Six years ago in June, I bought a beautiful hand-hammered carbon steel wok that completely changed my life. Over the prior year, I had been cooking my way through Grace Young's Stir-frying to the Sky's Edge with the support of a Facebook group called Wok Wednesdays. But truth be told, I was a wok skeptic until I actually tried using one, aided by her tips on technique. I now reach for one of my woks for almost every meal I make, whether Asian or not. And I have been paying attention to and researching what factors make a stove better or worse for stir-frying in a wok. It all boils down to geometry, power and distance. My kitchen remodel is centered around wok cooking and I can hardly wait for it to all be done!
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| Outdoor wokking on a propane powered Volcano Grill. For more on Szechuan green beans, click here. |
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| Chinese-Jamaican Stir-fried Beef and Carrots in Calypso sauce from Stir-frying to the Sky's Edge |
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| Spring rolls with homemade wrappers deep-fried in the wok. Click here for recipes. |
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