Cooking methods suited to the wok are:-
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 - steak, chicken breast, pork fillets etc.
- A higher proportion of vegetables to meat are used.
- Vegetables retain their natural flavors, textures and colors with minimal nutrient loss.
- 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, bell peppers, 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.
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.