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Message
Just bought a wok. Any tips / recommendations?
Posted on 11/30/22 at 11:53 am
Posted on 11/30/22 at 11:53 am
I got this 13.5" Yosukata carbon steel wok.
I see a lot of videos of people cooking with woks over a very specific type of burner that's designed to allow the wok easily slide back and forth. Is this necessary, or am I good just cooking over my gas range (17,000 BTUs)?
Are there any recommended tools / spatulas to use with a wok?
Besides fried rice, what are your favorite things / recipes to cook in your wok?
I see a lot of videos of people cooking with woks over a very specific type of burner that's designed to allow the wok easily slide back and forth. Is this necessary, or am I good just cooking over my gas range (17,000 BTUs)?
Are there any recommended tools / spatulas to use with a wok?
Besides fried rice, what are your favorite things / recipes to cook in your wok?
17
Posted on 11/30/22 at 12:13 pm to SUB
just need a burner that can get heat to it very quick, otherwise what's the point. Don't know if a typical range can do that.
Posted on 11/30/22 at 12:14 pm to SUB
quote:
Besides fried rice, what are your favorite things / recipes to cook in your wok?
Thai Basil Pork
The recipe calls for holy basil, but you can use any basil. Use mint in place of basil for a Rama (RIP) Mint Pork copy. Milder peppers can be used to to reduce heat. Also, add the herbs (basil or mint) after removing from heat. I find the herbs to be much more fragrant being wilted rather than cooked at heat.
As an addition, I like to serve with a squeeze of lime and some chili garlic crunch.
eta: This recipe is also great with ground turkey.
This post was edited on 11/30/22 at 10:04 pm
Posted on 11/30/22 at 12:49 pm to SUB
Well on your way to wok hay.
Remember, season to the right amount, not the white amount.
Remember, season to the right amount, not the white amount.
Posted on 11/30/22 at 1:14 pm to SUB
If you got a flat bottom the stand thing you are talking about is not really useful. Those are to cradle a round bottom Wok.
Get a good wok spatula and ladle.
Get a good wok spatula and ladle.
Posted on 11/30/22 at 1:47 pm to SUB
That's the same wok I have. Those cooking burners are curved allowing for easy pan flipping. Home cooktops are flat. So if you want to flip you have to lift the wok. It's kind of challenging since the wok can be heavy. If you have a wok spatula, you can move the food around.
If you're doing fried rice, I would suggest using lard. It gives a deeper flavor. You can do a lot of things with it, noodles, veggies, pad Thai, fried noodles.
Get the liquid seasonings(fish sauce, soy sauce, oyster sauce) that is the foundation for most wok cooking.
If you're doing fried rice, I would suggest using lard. It gives a deeper flavor. You can do a lot of things with it, noodles, veggies, pad Thai, fried noodles.
Get the liquid seasonings(fish sauce, soy sauce, oyster sauce) that is the foundation for most wok cooking.
Posted on 11/30/22 at 3:23 pm to SUB
The best (and correct) wok cooking I have been able to do is on an outdoor propane burner. I picked the idea up from Alton Brown years ago and now see a lot of YT videos doing it. The massive amount of BTUs lets you use a wok as intended. I have an 18.5k BTU burner on my range and it is not nearly enough to use a wok the way they are traditionally used.
Posted on 11/30/22 at 4:25 pm to SUB
Check out the Woks of Life blog site. I find their recipes and write ups helpful.
Twice cooked pork belly is my favorite dish to make. YouTube videos have been helpful as well. My only frustration is checking multiple recipes or videos for the same dish and having different ingredients, quantities, etc. I realize you could say the same about many Cajun dishes but I obviously don’t have the same understanding of Asian flavor profiles like I do with Cajun cuisine.
Twice cooked pork belly is my favorite dish to make. YouTube videos have been helpful as well. My only frustration is checking multiple recipes or videos for the same dish and having different ingredients, quantities, etc. I realize you could say the same about many Cajun dishes but I obviously don’t have the same understanding of Asian flavor profiles like I do with Cajun cuisine.
Posted on 11/30/22 at 4:45 pm to armytiger96
Made chicken fried rice and vegetables in my wok last night on the range. Not restaurant quality but no complaints and it was all eaten.
Posted on 11/30/22 at 6:11 pm to SUB
Best advice I have is to cook in small batches and then add everything back to mix for final dish. Doesn't take a lot of oil.
I've never had the equipment to produce the "wok hei" affect but everything I've ever made at home was better than if I had just just used a sauté pan.
Plus it's just fun.
Maybe one day I'll step up my equipment to get more BTUs going.
And woks are underrated deep fryers. Takes less oil but capacity is limited.
I've never had the equipment to produce the "wok hei" affect but everything I've ever made at home was better than if I had just just used a sauté pan.
Plus it's just fun.
Maybe one day I'll step up my equipment to get more BTUs going.
And woks are underrated deep fryers. Takes less oil but capacity is limited.
This post was edited on 11/30/22 at 6:13 pm
Posted on 11/30/22 at 6:59 pm to SUB
quote:
I got this 13.5" Yosukata carbon steel wok.
Posted on 11/30/22 at 8:01 pm to SUB
Get Kenji Lopez-Alt’s wok cookbook.
Great soup to nuts exploration of woks, how to care for them, how to cook with them, recipes, etc.
Great soup to nuts exploration of woks, how to care for them, how to cook with them, recipes, etc.
Posted on 11/30/22 at 10:23 pm to SUB
Hundreds of stir fry recipes. Get green bell peppers, onion, ginger (not much), chicken, and make a sauce with whatever you like (Ketchup soy sauce, pineapple juice, chinese mustard, brown sugar, white sugar or honey, chinese wine vinegar.
Just go to google and search for chinese recipes, then go for it.
Just go to google and search for chinese recipes, then go for it.
Posted on 12/1/22 at 12:52 am to SUB
My wok sits unused since I bought a Blackstone.
Posted on 12/1/22 at 4:15 am to SUB
I use my wok for spicy pepper pork. I get the wok super hot and toss in the pre marinated pork bites. 2-3 minutes and I got happy kids!
Posted on 12/1/22 at 8:10 am to SUB
Sichuan dishes! Mapo tofu, kung bao, dandan noodles, etc. Watch chef Wang Gang on YouTube; he makes a few really solid, fairly uncomplicated chinese dishes.
Posted on 12/1/22 at 10:25 am to SUB
Stir fry and pepper steak
Posted on 12/1/22 at 10:51 am to SUB
As I mentioned in the earlier thread on this topic, the Woksoflife site is outstanding. Haven’t had a bad dish. Try the Pork Larb. A transformative dish.
Posted on 12/1/22 at 11:22 am to DocHolliday1964
Thank you everyone for all the feedback. Keep em coming.
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