Growing Western interest in the Chinese wok for stir-frying

Press, 12 August 1980, Page 21

Growing Western interest in the Chinese wok for stir-frying

Cooking in China is a highly-developed art done with the utmost skilL Chinese cooks know that cooking foods quickly in

small amounts of liquid is both nutritious and tasty. Foods are all cut into bite-sized pieces for rapid cooking. This is the rea-

son you will not find a knife at a Chinese dining table. In the district of Canton, the ancient epicurean capital of China, the unique method of “chow” or stir-frying vegetables, meats, poultry and sea foods was devised centuries ago. Dictated by circumstance, since both food and fuel were scarce and expensive, it was essential that everything be cooked quickly — without waste and using a minimum of wood or charcoal.

In our time, nutrition experts and. gourmets alike have become interested in stir-frying as a means of conserving both vital nutrients and flavour nuances.

The basic utensil required is a wok, a deeplydished basin of steel. A few spoonfuls of vegetable oil are poured into the base of the wok and brought to a very high heat.

Sliced, chopped, cubed or shredded ingredients are added slowly and stirred constantly until they are barely crisp. Then they may be brought to the dry sides of the wok for any further cooking required. Excess oil drains away and the fullest flavour and colour of each food is maintained to the maximum.

But the wok can be used for more than just stir-frying. It is one of the handiest sauteing pans you will ever use and it is perfect for stewing and making omelets, too. You can use the wok for braising meats and preparing rice dishes called for in Spanish, French and Italian recipes. In short, the enthusiastic cook will find his wok just about indispensable.

Scrub both the interior and exterior of your new wok thoroughly with a soap pad and hot water to remove the special antirust coating. Rinse and dry carefully with clean towels.

Rub the entire inner surface with a thick layer

of peanut, com or soybean oil and heat slowly until the oil steams. After three to five minutes, turn off the burner and allow the wok to cool.

Wipe away excess oil with paper towelling and your wok will be properly seasoned for initial use. After each use, rinse your wok, wipe it thoroughly dry and apply a light coating of vegetable oil to prevent rusting. Meats should be sliced almost tissue-paper thin against the grain, chopped into small cubes or long, small slivers or matchsticks. Vegetables should be shredded, sliced, diced or julienned to take full advantage of textures and harmonize in shape and colour with other ingredients in the dish. Chicken, duck or turkey should be cut into cubes 25mm or 38mm square. Fish should be sliced about 6mm thick or cut into 12mm cubes. Shellfish are usually sliced or chopped into pieces about 6mm thick. The Chinese chefs first choice is a good grade of peanut oil. It is virtually without a dominant flavour of its own. it permits cooking at high temperatures without smoking or chemical breakdown and it quickly seals in flavours.Soybean, sunflower seed, safflower seed, corn and rapeseed oils are all excellent alternatives — each adding its own characteristics to the finished dish. You will enjoy experimenting with different oils until you discover the exact type that meets your preference for each dish.

In spite of its particular suitability for sauteing or pan-frying in the European manner, olive oils are not suited to stir-fry-ing in a wok.

Here are a number of other materials used in various styles of cooking that are not recommended for the wok: Lard, chicken fat, butter, margarine, suet drippings or any, type of shortening. ,