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 know it!)
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.