Page 21 Advertisements Column 2

Press, 12 August 1980, Page 21

I Chinese Wok 1 SB i ■' H ® ? Y i < K«y ■-'L m : l x m EBBFvRKfcz MS 9 MT 1 H L Sgliß Fl' B I I 9Hm b ; <'ltek' ■ 11 W r |g tfefilm S The essential stir-fry cooking utenssL J Made of spun steel Economically priced $16.95 H Chinese cooks know that cooking foods quickly in small amounts of liquid is both E M nutritious and tasty. Foods are all cut into bite-sized pieces for rapid cooking. This is HI the reason you won’t find a knife at a Chinese dining table. : A few spoonsful of vegetable oil are poured into tha base of the WOK and brought B to a very high heat. Sliced, chopped, cubed or shredded ingredients are added slowly H and stirred constantly until they are barely crispy. Then they may be brought to the L sides of tha WOK for any further cooking required. Excess oi! drains away and Im the fullest flavour and colour of each food is maintained to the maximum. K 3 B But the WOK can be used for more than just stir-frying. It's ona of the handfest H sauteing pans you'll ever use and it’s perfect for stewing and making omelets, too. fi| And you'll want to use the WOK for braising meats and preparing rice dishes called ■ J for tn Spanish, French and Italian recipe* In short, the enthusiastic cook will find his K'l a| WOK just about Indispensable. L' j