* Begin with a large enough wok--at least 16 inches in diameter--that's made to hold high heat and to distribute it evenly. We like Chinese spun-steel woks; look for one with a long wooden handle for maximum maneuverability.
* Have all your ingredients prepared, measured and set out near the stove before you begin.
* Preheat the wok.
* Swirl the oil around the hot wok to heat the oil thoroughly before adding any other ingredients.
* Don't overload the wok. For proper stir-frying, the food has to come into direct contact with the pan; if there's too much in the pan, the contents will stew, not sizzle. If necessary, cook the food in two batches.
* Keep the ingredients moving; use a firm metal spatula with a long wooden handle to lift, turn and press ingredients against the side of the hot wok.
* Rinse out the wok under hot, running water, scrubbing it thoroughly. Dry at once.
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