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• Do not substitute solid shortening, butter or margarine for oil.
• If it isnecessary to add more oil tothe wok (if meat sticks to the pan while
cooking it) let oil flow down the side of the wok so that fresh oil iswarmed
by the time it hits the meat.
• A plastic condiment bottle with a spout makes it easy to ring the wok with
oil.
• Use the two bamboo rice paddles (a right and left-hand version) included
with the wok accessory, together for ease in tossing and stirring foods.
Lift food from the surface of the wok and drop back in with a tossing
movement.
• If food is added in stages and additional oil is added, be sure oil is hot
before adding the next ingredient.
• Stir and toss the food rapidly and constantly and it will be practically
impossible to burn the food. All stir-frying should be done at the highest
heat possible. There should be loud cracking, hissing and popping as
food isadded. Exercise care when adding foods, particularly frozen stir-
fry vegetables.
• If a sauce is added to the food just before serving to thicken and flavor
the food, pour liquid down the side of the work, not directly into the food.
This way, the sauce is hot by the time it reaches the food. Another
method isto push the food away from the center of the wok. Add sauce,
let bubble slightly before stirring infood. Warming the liquid before other
foods are added does not slow down or stop the cooking process.
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• All the seasoning of stir-fry dishes is done in the kitchen by the cook.
• Undercook everything. Since the wok is very hot, the degree of
doneness of ingredients can be deceptive.
• Serve the finished dish immediately.
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