Episode 6: Basics of the Wok

I love cooking with a wok, and in this episode we go through a random recipe to exemplify some of the basics of cooking in a wok. (random meaning off the top of my head) We have a recipe here we posted a while back that will help with your first wok experience. Below are some tips to cooking in a wok, and hopefully the episode gets you familiar enough to start experimenting yourself!


A few highlights on cooking in a wok:

1) Use a high frying temperature oil (peanut, sunflower or canola will work)
2) Don’t overcrowd the wok
3) If the wok looks like its getting dry, add chicken stock instead of more oil
4) Slice components (some basics below) in a uniform length and width
5) Move the contents of the wok around while cooking to avoid burning anything

A few basics of what to cook in a wok:

1) Proteins: you can use any protein you like in a wok, it should take  about 4-5 minutes depending on what protein you use. Always slice thin to ensure quick cooking.

2) Aromatics: onions and garlic are great, ginger is a must! I would recommend you slice the garlic so it doesn’t burn on the high temperature wok. 2-3 minutes until onions are translucent works.

3) Veggies: anything you like can be done! heartier veggies will take longer to cook like brocolli, but generally should take 3-4 minutes as well. If you like a crunchier veggie, maybe even less.

On sauce, there are a lot of jars out there you can use for an easy weeknight meal. The sauce in our recipe is an easy sauce to do as well.

Take a look at this weeks episode and Wok it gurl! Recipe below in case you are interested in what I made in this episode.



1tbsp cornstarch
2 tbsp dry sherry
4 tbsp chicken stock
4 tbsp light soy source

For cooking:
4 tbsps sunflower oil (or peanut oil)
8 oz chicken stock
1lb chicken breast slice thin
1 medium onion
2 garlic cloves crushed
2 in fresh ginger finely cut
2 red peppers cut lengthwise (about a 1/2 inch each)
8oz snap peas
2 “nests” of Chinese noodles

Blend cornstarch, sherry, stock and soy source and set aside. Heat 2 tbsps of oil over high heat for about 1 minute. Cook the chicken about 3-4 minutes until the chicken is no longer opaque. Set aside.

(add in more oil if needed) Add in the onions, ginger and garlic. Cook 2-3 minutes on high heat until the onions are translucent. Adjust heat if it looks like the aromatics may be at risk of browning or burning. Set aside.

Bring a pot of salted water to a boil.

(add in more oil if needed, or chicken stock: 2 tbsps) Add in red peppers and cook for 3-4 minutes. Set aside.

Once the water is boiling, add in Chinese noodles and cook as directed.

Add in the snap peas and cook 2-3 minutes or to desired texture.

Once the snap peas are done, add in the noodles, chicken, aromatics and the vegetables over high heat. Add in the sauce and incorporate all the ingredients. Bring to boil and cook over high heat for 30 secs.  Once the sauce has thickened, plate and enjoy!

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