Following on the heels of the post on my path toward getting
a nonstick wok, I thought about the various ways you can use a wok. It’s such a
versatile piece of cookware suitable for stir-frying, pan-frying, deep-frying,
steaming, boiling, smoking, and roasting. (I think I forgot one because I’ve
been told that are eight things you can do with a wok. Fill in the blank if you
I combed through the VWK archives and gathered a small collection
of wok recipes. In the main, I avoid cooking food with lots of water in the wok
because I’m reluctant to rebuild the patina. That’s to say, I don’t use my wok
for steaming or long-simmered dishes (no stews!). The recipe roundup here is
broken into cooking methods so you can plug in where you want.
Just Stir-Fry: the
super easy path
Kohlrabi with Garlic and Egg – A simple and
delightful little Vietnamese dish. If you’ve never used the Sputnik-like
vegetable known as kohlrabi, this is a great intro.
Chicken with Black Bean Sauce Recipe – What’s served at restaurants
as a dish featuring black bean sauce is often lacking in flavor. Get yourself
some Chinese fermented black beans and become a wok
Pork with Black Beans and Green Beans Recipe – An easy way to put a
stir-fry on the table. With rice, it would be a complete meal.
Chow Fun Recipe – A great measure of how nonstick your wok is. Heck
if the noodles stick, it’s still good. There’s always the next time.
Pan-fry then Stir-fry:
a 2-fer in the wok
Spicy Basil Chicken and Tofu – You can
combine 2 cooking steps in the wok with ease so as to not make a mess of the
kitchen or have to clean up too much. Pictured at the top of this post, this is a great partial tofu take on one of my favorite
and Pepper Tofu Recipe – So good and full of flavor, this little
ditty shows that tofu is no way bland.
Old School Sweet and Sour Pork – I made
this just last month but think about the next opportunity to do it again.
with a wok
Shrimp Balls Recipe – Woks heat up fast so the task of heating a
little oil up for a bite-size snack doesn’t seem like a chore. I had these fabulous
fried shrimp balls at dim sum in Los Angeles and had to replicate them at home.
Fabulous with beer or bubbly.
Spicy Asian Chicken Wings
– So deliciously addictive to eat, the wings are fashioned after a popular
rendition served at Pok Pok, a Thai restaurant in Portland, Oregon, by Andy
Ricker. The chef who came up with the recipe is Viet-American and I can’t help
but taste lots of cross-cultural elements. Or maybe I’ve eating too many of
What’s your favorite
way to use your wok? Your go-to wok dish(es)?