Asian Cooking & Woks

Chinese people have been the pioneer of cooking healthy food quickly and efficiently with the help of a simple, versatile piece of equipment called wok. The woks have been the integral part of the kitchen for Chinese cuisines and woks are nothing but the traditional pans of Chinese cookery. Any large skillet or stir-frying can be used for cooking but the inexpensive woks are easily available ideal for cooking.

With the help of this wok you can do plain cooking as well as steaming and boiling. One of the secrets to Asian cooking is heat and the round bottom wok is designed to heat up quickly and cook food within minutes. Round bottom woks still follow the traditional design to have a single long metal or two small metal “ears,” or a wooden handle.

The food prepared in a wok is not only rich in taste but also very healthy for one and all. That is why people from different countries are adopting this method of cooking. The ingredients required are easily available, as many immigrants have thronged United States and created demand for sauces, noodles, fungi, vegetables and fruits. In Asian cooking with wok usually a very small amount ((1-3 tablespoons) of food peanut oil, canola oil soy oil or sunflower oil is heated on a very high heat and Fresh chopped garlic and ginger are added to give flavor and removed before it burns or turns brown.