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Steaming
The wok's unique ability to retain high heat makes it useful as a steamer. Foods
do not dry out when steamed and they retain their color, flavor, and are juicy.
Flavors of food mingle more completely. For diet conscious cooks, little fat, if
any, is used and vitamin and mineral loss in minimal. A wide variety of foods
including seafood, poultry, vegetables, desserts, and breads can be steamed.
Even leftovers can be reheated. Foods will cook in steam as fast as in simmering
water and with less flavor loss.
To Steam:
1. Add from 2 to 2 1/2 cups of hot water to wok.
2. Place steamer rack over water. Rack should be positioned so that cut edge
of spokes face up; this eliminates the possibility of spokes scratching finish.
Rack should not touch water.
3. Cover wok, turn heat control to "Hi" and bring water to a boil (about 4 to 5
minutes).
4. Once water is boiling, carefully lift lid (open away from you to prevent burst
of steam in face), add food to wok. Foods can be placed directly on the metal
steamer rack or in a shallow plate which is then set on the rack. If a utensil
or plate is used, be sure it does not cover the entire steaming rack; allow
room for steam to circulate. A clear utensil has the advantage of allowing
you to watch water level in wok.
5. Cover wok. Reduce setting to "3" to "8" to maintain steam. Keep at least an
inch or more of water boiling under rack.
6. Steam for time in recipe or the same amount of time for foods simmered in
water.
7. For long term steaming, check the water level occasionally to be sure wok
doesn't dry out. Add boiling water as needed. IMPORTANT: Do not letwok
continue to heat without water; this can ruin the finish.
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