Monday, August 16, 2010

Chinese Cooking Basics: The Wok

The wok is the one most important kitchen equipment when it comes to Chinese cooking. It is used for stir frying, steaming, braising, you name it. They key to making most Chinese dishes in a wok is high heat. There's a term we use in Chinese called "鍋氣" - it literally translates into "wok air," and roughly translates to the fragrant aroma or flavor made from cooking in a wok. You can taste it when something has been cooked correctly in a hot wok.

To achieve
"鍋氣," start with a hot wok then add oil. If that is done correctly, whatever you are cooking will not stick to the wok and will be flavorful.

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