Wok Questions?

Question

So I recently got a wok, and after trying it several times I have some questions:
1) How hot should the wok get (mine gets very hot, and sometimes I worry)?
2) Which is better to cook first, the meat or the vegetables?
3) What is the best way to stir fry the rice?
4) What is the best way to break the egg?

Thanks so much!

Answer 1

1) Don't worry that you're wok gets hotter than other pans. They are built to retain high heat because it's needed for stir frying.
2) Ideally, you should put the meat in first to give them a little more time to begin cooking. Leave the meat in for maybe 2-3 minutes before the vegetables then add the vegetables for another 2 minutes so your meat is tender and your vegetables crispy. And you should also cut your meat thinly so they won't take too long and they wont require a marinade.
3) The best rice to use for fried rice is probably the kinds generally used for asian cuisine. Some ideal ones are thai rice and jasmine, risotto rice has more starch and will cause more sticking. You should always use leftover rice because they will have less moisture and will break apart more easily and won't stick to the pan.
4) Just crack the egg as you would usually. However, most Chinese cooks don't usually put the egg in the pan right away. They usually like to scramble it in a bowl first to break apart the yolk and create a consistent color.

Answer 2

I am a wok queen. As I have been told. I make many dishes in my wok and I absolutely love it. It is an easy thing to use, as long as you are right there, you can't hurt it. However, I do have a few good tips. Make sure you rice has been pre-cooked and cooled down, I always stick mine back in the fridge. It fries better if it is kind of dried out a bit. Use vegetable oil in the bottom of the wok, only a couple of tablespoons is needed, be sure to spread it around the bottom (whirl it around by tilting the pan with the heat already on) I always fry the egg separately, in a scrambled egg fashion (whip it up and throw in a pan). I add the salt/pepper to it then. I do not scramble the egg though, I cook it right through and flip the whole thing at once. Get it a little brown to ensure it has a good formation. Then, I throw that in the fridge too to cool down so I can chop it up easier later to throw into the wok towards the end. I always cook the meats first (medium-high heat), then the rice with soy sauce (still medium-high), then add the vegetables in half way (turning it down to medium or Low-medium), then the egg which is in the last few minutes (low to medium depending if the wok is pretty full or not). I always add green onion in too, it adds a great flavor. When you add it altogether it makes such a great meal. I use frozen peas instead of fresh or canned peas, they really do well with a wok. Good luck, its fun!

Answer 3

Hi there!

1. If your wok gets really hot try a med/low or med heat. Woks do tend to get really hot as you'll see the oil smoke.
2. Cook the meat first as it takes the longest
3. Use leftover rice for stir fry (it will hold up best) or rice that was cooked earlier in the day.
4. Try cracking the egg in a separate bowl to avoid getting any shell inside your wok.

Good oils to use: Peanut oil, Sesame seed oil (sparingly), chilli oil, vegetable oil.

Answer 4

1) depends on what u r cooking and in what way...try using a lower heat setting if u r trying to prepare something with a sauce or something more delicate

2) always do meat first...cuz those take longer to cook...unless u r going for a more raw feel to your food...

3) i usually just add a little soy sauce and mix it up...if i'm not lazy i'll make fried rice...

4) i usually just crack it on the side of the wok and put it straight in...

Answer 5

the meat should be cooked first then the vegs,use a litle oil to stir fry the rice and some soysause,