Wok This Way
Cooking in a wok originated in China over 2,000 year ago during the time of the Han Dynasty.
The wok came about because of a shortage of cooking oil. The wok cooked the food fast and it was an energy saver. However there are a few things a person should be aware of when they are using a wok.
You should know that before cooking beef, pork, or chicken, partially freeze the meat about one hour so that you can easily slice the meat into thin even size pieces.
Place your meat into a marinade for great flavor for at least 2 hours before you cook it in the wok. If you will add a small amount of cornstarch to the marinade it will protect the meat from the high heat and it will make your meat more tender and juicy.
You should use oil very sparingly. About one tablespoon of oil will cook the meat and vegetables for four people. All you need is a thin coating on the bottom of your wok.
Your meat and vegetables should be cut into uniform bite size pieces to make sure they will cook even.
Always wipe your wok clan and then oil it up again for cooking next time. Never put your wok into soapy water or you will cause it to stick.
There are a lot of delicious recipes you can make with your wok.