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Braising/Stewing
The classic red cooking of China, cooking in water with soy sauce, is a form of
braising. This is avery good way to cook less tender cuts of meat, Braised meats
become tender and flavorful with slow cooking and do not shrink as is true of
roasted meats. The wok can also be used for preparing your favorite recipes for
soups and stews.
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To braise or stew:
1. Place wok on heating element. Add amount of oil specified in recipe or about
2 tablespoons. Turn heat control to "Hi". Heat the wok for about 2 minutes
(watch the time). Reduce control setting to "8".
2. Add meat; brown meat on both sides (about 5 minutes per side). Reduce
control setting if meat starts to burn.
3. Remove browned meat from wok.
4. Add seasonings and vegetables to wok; stir-fry briefly.
5, Return meat to work; place over vegetables; add cooking liquid; cover wok;
simmer until meat is tender using setting "2"to "3". Turn meat occasionally.
Tips:
• Meat to be braised should be at room /,
temperature and blotted thoroughly
before being browned.
• Additional vegetables may be added
to the wok the last half-hour to one
hour of cooking for a complete one-
dish meal.
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