This wok is something of a one-hand wonder. Throughout testing, it proved to be comfortable and easy to hold and balance, whether we were tossing vegetables or transferring it from hob to table. We stand behind the product and will replace any shipment that arrives damaged, but keep in mind it is a handmade oven with some inherent imperfections.

Gas BBQs | Weber® Official

But producing that bed of coals takes time, which is why, to recreate this stir-fry environment at home, the combination of the Weber Genesis® II gas barbecue and a heavy, rounded cast iron wok are just perfect. While you can still make a stir fry in a frying pan, a wok should be your pan of choice – ones made from carbon steel will also impart the traditional smoky stir-fry flavour known as "wok hei". What materials are woks made from? Put everything except the pork belly, vegetable oil and sesame oil in a large shallow dish. Lay the strips of pork in the marinade, massage well with your hands, then set aside at room temperature for 20 minutes, during which time the meat will release liquid into the marinade. Since a properly heated wok cooks food fast, it’s important to have all your ingredients prepped and laid out before you even begin. This means you need to read the recipe, wash, dry, mince, chop, and slice everything that requires it, and measure it all out into small bowls or onto plates (as many as necessary; ingredients that get added to the wok at the same time can be held in the same bowl, but otherwise it’s best to keep them separate). We carefully triple-box every oven to ensure safe arrival, and we usually ship this just once or twice a week so please note it may take a bit longer than expected to get your oven.Always use an oil with a high smoke point—meaning something that can be heated to very high temperatures before it starts smoking—and a neutral flavor. Peanut oil, canola oil, and grapeseed oil all fit the bill. (See our guide to cooking oil for more on each type, and others.) Another durable option, we like how sturdy this wok felt on the hob and appreciated its oven-safe design. About seasoning: Use detergent only once with hot water to remove oil residue etc. Flush/rinse and set your gas-burner to the max and leave it this way. Now really burn-in your wok. Making sure the flames hit every corner (if any) on your wok. Typical colouring should appear (OCC exhaust type) when you think you're done, continue until the steel turns nearly dark, and turn of the heat. Now moisten? (slightly wet) a paper towel with good quality sesame oil or if you're allergic to that, sunflower oil. Rub the inside of your wok with this towel, it should smoke a lot. That's it you're done. Cleaning: Bamboo brush and hot water, goodbye Mr. Muscle and other crxp!. Enjoy!

Wok Burners for Restaurant-Style Stir-Fries The Best Outdoor Wok Burners for Restaurant-Style Stir-Fries

Chewy, wok-charred noodles are amazing, and in this version of the Thai classic pad see ew, they’re paired with seared slices of flank steak and Chinese broccoli. Make sure you prepare the noodles as directed in the recipe so you don’t end up with one giant clump. Get the Pad See Ew recipe. Shrimp Fried Rice On the Grill The wide gas ring on the Gas One burner is great for brewing and boiling, but inefficient and dangerous for wok cooking. Originally from Dorset, Heidi’s simple pleasures include finding new and unique ways to rid her life of stray pet hairs and telling anyone who’ll listen that tea tree oil is a natural disinfectant. The Eastman Portable Kahuna Burner has lower total BTU's than other models, but its centered, concentrated gas ring makes it great for stir-frying.

Heat a wok or a large, high-sided frying pan and add a tablespoon of sunflower oil. Once the pan is very hot, and working in batches, stir-fry the pork batons until golden brown all over and the fat starts to melt. Transfer to a bowl with a slotted spoon and repeat with the rest of the pork. Whether you’re throwing together a speedy stir fry, braising meats and veggies, or dabbling in a little deep- frying, the trusty wok is a worthwhile addition to your kitchen. Available in a variety of styles and sizes (and prices!), there’s plenty on the market to choose from. To serve, put a 100g portion of noodles into each bowl, cover with a ladle or two of strained broth and top with a generous spoonful of the pork belly sauce. Finish with a scattering of finely chopped spring onion and fresh coriander. Return all the pork and any juices from the bowl to the wok, add the chilli flakes and powder, and stir-fry for about four minutes, until fragrant. Add the garlic, stir-fry for a minute or two, taking care it doesn’t catch and burn, then stir in the hoisin, bean paste, ketchup, soy, sesame oil, sugar and white pepper. Simmer, stirring constantly, for seven minutes, then take off the heat. Pre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate.

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tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese food store (or absinthe, at a pinch)If you’re someone who uses your wok from morning to night, every single day, then this Prestige model should be on your radar. Made from recycled aluminium, it showed no signs of wear or tear during testing and remained as good as new, even after multiple dishwasher cycles.