Beginning Cooks Frequently Asked
Questions
How do I clean my Wok?
Never use soap or an abrasive cleaner. Instead, wash the wok in hot water. If
necessary, you can use a copper scouring pad to remove particles of food sticking to the
bottom. (Hint: If you find this problem occurring regularly, the next question may be of
help).
Why does food stick to the bottom of the wok?
It all comes down to the oil. Heat the wok first, turning the heat up as high as possible. After about thirty seconds, add the oil, pouring so that it circles around the sides of the top before reaching the bottom. After about another thirty seconds the oil should be hot enough to add the food. If you follow this procedure carefully, you shouldn't have any more problems with food sticking. (For more advice, see "Twenty Tips for Stir-Frying").
What type of soy sauce should I use?
Light and dark are the two main types of soy sauce used in Chinese cooking. The dark sauce has a heavier flavor, while the light sauce is saltier. Both can be found at Asian markets. However, some people prefer to use other soys such as Kikkoman, which is neither as heavy or salty.
If you are on a sodium-restricted diet, try one of the low sodium brands and don't add
any other salt to the dish. Persons with soy intolerance (similar to lactose
intolerance) may want to try using a bouillon cube mixed with a few tablespoons of boiled
water as a substitute.
