Where did the Wok come from. And what can you tell me about the Wok?
Can you give me some simple ideals for the Wok?
The Wok is a cooking vessel that originates from China and is widely used in South East Asian cooking. It offers versatile options due to its size, width and depth as well as the material it is made from ( usually cast iron). The iron retains heats and distributes it out well helping the cooking processes such as stir-fry, stewing, roasting , boiling and many more. It goes hand in hand with a long handled spatula or a ladle that allows a safe distance from the intense heat while cooking, often over a large flame.This helps retain 'wok-Hei' or 'Wok-air' an essential part of imparting that unique stir fried flavour
Simple stir-fries are great tasting, easy and quick to make and are healthy: few pieces of chicken/beef/pork with some cooking oil till lightly browned, ass fresh vegetables of choice and some dry spices or sweet and sour, black bean sauces tossed together for 5-8 minutes offer a delicious quick meal served with steamed rice. Frequent tossing helps to cook the dish evenly so it requires attention. There are literally thousands of recipes you could cook using the Wok. Enjoy!
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.
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