Why Waste a Wok?

So, you've finally taken the plunge and purchased a wok. And not just any wok, either. Adhering to the wisdom of cookbook authors such as Martin Yan and Ken Hom, you've purchased a 14-inch, carbon steel wonder that the host of "Yan Can Cook" himself would be proud to use. Driving home, you pass the time dreaming up new and exotic stir-fry combinations. After seasoning the wok - painstakingly following the manufacturer's instructions - you give it a place of honor in the cupboard, next to the expensive crystal punch set Uncle Harry gave you for a wedding present.

And there it sits. Unless you're whipping up a quick and easy stir-fry for dinner, or wowing guests with your culinary prowess by dropping batter-coated chicken balls into a bath of sizzling oil, the wok remains in the cupboard. In other words, you use it only when cooking Chinese food.

I must confess that, until recently, I fell into this category. Don't get me wrong - it's not as if I have to wipe off an inch-thick film of dust each time I'm seized with a yen for stir-fried broccoli. We love Chinese food at my house, and the wok gets a lot of use. It's just that I never thought of using it to cook anything else. But, no more - readers and fellow About Guides have come up with some great ideas that mean my wok will be spending even more time on the stove in the future. I hope that you'll try some of them as well.

Wok This Way - Tips for Using Your Wok