wok cooking
Asian pan technique
Wok cooking is a high-heat technique using a wok—a round-bottomed pan traditional to Chinese cuisine.
The shape concentrates heat at the center while cooler sides allow ingredients to be pushed aside as others cook.
Stir-frying is the signature method, but woks also steam, braise, and deep-fry.
I've been getting into wok cooking lately.
- soy sauceFermented bean condiment
- rice wineFermented grain alcohol
- tossingLight underhand throw
- flash fryCook briefly at high temperature
- sesame oilPressed seed extract for cooking
chili oil · garlic · ginger · stir-frying · velveting · thermal efficiency · Malaysian cuisine · carbon steel · flat bottom · heat conductivity · Cantonese cuisine · searing · tofu · bok choy · scallions · deep-frying · hot oil · noodles
- ChinaBeijing, Shanghai, Great Wall, Yellow River, Chinese calligraphy
- cooking techniquessear, simmering, boiling, frying, saute
- East AsiaChina, Japan, South Korea, North Korea, Korea
- East Asian Culturechopsticks, yin and yang, tea ceremony, origami, qi
- cooking methodsfrying, boiling, baking, grilling, roasting
- high-heat cookingsearing, stir fry, stir-fry, blackening, charring
wok cookingoven roasting
Cooking by surrounding heat
baking · slow cooker · pressure cooking · deep frying · boiling
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