Wok 101

There is no end to the versatility and taste. E 'in a wok can be achieved by cooking is not used for frying, but for frying, steaming, a soup, or even to make popcorn. Less oil is needed for food to cook in a wok and fry calories and then the reduction of fat and protein. Vegetables cook beautifully, heated to the end, but always with a tight fresh. And the meat is more like a used as a flavoring ingredient. Chopped diced, four ounces of meat a flavor wok full of vegetables, reduce meat consumption. And of course there is no need to add meat to all, if you want. There are a couple of key things to the wok, the tools are different than traditional western cuisine:

Remember this rule - Hot Wok more oil equivalent cold foods can not be held responsible. ie get your wok really hot before adding oil. Have to get the oil for a minute or two, then put in the hot> Power.
Fry in a wok uses less time than normal pots. This is the point. Cook the food as quickly as possible. This will ensure that the meat has a crisp outside but still moist and soft inside and vegetables are heated through, but still some "bite".
Use peanut oil (unless you are allergic to peanuts!) The wok is very hot, even on a stove at home. Regular cooking oils have a low temperature for smoking peanut oil is smoking temperature over 500 degrees.
In fact I used a wok, as was done in most restaurant kitchens Eastern intense over a gas burner. A dish can be cooked in a wok around 3 minutes! Thus the fire is hot. Most kitchens do not have a heat source such as, but you can get close, if you have a gas stove. Good luck with an electric heater, or worse, an electric wok. You can still get to cook, but not quite the same thing.
NEVER> Cooking with a wok, do not have a lid. A cover is essential for cooking, plus a safety function, such as cooking temperatures can get very hot even on a large house, and edible oils are sometimes on fire. Reducing the lid ensures the problem in a hurry, especially if you're using the wok to fry.
To Wok in a regular oven, cook the meal during cooking meat, then remove as possible.heat wok, then put the vegetables cook the vegetables for a few minutes, add the meat and put the lid on the last minute. This steam and ensure the food cooking.
If the dish is ready, serve immediately or sauce by dissolving one tablespoon of cornstarch in 1/2-cup water (or vegetable broth or beef broth is even better) and to supplement the diet. Let boil until the sauce thickened, then serve.
They spend more time inPreparation of actual cooking. Vegetables cut into bite-size pieces at an angle to the surface of the vegetables in the wok to increase.