Wok

The wok is generally used for stir frying meats and vegetables, but this concave cooking pot is also perfect for soups. A successful stir-fry starts with preheating a wok before adding anything to it. A wok is ready when the surface literally begins to let off smoke. Allow a small amount of oil to heat, then begin to stir-fry. The rule of thumb is: add cold oil to a hot wok and never cold oil to a cold wok.

Pre-heating the wok before adding oil prevents food from sticking and ensures the oil does not burn. This may also avoid the risk of burning the garlic and onions, which should be added early on to flavor the oil.

Cooking with a wok can be a healthy way to prepare vegetables and meat. To find out more about the history of woks and how to use a wok properly, read the following articles.