4 Ways to Wok

July 27, 2015 – A longstanding staple of stir-fry cooking, the wok has more than a few tricks up its sleeve. Our Electric Wok, on Special Buy* this week for $24.99,  is the perfect place to start for a wide variety of recipe styles. Take this versatile cookware for a “wok” around the kitchen in more ways than one:

Stir-Fry: Before adding oil, vegetables or meat to your wok, heat the pan until it’s so hot that a drop of water evaporates on contact. The most important aspect of stir-frying is heat, so you’ll want to make sure you don’t add too many ingredients all at once, reducing the temperate of the wok. Instead, take your time with your stir-fry—a little extra time spent will make all the difference in flavor!

Deep Fry: If using your wok to deep fry, never fill more than halfway with oil. The sides of the pan are long but angled, so you’ll want to be careful oil doesn’t spill over. Before adding to oil, make sure all ingredients are dry — any leftover moisture on the food will cause oil to splatter! Once your oil is hot and ingredients are properly prepped, lower each ingredient into the oil separately to avoid them sticking together. This will also ensure your food gets evenly crisp on all sides.

Steaming: Using your wok for steaming is a tasty option for prepping produce like broccoli or Brussels sprouts. Before adding veggies, cover your water-filled wok and bring to a boil. Take caution when adding or removing food because the steam escaping from underneath the lid will be hot, hot, hot!

Smoking: The shape and depth of a wok makes smoking meats indoors not only possible, but easy. Line the bottom of the pan with foil and sprinkle herbs or seasoning of your choice onto the foil, brightening the flavor of your dish. Other ingredients to consider adding include rice, various sugars or even wood chips for an extra-smoky kick. Heat the mixture until it begins to smoke, lay a grate on top and add your meat. Cover and allow smoke to enhance the flavor of your food. Keep in mind that most foods smoked in a wok will require some additional cooking afterwards. ​

What’s your go-to way to wok? Tell us in the comments!

*Available while quantities last. All products may not be available in all stores. Prices subject to change.

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2 thoughts on “4 Ways to Wok

  1. Michael Runkle

    Love your stores~ many of them serve (appropriately) certain demographics (in terms of regional cuisines.) I know and love my local one for what I know they will have, but sometimes have to go to neighboring grocers.

    I often ask for specific (yet not exotic) and it’s not carried.

    This is not a complaint – just an observation.

  2. Smith

    I am a professional chef. But I don’t know about wok and how to cook or how to use a wok. But to read your article I get enough knowledge on wok. Really wok is a special cooking pan.

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