Wok

Wok This Way: Damn Delicious’ Pineapple Fried Rice

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I continue to have a lot of luck when it comes to making recipes posted over on Damn Delicious. A few weeks back I saw her post this one for Pineapple Fried Rice and wanted to give it a shot. It not only looked tasty with that mix of salty pork and sweet-sour pineapple, but also utilized a few ingredients that were on sale at the grocery store that week: pineapple and pre-cooked ham (the same stuff I used in yesterday’s post). The only change I made to the recipe was skipping the corn and peas because I didn’t happen to have any on hand and must have missed that slug in the recipe when making up my grocery list. I also threw in a red pepper because I did have one hanging out in the fridge.

As you can probably imagine, this was not a very difficult dish to put together. It mimicked many of the previous wok recipes I’ve done and could have also been done in a high-sided pan. This actually reminded me of a bit of Alton Brown’s Sweet & Sour Pork but much easier to put together. The sweet, tangy, saltiness of the dish was just what I was looking for.

One quick warning, though. If you do use the pre-sliced ham like I did, you might get some funky leftovers. My wife noticed it first at work and said the ham got kind of crumbly when heated up a day or two later. It’s almost like it disintegrated, so I’d probably change the kind of ham I use next time or make just as much as I need.

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Wok This Way: Alton Brown’s Wok-Fried Peanut Butter

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Just last week I wrote about how much I enjoy Alton Brown’s various online outlets for food information. One of his most recent YouTube videos really captured my imagination and it was about making your own thick, chunky peanut butter using a wok. I watched it from beginning to end, even though he spoke with a mouthful of his own product through the whole thing which is like nails on a chalk board for me and soon enough tracked down the written recipe over on Brown’s website.

This is a wildly simple recipe that can take a lot of time if you wind up getting peanuts in the shell like I did. No kidding, it probably took me about an hour to get a full pound of shelled peanuts. I would have gone with the non-bagged kind, but that’s all my grocery store had, so I just dove in and got them done in two different sessions. My hands were pretty beat up by the end, but not too bad.

With that done — or if you get shelled peanuts right off the bat — you’re good to go with the actual cooking process. Heat the wok, toss in the peanut oil and then get the peanuts in the pan. I wish I had stirred them more than I did because I wound up getting some pretty burnt nuts in the process. I did my best to pull the worst ones out, but the final product does have a hint of that burned flavor depending on the bite.

After the salting and cooling process, you toss 1/3 in the food processor and remove. The rest go in processor with some honey and salt and get, well, processed for much longer. The resulting butter was quite thick and got even more so when the first third was added back in.

When Brown says in the video that this is chunky PB, he’s not kidding. This stuff has an almost doughlike consistency. When I first saw that I was worried that it might not spread very well, but my wife and daughter, who eat most of the peanut butter in our house, don’t seem to mind and have enjoyed it pretty much every day since. I use it when I make my morning smoothies, and really enjoy the nutty, salty component it adds.

I also really enjoy being able to make something else that sits in our pantry or refrigerator. Peanut butter might actually be one of my favorites because you don’t need to acquire a lot of materials to make it (like stock, say, or tomato pulp) and it doesn’t go bad really quickly like mayo or vinaigrettes. Now I just gotta find a place that sells shelled peanuts that aren’t too expensive!

Wok This Way: MacGyvering Veggie Fried Rice With Egg

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One of the greatest things about getting into wok-based cooking is that, once you buy many of the key ingredients, you’ve already got a lot of the basics to make future dishes. That’s a nice bonus because sometimes things happen and you either have to completely scrap a meal or can’t get to the grocery store and just have to work with what you’ve got. A few times now I’ve turned to my copy of Stir-Frying To The Sky’s Edge and the recipe for Peppery Vegetarian Rice (page 256) and used that as a basis for dinners that have turned out pretty good. The basic idea of this recipe is that you cook a few eggs in your wok, put them aside and then cook up some carrots and other vegetables before mixing in the rice, a few other key ingredients and then have yourself a nice dinner. Luckily, I’ve always got carrots on hand, so this is usually a pretty easy one to put together. The real beauty of this recipe is that you could pretty much use whatever veggies you happen to have on hand and, as long as you’ve got some rice, wind up with a pretty tasty dish.

Wok This Way: Barbecued Pork Lo Mein

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I’ve said in previous Wok This Way posts how surprised I’ve been by the ease I have cooking in the wok. Depending on how I’m feeling a particular day that can either be a good thing or a bad thing. If I’m really looking for a challenge or to try something different, it falls on the negative side of things, but if I want to make something really simple but also always tasty, it’s a good thing. When flipping through my copy of Grace Young’s Stir-Frying To The Sky’s Edge I came across her recipe for Barbecued Pork Lo Mein (page 273). While reading through the ingredients, I saw that I would need some Chinese Barbecued Pork which took me to page 285 and another recipe. I figured the multiple day process would make for a more interesting dish.

Of course, because I’m still less than a novice when it comes to cuts of meat, I got the wrong kind of pork. Instead of getting shoulder or butt I wound up with Blade Steak. I can’t remember now if it’s because they were out of shoulder or what, but that’s just what went down. Anyway, you rub sugar over the cubed up pork and then get it in the marinade which includes soy sauce, hoisin sauce, dry sherry, beans sauce, sesame oil, white pepper and honey. Once that’s all combined, the marinade goes into the fridge. The next day you broil it. If you’re doing shoulder there’s a whole rack system involved and water, but since I was using a different cut and don’t actually have all the necessary equipment, I just cooked my pieces on a foil-lined baking sheet and everything turned out fine.

The actual cooking of the main dish actually takes a lot less time than all that. I was pleased to discovering my grocery store carries both Chinese round noodles and packages of bean sprouts, so I picked up the appropriate amounts and felt like this one turned out a little bit more authentic than it might have otherwise. I liked the candy-like quality of the pork which popped in different bites along with the noodles and firmer bean sprouts. Next time I’m going to get the right kind of pork though, I even know where it is at the store now!

Wok This Way: Five-Spice Chicken With Sugar Snaps

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Five-Spice Chicken With Sugar Snaps Ingredients
Chicken Prepped, Sauce Mixed
Cleaned Peas, Chicken Chopped & Mixed, Sauce
Cooking Chicken
Chicken Removed, Peas Added
Chicken & Sauce Swirled In
Woking!
Noodles Join In
Five-Spice Chicken With Sugar Snaps Plated

This was another pretty simple wok recipe to throw together and the results were something I’d never had before. Most of the work involved in making Five-Spice Chicken With Sugar Snaps as seen on page 120 of Stir-Frying To The Sky’s Edge revolved around getting the chicken ready. Instead of the thighs suggested in the recipe, I went with breasts as I always do. I chopped those up and then mixed it together with ginger, soy sauce, honey, cornstarch, sherry and five spice powder. I also mixed together chicken broth, ketchup and soy sauce. Aside from that, all you have to do is clean the peas. I’m not sure if I got sugar snaps or some other kind of peas to be honest. I have much to learn about peas.

From there, it’s a matter of tossing things in the wok in the right order. The chicken goes in first, cooks a bit and then gets put on a plate. Then the peas go in, the chicken rejoins the party along with a few other things and you’ve got dinner. Instead of rice, which my wife says is poisonous now (not really, but kinda), I got lucky and had a few nests of egg noodles in the pantry that I prepared as well.

I’ve used Chinese five spice before, but never as such a central part of the dish. There was a nice sweetness coming through from the honey and then that distinct mixture of peppercorns, star anise, fennel, cinnamon and cloves (the quintet of spices that make it up).

Wok This Way: Hong Kong-Style Mango Ginger Turkey

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Hong Kong-Style Mango Ginger Turkey Ingredients
Turkey Prepped For Boiling
Boiled Turkey
Ingredients Prepped
Onions & Peppers In The Wok
Turkey Added
Broth Mixture Swirled In
Mango Joins In On The Fun
Orzo Added

I’ve made peace with the fact that there isn’t a whole lot of challenge in wok cooking (at least that I’ve come across in my limited experience) and have embraced the simplicity and general high quality of the finished meal. Because the recipes tend to be very similar, they also offer plenty of room to change things up when it comes to cooking. Take this recipe for Hong Kong-Style Mango Ginger Turkey from Stir-Frying To The Sky’s Edge (page 124). I actually didn’t have chicken thawed out, but did have some turkey breasts, so I cut those bad boys up and used them instead. I thought it wound up a pretty good combination. I also had a half box of orzo in the pantry from when I made Smitten Kitchen’s Baked Orzo with Eggplant & Mozzarella, so instead of rice, I cooked that up and threw it in at the end to finish cooking.

I’m not great and knowing when some fruits are ripe or not. When it came to the mango in this one, I decided to buy two just in case which turned out to be a good call. The first one I tried to cut up came out super smooshy, but the second offered up better slices. I still used the mush, but wouldn’t have gotten nearly as much yield had I only bought the squishier one.

I don’t make a lot of dinners that incorporate fruit like this, but I thought the subtle flavor of the mango worked well with the crunch of the green peppers and the velvet chicken, which you soak in a mixture and then throw in a boiling pot to cook for a few minutes. I wound up using that same pot to cook the orzo, so it worked out pretty well and I only dirtied a few dishes.

Wok This Way: Stir-Fried Cumin-Scented Beef With Vegetables

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Stir-Fried Cumin-Scented Beef With Vegetables Ingredients
All Things Prepped
Beef Cooking In Peanut Oil
Beef Out, Veggies In
Cumin Added
Beef Back In, Scallions Added
Stir-Fried Cumin-Scented Beef With Vegetables
Egg Noodles Boiling
Stir-Fried Cumin-Scented Beef With Vegetables Plated

I got a little burned out on cooking with the wok a while back and it’s been sitting in a cabinet since then. I recently got it back out, re-seasoned it and got back to working with it. It might not be a super challenging cooking method, but I do like how quickly the meals come together with not a ton of work. So, I got my copy of Grace Young’s Stir-Frying To The Sky’s Edge and settled on Sit-Fried Cumin-Scented Beef with Vegetables (page 72), though I did have to alter a few things. First off, I went with some stew beef instead of flank steak because of the $6-8 price difference. I also didn’t fry the beef like the recipe says because our candy/frier thermometer broke and I hadn’t replaced it just yet. I also left out the red pepper flakes because I still haven’t figured out how to not burn my face off with them at random bites (something the baby isn’t a fan of).

The prep for this one was pretty simple. The beef was already chopped, so that went right into a bowl with the cornstarch, soy sauce and cooking sherry. I then cut the cherry tomatoes, cauliflower, carrots and green onions for later use. Instead of frying the beef, I cooked it like I’ve done several other times with the wok, by spreading it out into one layer on the wok and letting sit for a minute or so before stir-frying.

Once the beef was cooked, I removed it and got cooking first the garlic, then the vegetables in some peanut oil. The cumin went on followed soon after by the beef and green onions. I decided to serve this one on egg noodles instead of rice, so I had the water going the whole time and had them both done around the same time.

The recipe was pretty tasty and actually reminded me of the Cauliflower with Tomatoes side I’ve made and really enjoyed several times. You add beef to that along with soy sauce and the other trappings of wok cooking and you’ve got a nice little meal for yourself. Some day I’ll return to this recipe and actually fry the beef and see how that goes.

Wok This Way: Stir-Fried Cucumber & Pork With Golden Garlic

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Stir-Fried Cucumber & Pork With Golden Garlic Ingredients
Using A Meat Thermometer For The Oil
Chopped Garlic
Golden Garlic
Darning The Sliced Cucumbers
Aromatics In The Wok
Pork In The Wok
Cucumbers In The Wok
Stir-Fried Cucumber & Pork With Golden Garlic and Rice On Stove
Stir-Fried Cucumber & Pork With Golden Garlic Plated

I’ve said a few times before that, so far, my experience with wok cooking has been a lot of the same thing. Lots of prep of vegetables and meat followed by very quick cooking of each element. That was pretty much the case when I made Stir-Fried Cucumber & Pork With Golden Garlic from Stir-Frying To The Sky’s Edge (page 73). The only real difference this time was that I fried some garlic in peanut oil making what the book calls Golden Garlic. I forgot that our candy thermometer broke a while back, so I wound up using the electronic meat thermometer that we have. It didn’t work out super well, but good enough to get the job done.

And, really, that’s it. I cut the cucumber on a mandolin and just followed the recipe as stated. The meal itself turned out well with the Golden Garlic offering a nice bit of crunch amidst the chewiness of the meat and the slickness of the cucumbers. It was nice and fresh and I’ve got no complaints, but I want to really test myself coming up, so be on the look out for that!

Wok This Way: Stir-Fried Chicken With Carrots & Mushrooms

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Stir-Fried Chicken With Carrots & Mushrooms Ingredients
Cleaning Mushrooms
Slicing Carrots
Prepped Ingredients, Ready To Wok
Garlic Cooking
Searing Chicken
Mushrooms Join The Party
Carrots Mixed In
Sugar & Salt Sprinkled In
Stir-Fried Chicken With Carrots & Mushrooms, Rice Good To Go
Stir-Fried Chicken With Carrots & Mushrooms Plated

I don’t want to sound like I’ve gotten a big head, but I think I’ve really gotten the hang of cooking with a wok. I’ve made a series of recipes, each of which has turned out pretty well and they’ve all formed something of a pattern. Cut up meat, sprinkle with cornstarch and soy sauce, get some veggies ready, lay out your ingredients and get ready for some fast cooking. Aromatics go in first with peanut oil, then meat, which sears for a minute before getting the stir-fry treatment. After that, include the vegetables, maybe a sauce involving soy sauce or fish sauce you’re already prepared and sometimes add in some sugar and salt at the end. Oh and make sure to get your rice or noodles going when you start prepping, otherwise you’re timing’s going to be way off.

That’s pretty much the deal with the recipe for Stir-Fried Chicken With Carrots & Mushrooms that I got from Stir-Frying To The Sky’s Edge (page 134). The only real difficulty here was julienning the carrots, but that was just slightly more labor intensive than usual. I used a mandolin first and then cut them into smaller matchstick like pieces. In the book, author Grace Young mentions a tool called a Kinpira peeler that I might have to look into if carrots became a regular player in our wok cooking. Overall, this was another good recipe, though I would like to find a few with a bit of a different flavor profile. The meats and vegetables really make the flavors, but the base of garlic or ginger and soy sauce tends to make these things blend together in my memory. Still, those are flavors I enjoy, so it’s not really a bad thing.

Wok This Way: Velvet Chicken With Asparagus

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Velvet Chicken With Asparagus Ingredients
Chicken Mixed With Egg Whites, Dry Saherry, Cornstarch & Salt
Broken Up Asparagus
Boiling Chicken
Wok Ingredients In Order
Ginger & Garlic In The Wok With Peanut Oil
Asparagus Added
Chicken & Broth Added
Stir-Frying
Velvet Chicken With Asparagus Over Rice

One Monday I found myself in a bit of a cooking jam. I hadn’t gotten to the store for some reason, but knew that I had chicken breasts in the freezer and asparagus in the fridge, so I looked to Stir-Frying To The Sky’s Edge and came across the recipe for Velvet Chicken With Asparagus (page 128). It was a match made in stir-fry heaven!

As I’ve said in previous Wok This Way posts, most of the real work when it comes to woking out is getting all the prep work done in advance. I chopped up the chicken I had into squares and then mixed it in a bowl with cornstarch, dry sherry, and salt. I set that aside and then split and boiled the asparagus. Instead of chopping, I just used the green’s natural breaking points and snapped them with my hands. After that, I boiled the chicken, which is something I’m still getting used to, but seems to work out pretty well.

With all that out of the way, I finally figured out that I could set up the ingredients in order of their introduction to the wok and that would make things more efficient. Nothing in this recipe cooks for more than a minute before introducing the next, so this is a good way to set things up, I hope I remember it in the future. The garlic and ginger went in first followed quickly by asparagus and then the chicken. That was followed by another mixture I forgot to mention which included broth, pepper, dry sherry and cornstarch. All that got stir-fried and was served on rice, which I started at the beginning of the process.

Like everything else I’ve made with the wok and from that cookbook, this was another winner. The flavors weren’t huge, but it was a nice meal on a warm day that didn’t get me too sweaty in the kitchen. Those are both things I’m very appreciative for.

Wok This Way: Stir-Fried Beef & Broccoli

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Stir-Fry Beef & Broccoli Ingredients
Chicken Broth, Oyster Sauce, Soy Sauce & Sherry Mix
Beef Mixed With Beef, Ginger, Soy Sauce, Sherry, Cornstarch, Salt & Pepper Mix
Steaming Broccoli
Green Onions & Garlic Prepped
Garlic & Black Bean Sauce In Wok
Beef In Wok
Broccoli Finished
Beef Removed, Onions Added
Broccoli In The Wok
Beef Back In, Oyster/Soy Mix Sauce Poured In
Stir-Frying
Stir-Fried Beef & Broccoli with Rice Plated

I’m noticing a pretty strong pattern when it comes to making dishes from Stir-Frying To The Sky’s Edge. There’s chopped meat usually mixed with some kind of cornstarch mixture as well as vegetables. Most of the of time involved with the cooking process comes from prepping and cooking the rice to serve things on. It’s a really simple, wonderful way to cook that would be ideal for people who have to cook after work. You could even prep the night before and it’d only take a short time to have a full meal by the time you got home, though you might have to go with egg noodles instead of rice (or get a rice cooker, those are fast, right? I’ve never used one.)

Anyway, Stir-Fried Beef & Broccoli (page 89) was another simple recipe. You cut up 12 ounces of flank steak and put it in a bowl with ginger, soy sauce, rice win/dry sherry, cornstarch, salt and pepper. Then mix chicken broth, oyster sauce, soy sauce and more sherry/rice wine in another bowl. The recipe wanted me to boil water and cook the broccoli like that, but instead I steamed it while I was getting everything else ready and think that was a good way to go. You keep more vitamins and minerals that way, right?

With all that ready, it was stir-fry time! First went in some garlic and black bean sauce (it called for actual black beans, but I could only find the sauce) into some peanut oil. That cooked for 10 seconds before pushing it to the side and adding the beef in one layer to the wok. That goes undisturbed for one week  before stir-frying for another. Once that’s done, you put that aside on a plate for a bit.

Add more peanut oil and cook the broccoli for 15 seconds with the onions (I realized after already cutting up green ones, that the recipe called for regular onions, it didn’t matter too much). You then put the beef back in with the oyster sauce mix, stir-fry for 30 more seconds and you’re done. I had gotten my rice going ahead of time and the timing once again worked out well. You’ve probably had beef and broccoli before and it’s just as good at home as it is from a store!

Wok This Way: Hoisin Explosion Chicken

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As I’ve said in previous Wok This Ways, I like how much of the wok cooking I’ve done involves prep and then a fairly short cooking time. That was the case with the Hoisin Explosion Chicken Recipe from Stir-Frying To The Sky’s Edge (page 114). Also like the other recipes, it was super easy to follow, didn’t require a lot of strange ingredients and resulted in some really tasty food.

Since I already had dry sherry in place of rice wine, hoisin sauce, soy sauce and ginger the only ingredients I had to pick up were chicken, a green pepper and an 8 ounce can of bamboo shoots which weren’t that expensive. I always worry that some of the more unusual ingredients will prove cost prohibitive, but that, thankfully, hasn’t been the case just yet.

So, here’s the deal. Ahead of timeI got the rice boiling and then mixed 12 ounces of chopped chicken breast in a bowl with cornstarch, an egg white, dry sherry/rice wine, salt, cold water and let marinate uncovered in the fridge for 30 minutes. While that was in the works, I also mixed soy sauce, hoisin sauce and more dry sherry for prep. I followed that up by cutting the green pepper into strips, draining the can of bamboo shoots and combining minced garlic, minced ginger and some red pepper flakes in another prep bowl. Once all that was done, I was good to go.

After about 25 minutes, I got another sauce pan of water boiling, this one to do the first cook on the chicken. You drop the pieces in, stir them up so the don’t clump and let cook in the boiling water for about a minute. I think drained it out in a colander and was ready for the actual stir-fry portion of the proceedings.

Like with the other recipes, this part is a constant jumping between the wok and the cook book to remember what the next step is. The ginger, garlic and pepper flakes went into some peanut oil first, followed by the bell pepper and some salt. Those cooked for 30 second before adding in the chicken, bamboo shoots and sauce which stir-fried for a minute or two (probably longer, actually).

I got lucky and timed everything so that the cooking would be done just as the rice was ready. Like with all the other dishes I’ve tried so far in the wok, the flavors were really fresh and vibrant. I’m a big fan of soy sauce and that salty taste, so these meals are great on my pallet. Luckily, my wife also seems to be digging these experiments. I’m looking to move on to some more complicated recipes in the near future, so keep an eye out for those soon. Basically, what I’m saying is that my wok-fu is getting stronger by the meal.

Wok This Way: Stir-Fried Ginger Beef

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Stir-Fried Ginger Beef Ingredients
Chopped Beef
Beef In Marinade
Oyster Sauce & Wine
Chopped Pickled Ginger & Scallions
Beef In Wok
Sauce, Ginger & Scallions Added To Wok
Beef, Scallions & Ginger Cooking
Egg Noodle Nest
Stir-Fried Ginger Beef All Cooked
Noodles Bubbling
Stir-Fried Ginger Beef Plated

Sorry about the huge delays here on the site, everyone. Last week was packed between my birthday and a few tight work deadlines and the beginning of this week was packed with Valentine’s Day stuff and even more deadlines. But, I’ve still been cooking and eating, plus I’ve got lots of archives to go through from the past month, so let’s jump in!

After getting my new wok seasoned, it was time to give that thing a real try out. In addition to the wok, my wife also got me Grace Young’s wok-centric cookbook Stir-Frying To The Sky’s Edge: The Ultimate Guide To Mastery, With Authentic Recipes And Stories which her research told her was the best of the bunch. I was flipping through and her recipe for Stir-Fried Ginger Beef (page 71) because it didn’t require buying too many new ingredients and seemed fairly easy for a novice like me.

The recipe calls for flank steak, minced ginger, soy sauce, rice wine, cornstarch, salt, pepper, peanut oil, oyster sauce, pickled ginger and scallions. We usually keep ginger in the freezer along with the other pantry items, but I did need to pick up oyster sauce and pickled ginger. For the rice wine, I checked at both the grocery and wine stores and neither had any, so I went with the also suggested dry sherry.

Okay, on to the actual recipe. Cutting up the meat into strips is the first step. That all went into a bowl with the non-pickled ginger, soy sauce, a teaspoon of sherry, cornstarch, salt, pepper and a teaspoon of peanut oil. In another bowl I combined the oyster sauce and a tablespoon of sherry. The rest of the prep included cutting up a quarter cup of pickled ginger and some scallions.

For the actual cooking, the book says to put the wok on the heat and you’re ready to go when a drop of water evaporates in a few seconds. So, once we got to that point, I swirled some oil in and then spread the meat in the wok. You’re supposed to let that cook for one minute and then stir-fry for 30 seconds before adding the oyster sauce mixture, the pickled ginger and the scallions and stir-frying again for another 30 seconds. I also picked up some egg noodle nests awhile back for an aborted recipe that worked out really well to serve the ginger beef on.

The flavors were fantastic. I love how the pickled ginger popped with the beef and the marinade. The thing that was difficult about cooking with the wok is how fast things go once you start cooking. As you can see above it’s a lot of steps that take a minute or less. I’d do one thing, stir, jump over to the book, read as fast as I could then jump back to the wok. It was a really fast paced, but also really simple and easy. I also like that so much of the cooking revolves around getting prepped ahead of time. Once you’re set, with everything, it’s game time. Honestly, boiling the water for the egg noodle nests took longer than all of making the main dish. I had a great first outing on the wok and can not wait to get into it even more.

Wok This Way: Getting Seasoned

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Ring On Burner
Directions For Removing Film
Baking Soda In The Wok
Wok Too Close To The Flame
Wok & Ring At Proper Height
Wok Post Boil
Boiling Again
Properly Seasoned Wok

My lovely wife got me a wok for Christmas. She knows I’m excited about trying to cook new foods and thought this would be a great way to get into a new arena. She also got me a cookbook that her research told her was the best around. But, as some of you may know, you’ve got to season a wok before you use it, much like a cast iron pan. You’ve also got to boil it a certain way to get rid of a film that’s put on there in the plants.

As you can see from these photos, I tried a few different ways just to set up the wok on my stove. We’ve got gas and some pretty high grates, so I thought it might make sense to remove the grate and get the wok as close to the heat as possible. But, I soon discovered that that didn’t work out because the wok was actually smothering the fire and only gas was pouring out. Whoops. So, I followed the directions (twice actually, just to make sure) and got rid of the film.

Up next I wast tasked with seasoning. This was another long process, but only because I tried the wrong method. The one I tried first involved charring some onion-like vegetables (I went with green onions and the tops of some leeks, because that’s what I had on hand) in peanut oil, but that didn’t get the brown/black coloring I was going for. So, I tried the next method which involved setting the oven, wiping peanut oil all over the wok and then putting it in the oven for a while. This worked great. I’ve even taken it for a test drive that I’ll get to later this week.

On another note, I have to say, it was difficult deciding on the name for this recurring post. A Wok On The Wild Side, Wok-a Wok-a, A Wok To Remember and more all flooded into my head, but I just had to go with Wok This Way. I’m a big Aerosmith fan and a Run-DMC fan, so it just makes sense.