Asia Dragon Lifestyle

Asia Dragon Lifestyle - Oriental Recipes

Woks & stir frying

Woks are an essential cooking utensil, they come in a variety of shapes, sizes and finishes, from traditional steel, cast iron, non-stick and stainless steel. The traditional round based woks are best for gas burners, whilst the flat based woks are best for electric rings. Woks are widely available form many stores and supermarkets.

Seasoning a wok - Stainless steel and non-stick woks do not need seasoning. Steel and cast iron woks must be seasoned before they are used. First wash the wok thoroughly and dry. Place the wok on a high heat and add a smaaal amount of cooking oil, rub the oil on the entire inside surface with some absorbant towel. Continue to heat the wok for about 10 minutes whilst wiping more oil onto the inner surface. Allow to cool and then repeat this process twice more. The wok is now ready for use.

Cleaning a wok - Wash the wok in warm soapy water, but do not scrub with steel wool or other harsh abrasives. Dry thw wok thoroughly by placing it on a low heat.Then apply a thin film of oil on the entire inside surface to avoid rust. In time the wok will become well seasoned and darker in colour. The older and more seasoned woks cook better.

Stir-frying tips
- Prepare all ingredients before cooking
- Cut meat across grain as thinly as possible
- Heat the wok before adding any oil
- Heat the oil before adding food
- Keep moving, stirring and lifting food whilst it is cooking
- Use a wok chan or wooden spatula
- You should also shake the wok whilst stir-frying
- Once cooked, serve immediatly

Marinades - When marinating un-cooked meat, poultry or seafood, always be sure that any reserved marinade for use as a suace or dressing is thoroughly heated and boiled before serving and always cover and refrigerate marinades.

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