The workhorse of the Chinese kitchen, the wok has been in use for over 2,000 years.Thanks to its unique shape, the wok can cope with virtually all types of food and cooking techniques.
Woks were traditionally made of cast iron, which maintains a steady, even heat. It is worth noting that Chinese cast-iron woks are thinner and lighter than the Western equivalent.They heat up more quickly and also form a more stable layer of seasoning that prevents food from sticking.The downside is that they are prone to shattering if mishandled or dropped. Western cast-iron woks are sturdier but slow to heat up and cool down. Currently, the most commonly used material for woks is carbon steel.
This collection of recipes is all about cooking fresh and tasty meals that everyone will enjoy! Wok cooking can produce a surprisingly varied range of dishes and is perfect for those of us who want quick meals but do not wish to compromise on flavour.
Included in this volume is a huge range of ideas from healthy, everyday suppers to vibrant, colourful dishes for days when you are in the mood for something more exotic. All of the recipes require limited preparation and are made with readily available, seasonal ingredients. Written in a straightforward way, this collection of recipes provides plenty of ways to upgrade your daily menu and offer tantalizing dishes to your friends and family.