Hello my Foodie Friends!

What new culinary creations are you craving during these colder months? One approach that many of our foodies are using is to stir-fry. Stir-frying is the quintessential weeknight supper! If you have a fridge full of ingredients, and half an hour to put dinner on the table, cooking with a wok is definitely the go-to method. Vegetables retain their bright color and crunch and you can watch meat and aromatics go from raw to crisp in seconds, making stir-frying in a wok a fun way to cook. 

A wok is a wide bowl shaped cooking vessel with handles used commonly in Chinese and Asian cooking. The types of foods generally cooked in woks are stir frying, stewing, boiling, braising and steaming. Compliments to the Chef carry a large assortment of high quality woks and Stir Fry’s that suit the needs of the Asian cooking enthusiast. Some of the best companies carry this cookware Joyce Chen, Helen Chen (her daughter), and Ken Hom to name a few. Both the carbon steel and non-stick woks spread heat evenly and are easy to clean up. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. The curved sides of a wok diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. Season them with vegetable oil before use and after cleaning.  With the carbon wok, the more you use a wok, the more flavor it will  take on, and the better your food will taste. As you cook with the wok, the metal pores open, and the fat you’re cooking with seeps in. 

There are other ways to use a wok that we may not typically think of. 

With its wide top and plenty of room, a wok is great for tossing a salad. Woks are great for making taco filling or any of the rice-and-pea type of dishes like arroz con pollo or paella. Consider a wok for scrambling eggs especially in large quantities. The eggs cook almost instantaneously, with no sticking, even if you’ve pre-cooked some vegetables before adding the eggs to the wok. When cooking a Mexican-style meal, cook on very low heat and use it to keep tortillas warm. Another use can be as a steamer by placing a steamer rack on the bottom with water. A wok is great for steaming lobster.

Where ever your tastes take you, this pan can deliver while you “wok this way.” 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store for those cool tools to help you with your special dinner. Also knife sharpening is still available! Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula