| p>As you start to learn about Chinese cooking, a | | | | quantity of food stir-fried in a wok at one time |
| few special implements can be very helpful. | | | | the better; there should not be more than one |
| However, Chinese utensils are not absolutely | | | | pound of meat in your wok: if you have too |
| essential, despite the insistence of some | | | | many people for that, simply cook two lots. |
| enthusiasts. Even some of the Oriental women | | | | Woks come in several sizes. For ordinary family |
| who have settled abroad do very nicely without | | | | cooking, one with a diameter of 12 to 14 inches is |
| them, for quite acceptable substitutes are to be | | | | about right. If you are a traditionalist and buy an |
| found in any kitchen. But the Chinese utensils are | | | | iron wok, it must be seasoned before its first use |
| useful, especially for the beginner, and fun as well. | | | | so that it will not rust, and also so that food will |
| They are not expensive and they are easy to | | | | not stick to it. Before seasoning yours, wash it |
| find, so it seems a pity not to try them out. In | | | | thoroughly with hot water and whatever |
| case the thought of a new set of pans worries | | | | detergent or soap you usually use. Rinse it |
| you because they might take up a lot of room, | | | | carefully, and then, after you have wiped it, |
| relax: these utensils are so versatile that | | | | heat it to dry off any excess water because the |
| remarkably few are needed. | | | | iron rusts easily: even after seasoning, the wok |
| First in importance is the wok, which serves as | | | | must never be left wet. Wash, rinse and dry the |
| cooking pan and pot; the name in Cantonese | | | | cover in the same manner. Now put the wok |
| means simply "cooking vessel". Its shape has | | | | over a medium heat and wipe the surface with a |
| remained unchanged for centuries. A wide cone | | | | small pad of paper towelling soaked with |
| rounded at the bottom, it has one or two handles. | | | | groundnut or other vegetable oil until you are sure |
| The wok's shape was originally dictated by the | | | | the entire surface is covered with oil. Repeat once |
| Chinese stove that had an open top surface into | | | | or twice, until the paper remains clean after |
| which the round-bottomed wok with its flared-out | | | | wiping: this shows the wok has been cleaned of all |
| sides fitted securely. Nowadays a metal collar or | | | | dirt and impurities and is now ready for use. |
| ring purchased with the wok adapts it neatly to | | | | Now the wok is ready for use. Keep pot-holders |
| any gas or electric range. The wok usually comes | | | | handy to grip the hot handles while you are |
| with a snugly fitting aluminium lid. In its classic | | | | cooking. To clean the wok after use, fill with hot |
| form the vessel is made of iron, which keeps a | | | | water and let it soak until all particles of food can |
| steady, intense heat. However, excellent woks | | | | be wiped off easily with a cloth. Do not use soap |
| are also made in steel, stainless-steel and | | | | and do not scour with steel wool or use strong |
| aluminium. | | | | detergents; these will destroy the surface created |
| The wok is a wonderful addition to the kitchen: | | | | by the seasoning process. Gentle rubbing with a |
| any discussion of specific Chinese cooking | | | | cloth or with a brush or nylon scourer should be |
| methods will show how practical it is. Its even | | | | adequate. Always dry over the flame after |
| heat makes possible the very short cooking times | | | | cleaning, and do not be alarmed when the wok |
| so important in Chinese food. It is especially | | | | begins to blacken. It's supposed to. |
| suitable for stir-frying, but there are few cooking | | | | If you cannot get a wok, all is not lost; you can |
| methods for which it cannot be used, or | | | | still cook Chinese food. A heavy frying pan is a |
| ingredients that cannot be cooked in it, in | | | | good alternative. There are even those who |
| either Chinese or Western style. For example, its | | | | declare that because it is flat-bottomed and easily |
| smooth sides make it perfect for scrambling eggs | | | | exposed to the heat, the frying pan has some |
| or preparing omelettes. But its success in Chinese | | | | advantages over the wok. If you do use such a |
| stir-frying is due to its shape, since food is easily | | | | frying pan, take special care to turn the food |
| turned along the steeply sloping sides and evenly | | | | continually while cooking, and so cook it quickly |
| covered with oil as it falls back into the bottom. | | | | and evenly. |
| Remember, however, that the smaller the | | | | |