Tip of the Day: “Woking!”

Quick Cooking – “Woking”

Much of Asian cooking relies on flash cooking of vegetables and meats at high temperatures, known in the West as “woking.” A bit of oil is placed in a slant-sided pan or wok. The oil is heated until smoking. Vegetables and meat or fish are added and tossed against the sides of the pan, resulting in a crisp texture in the vegetables. The high heat brings out the flavors of the vegetables, too.

Meat, poultry and fish are cooked before the vegetables, removed from the pan, and then added back after the veggies are cooked.

Thank you for sharing, Katie Rosehill!

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