Give the sauce a stir and add it to the wok, continuing to stir and toss.
Season the wok, then add 2 tablespoons of oil and heat over a high flame.
Too many ingredients in a wok lowers the wok's temperature, causing ingredients to steam rather than stir-fry.
Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).
These encounters have added new staples, such as asparagus and broccoli, to the Cantonese larder, and have also led to some inspired moments at the wok.
"If the wok stays hot and the food is fresh there's very little chance of bacteria, " my friend Joann Khaw, a local walking tour guide, told me.
Cover with the bamboo lid, set the steamer inside the wok over the simmering stock, and steam for 15 to 20 minutes, until the fish is cooked.
Then stir-fry the meat with a spatula 10 to 15 seconds, spread the meat again in the wok and let it sear for 30 seconds more, and then continue stir-frying.
But McGrath is optimistic, demonstrating to CNN how a wok can be used to stir-fry on the rangemaster's hot plate.
Cheng admires a carbonized-steel wok with a weighty magnolia wood handle and explains the difference between Shanghainese and Cantonese woks (the Shanghainese are deeper and rounder).
FORBES: Restaurant Mogul Tony Cheng's Hong Kong: Table By Table
If using a wok with metal handles, be sure to use pot holders when touching the handles.
It features a giant wok over a cooking stove that sends its smoke under a bench that heats the next-door living room.
Let off steam: Ms. Potiwat transfers the egg mixture to her serving bowl and steams it for 10 to 15 minutes in a covered wok.
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