With millions of woks sold every year, this book shows how to produce the perfect dish. Although a simple way of cooking there is a distinct technique to getting the best out of the wok, and it aims to show the reader how to acquire these skills. With practical menu suggestions, presentation ideas and a troubleshooting section for solving stir-fry problems, it also incorporates a selection of unusual wok ingredients such as pasta, basil and mint. From simple vegetable stir-fry to the more ambitious seared lamb rolled inside Chinese flour wrappers, this books explains everything in simple steps.
This book will answer all wok questions.
This is a basic teaching book on wok cooking. It outlines all the techniques and provides answers to any problems you have had when wok cooking. The book is based on thousands of wok cooking classes that I have taught during the last 25 years across the country. The book provides both traditional stir-fry classics such as Mu Shu Pork as well as contemporary ways to use the wok such as searing tuna briefly in a wok and then adding the hot tuna slices to a dinner salad. We show you how wok cooking is endlessly creative and how it really is a "clean out the refrigerator cuisine!" Hot Wok has many beautiful full-color photographs by my wife, Teri Sandison, who photographed the stir-fry dishes placed on serving plates made by many of America's top ceramic and glass artists. We hope you enjoy the book.