Wok Cooking 101

There is no end to the variety and taste, mix-A can be obtained by boiling. It is not just for stir-fry is used, but deep-frying, steaming, soup, or for the production of popcorn. Less oil is needed to prepare dinner when a wok, fry in order so that the fat and calories. Vegetables cook beautifully, heated to the end, but always with a fresh crunch. And the meat is no longer used as a flavoring ingredient. Diced, fourOunces of meat can taste a wok full of vegetables, so the meat. And of course you do not need to add on any meat, if desired. There are a few basic things to the wok, the tools are different from traditional western cuisine:

Keep in mind this rule of thumb - Hot Wok more oil equivalent cold foods can not be held responsible. This means that you get your wok really hot before putting in oil. Let the oil get hot food for a minute or two, then put on.
Fry in a wok requires less time than normal pots. This is the point. Cook the food as quickly as possible. This ensures that the meat in a crispy exterior, but inside is still moist and tender and vegetables are heated all the way to be, but still some "bite".
Use peanut oil (unless you are allergic to peanuts!) The wok can be quite hot, even on a stove at home. Regular cooking oils have a low temperature during the peanut oil smoke is the smokeTemperature over 500 degrees.
Are actually a wok, as happens in restaurant kitchens easternmost used for intensive gas burner. Quite a stir fry dish can be cooked in 3 minutes! Thus the fire is hot. Most kitchens do not have a heat source such as, but may close if you have a gas stove. Good luck with an electric heater, or worse, an electric wok. You can still cook on them, but not the same.
Never cook with a wok, nothave a lid. A cover is needed for cooking, plus a security element, such as cooking temperatures can be very hot even on a field house, and edible oils are sometimes in flames. Slap on the lid makes the problem quickly, especially if you're using the wok for frying.
For cooking wok on a regular oven, food cooked in stages. Cook the meat, then remove, heat the wok again leave the set, then the vegetables. CookVegetables for a few minutes, add the meat and put on the lid for the last minute. This steam food, and ensure the cooking.
If the dish is cooked, serve immediately or sauce by dissolving one tablespoon of cornstarch in 1/2-cup water (meat or vegetable stock or broth is even better) and the expansion of the food. Let this cook until the sauce is thickened, then serve.
Pass the cooking time to prepare than the real one. Cut the vegetables ina bite size at an angle to the surface facilities to increase the wok.