Using a Wok is a great way to cook a delicious meal. With the Cal Flame Side Burner and Power Burner, you are able to use a wok with your outdoor Luxury BBQ Kitchen with convenience and ease. With a high BTU Output and Removable Stainless Steel Grill Cover, we have set you up to cook a marvelous meal the right way.
What is a Wok?
A wok is a round-bottomed cooking vessel that originated in China. Woks are used for stir-fry, steaming, pan frying, poaching, boiling, braising, searing, stewing, making soup, and smoking and roasting nuts.
Why do people cook with a Wok?
A Wok is used to cook with extremely high heat. It is not the safest way to cook because it’s hot, fast, and steamy and the end result is completely worth it! The high heat is what makes Chinese stir fry so delicious!
How to use a Wok?
- Preheat the wok before adding oil: It will be hot enough when a bead of water evaporates within seconds of contact. Drizzle the oil down the side of the hot wok, swirling to coat the entire surface.
- Stir in garlic, onions, chiles and other aromatics: They’re pungent and will permeate the oil, spreading flavor throughout the other ingredients.
- Push the aromatics aside and add protein: such as meat, poultry, and seafood — in a single layer, then don’t touch for a minute while it sears. Stir-fry until about three-quarters cooked, and then transfer to a plate, along with the aromatics.
- Group and add vegetables in categories, from longest to shortest cook time, as follows: Hard veggies such as broccoli, carrots and potatoes; medium-hard such as zucchini, mushrooms, and bell peppers; and soft/leafy such as leafy greens and tomatoes.
- Use the stir-fry action: Quickly and constantly slide a spatula between the food and the wok, tumbling the food over on itself.
- Return the protein and aromatics to the wok and swirl liquid ingredients. Broth, wine, soy sauce or coconut milk, to name a few) down the side of the wok to deglaze the pan and intensify the flavor.
This information is credited to Rachael Ray. You can see more on her website here