Basic Wok Skills Every Cook Should Have

A wok is one of the most versatile tools you can have when it comes to fast, flavorful food. There are some basic wok skills that you will need though in order to turn a great stir-fried meal. Otherwise, you could end up with a mushy, pale mess that isn’t very appetizing at your table setting. 

If you don’t have the heat high enough, the food won’t cook quickly. The fast cooking allows the vegetables to retain their bright colors and some crunch, while proteins will have that “quick-flashed” taste. However, you don’t just have to watch the heat at the beginning. Before you add a new ingredient, you’ll need to let the wok return to its high temperature.

So, how hot should your wok be before you begin? If the wok is smoking, it’s ready. Stir-frying, when done properly, will probably smoke up your kitchen, but it’s certainly worth it in the end.

There are several different types of woks. Some families use an electric wok and are quite pleased with the results. However, a round bottomed wok works best with a gas stove. Carbon steel woks are a great choice and they are pretty cheap too. In fact, you can find a good wok for under $20.

If you have trouble finding a wok that will stay on the burner on your stove, you may want to purchase a wok support ring. It simply lies around the burner and gives the wok a lot more support to prevent a very dangerous accident.

Before you are ready to get your wok hot, you will want to prepare the ingredients. You can use a variety of vegetables, proteins, sauces, and aromatics. Your veggies can be the highlight of your dish or the proteins can be. It’s all up to you. Peppers, onions, corn, squash, green beans, peas all add a great splash of flavor and color. Chicken, pork, beef, shrimp, crab and other small bits of protein cook quickly and thoroughly, so be careful not to overcook the proteins too much. You will end up with a rubbery texture.

Add a small bit of oil, such as sesame oil and let it get smoking hot. Add in your meats and cook just until almost done. You’ll want to remove the meat, allow the wok to heat up again, and then add the vegetables. Once the vegetables are cooked but still crisp, add in your meat and continue cooking for a couple more minutes. Add in your favorite sauce and give a stir. Viola! Your stir-fry dinner is ready to go!

Most stir-fry is served over rice, so make sure your rice is prepared beforehand. If you will add rice to the wok, it’s best to use day old rice. It won’t turn out so sticky. If you are simply putting your stir-fry over the rice, consider a rice cooker. It’s a lifesaver for those that have problems creating a perfect plate of rice. You’ll soon find that your wok has become one of your favorite tools in the kitchen!

Meals cooked in a wok are generally of Eastern influence so why not add that final touch and create a Korean table setting for that authentic Asian feel.