wok
f o r e d n o w The
Gourmet lifestyle Facts
Thirty years ago, Chinese chef Ken Hom developed a flat-bottomed wok for modern hobs. Now every keen cook has one Carbon-steel woks need to be
Woks are incredibly versatile You can use them to stir-fry, steam, poach, boil, braise, sear, stew, roast and smoke. They’re cheap to use too, as they don’t take long to heat up.
seasoned before use – find out how at typhoonhousewares.com/season-a-wok. Over time, a well-used wok develops a naturally non-stick surface; to clean, wipe with kitchen paper or wash lightly.
The wok was being used in Asia 500-1,000 years ago. One theory is that Mongolian soldiers cooked food in their curved shields and cut up ingredients with their swords.
For a crash course in wok cooking, watch the
Feature ORLANDO MURRIN | Photographs MOVIESTORE COLLECTION LTD, ALAMY, GETTY
opening sequence of the Chinese film Eat Drink Man Woman, in which a father prepares Sunday lunch.
The golden rules 1 Cut up everything first, thinly and evenly. 2 Get your wok hot – the oil should shimmer before you add any food. 3 Work in batches and toss or stir constantly, so the wok stays sizzling.
A cult winter sport in Austria is wok racing Competitors hurtle down an Olympic bobsleigh track in modified woks (heated for speed) wearing ladles as foot protectors.
Traditional carbon-steel woks are inexpensive, light and quick to heat. Cast-iron woks are heavier. The latest Colourful Ceramica woks from Lakeland are non-stick, or try the funky Boomerang wok above.
3 brilliant wok recipes For these recipes and more, visit bbcgoodfoodme.com
The world’s largest stir-fry was cooked in a 4m diameter wok at the University of Massachusetts on 5 September 2011. It fed around 3,000 people.
20-minute seafood pasta A speedy dish that will become a family favourite.
Keralan chicken coconut ishtu Anjum Anand’s authentic creamy chicken curry.
Crispy chilli beef A sizzling treat for two or three, on the table in 40 minutes.
April 2016 BBC Good Food Middle East 99