightly golden. until rice is hot, 3 minutes. STEP 7 STEP 8 STEP 9 Add 2 tsp. Transfer contents to Pour contents of the bowl back into the pan. serving plates and squeeze the juice of 1/2 a lime over the dish. tamari and hot sauce. Stir to combine. Garnish with torn cilantro leaves and lime wedges. Woks offer a fun and authentic way to stir fry a meal. Wok over to your local cookware store and buy one today. • • • • • In Partnership with: Brought to you by P PartSelect GHERGICH&Co.

A Beginner's Guide to Using A Wok

shared by Ghergich on Mar 14
A wok is one of the most popular cooking utensils in China and they are quickly gaining popularity around the world. Use this guide for tips and tricks to using a wok, as well as recipes that are guar...


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