Sometimes I can almost hear the 10 pin laughing shirt . Chinese American-style Kung Pao Chicken, Korean Stir-Fried Broccoli with Oyster Sauce and Bacon, Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce Braising in a wok is a bit different than the Western conception of braising—you typically aren’t going to be cooking something for three to four hours like you would with, say, short ribs. Oftentimes in a wok, dishes are braised by starting with a stir-fry to get the aromatics, then adding the main ingredients and liquid and cooking for 5-10 minutes. Because of its wide, shallow shape, liquids evaporate in it quickly and efficiently, making for concentrated flavors. For deep-frying, I exclusively use my wok
Sometimes I can almost hear the 10 pin laughing shirt, hoodie, sweater, longsleeve and ladies t-shirt
Sometimes I can almost hear the 10 pin laughing shirt . It’s safer because of the wide shape (and extra volume), which means that there is much less of a chance of boiling over. It’s also neater, because the oil bubbles pop and get caught by the flared sides, not to mention the shape makes it simpler to get in there and maneuver ingredients whereas with a tall stock pot or Dutch oven it’s harder to reach in. The best way to steam in a wok is with a bamboo steamer (I use a 12-inch one that stacks), though for bigger things like a whole fish or ribs, you can put the food on a plate and then steam it in the wok. Steaming is convenient in a wok because you can stack the steamers on top of each other. If you’re making dumplings, for example, you can stack them up and make enough dumplings for a large party. You can also serve directly in the steamer which is nice as well.
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