How to cook using a wok

Woks can be used for a wide variety of food cooking methods. Braising, steaming and frying are all possible in the wok. The two most important things to remember are to use high-quality oil or fat and to cook the food at the right temperature. Natural oils, coconut fat and clarified butter are ideal because they are neutral in flavour and stable at high heats. The slightly nutty flavour of sesame seed oil is also perfect for wok cooking. However, all food should be placed in the hot fat first. They can then be moved to the edge of the wok, where the temperature is lower, to continue cooking or be kept warm before it is time to mix it with the other components of the meal.

> Cooking & roasting

"Stir-frying" is the name for the typical method of cooking in a wok. It is an Asian method of cooking where the ingredients are continually stirred in a hot wok for 5 to 10 minutes. It is essential to stir them quickly. To ensure that you have both hands free to do this, all ingredients must be chopped into even sizes, the liquid ingredients measured out and the seasoning close to hand. Only then should you heat up the empty wok without fat. When the wok has become hot, the oil or fat is added and swivelled to distribute it evenly, and then it is heated up almost to smoke point. A high temperature is most important of all for stir-frying. You can use a simple water test to ascertain whether the wok has reached the optimum temperature. Sprinkle a few drops of water onto the bottom of the wok. If the water forms into droplets, the wok has reached the ideal temperature and you can add the oil or fat. Then, gradually add the ingredients to the wok and stir them quickly from the inside to the outside. This enables all ingredients to come into contact alternately with the hot base and warm edges of the wok. It ensures that they are cooked evenly and extremely quickly. Another handy hint: don't add the soy sauce until everything is cooked, otherwise it will burn.

> Braising

Braising in the wok is also a fast process. Food that is not cooked properly if stir-fried, such as firm varieties of vegetables (potatoes, carrots and celery) has to be braised. All ingredients are initially fried briefly, while stirring quickly, before liquid is added. Then they are left to cook at a low heat. Depending on the type of vegetable, cooking can take 3 to 30 minutes. If no lid is used, the liquid is reduced and the meat, fish and vegetables become tender and the seasoning is more concentrated and stronger. Important: always remember to stir the ingredients occasionally so that they don't stick to the edge of the wok. It's best to season braised dishes shortly before serving. The evaporation of the liquid intensifies the flavour of the seasoning.

> Steaming

Woks are ideal for steaming many different kinds of foods, such as pancakes, vegetables, fish or meat. To do this, you will need an additional sieve insert. Fill the wok with water, cover with a lid and bring the water to the boil. Then, place your ingredients on the sieve insert and put it in the wok. Replace the lid and cook the ingredients in the hot steam. Note: the wok should only be filled with water to just underneath the sieve insert! If necessary, add extra water during cooking. After only a few minutes, you will see that the ingredients stay crisp and fresh, and retain their vitamins. Steaming also cuts down on calories, because no oil or fat is used for cooking.

> Deep frying

You'll need high temperatures and plenty of oil or vegetable fat to cook battered vegetables or fish in the wok. "Deep frying" in oil is just as popular in Asia as it is in Europe. And it's very easy to do with a wok: simply heat a generous portion of oil or vegetable fat to approximately 170 degrees Celsius and fry the food in the hot liquid until it turns golden brown. Then, take the food out of the wok using a slotted spoon, let the surplus fat drain off on kitchen paper and it's ready to eat. The temperature of the fat can be easily measured using a special fat thermometer. You can also hold a spoon handle in the hot oil. If small bubbles form, the temperature of the oil is around 180 degrees Celsius.