Following on the heels of the post on my path toward getting a nonstick wok, I thought about the various ways you can use a wok. It’s such a versatile piece of cookware suitable for stir-frying, pan-frying, deep-frying, steaming, boiling, smoking, and roasting. (I think I forgot one because I’ve been told that are eight things you can do with a wok. Fill in the blank if you know it!)
I combed through the VWK archives and gathered a small collection of wok recipes. In the main, I avoid cooking food with lots of water in the wok because I’m reluctant to rebuild the patina. That’s to say, I don’t use my wok for steaming or long-simmered dishes (no stews!). This recipe roundup is broken into cooking methods so you can plug in where you want.
Just Stir-Fry: the super easy path
Kohlrabi with Garlic and Egg – A simple and delightful little Vietnamese dish. If you’ve never used the Sputnik-like vegetable known as kohlrabi, this is a great intro.
Stir-Fried Chicken with Black Bean Sauce Recipe – What’s served at restaurants as a dish featuring black bean sauce is often lacking in flavor. Get yourself some Chinese fermented black beans and become a wok star.
Stir-Fried Pork with Black Beans and Green Beans Recipe – An easy way to put a stir-fry on the table. With rice, it would be a complete meal.
Beef Chow Fun Recipe – A great measure of how nonstick your wok is. Heck, if the noodles stick, it’s still good. There’s always the next time.
Pan-fry then Stir-fry: a 2-fer in the wok
Spicy Basil Chicken and Tofu – You can combine 2 cooking steps in the wok with ease so as to not make a mess of the kitchen or have to clean up too much. Pictured at the top of this post, this is a great partial tofu take on one of my favorite Thai dishes.
Deep-Fry then Stir-Fry: deeply season your wok
Salt and Pepper Tofu Recipe – So good and full of flavor, this little ditty shows that tofu is no way bland.
Old School Sweet and Sour Pork – I made this just last month but think about the next opportunity to do it again.
Deep-Fry: snacks with a wok
Almond Shrimp Balls Recipe – Woks heat up fast so heating a little oil for a bite-size snack doesn’t seem like a chore. I had these fabulous fried shrimp balls at dim sum in Los Angeles and had to replicate them at home. Fabulous with beer or bubbly.
Spicy Asian Chicken Wings – So deliciously addictive to eat, the wings are fashioned after a popular rendition served at Pok Pok, a Thai restaurant in Portland, Oregon, by Andy Ricker. The chef who came up with the recipe is Viet-American and I can’t help but taste lots of cross-cultural elements. Or maybe I’ve eating too many wings?!
What’s your favorite way to use your wok? Your go-to wok dish(es)?
Dennis M Reed says
maybe braising is the missing wok technique?
Mike Yetter says
Used the same wok for I hate to say it...almost 40 years. I've never used soap, and it is as slick as my Al Clad non-stick sauté.
I'm meticulous on the soap thing. I use a special brush that doesn't even get near the sink in case my wife mistakenly used it for soapy clean up.
doledrumdiva says
Just got given a lovely old two handled wok by an even more lovely Chinese lady who comes to the senior lunch club where I volunteer - cooks like a dream - I'm hoping it knows lots of its own recipes 😉
DanS says
Great posts! Definitely going to try these dish with my wok!
Thanks for sharing!
Agree with Mike above. Don't use soap to clean wok.
Andrea Nguyen says
Maybe. It's one I don't do in the wok..
Andrea Nguyen says
Mike, that is soooo impressive! Wow. I hope you have someone to will that wok to. Seriously.
Andrea Nguyen says
How lucky you are. I wonder if the older woman is using a nonstick skillet to stir-fry? 😉
Andrea Nguyen says
I typically don't use soap. Every once in a while, a tiny drop is needed.
bubblegum casting says
very good post love your blog!
Gina says
Speaking of woks and things Asian, is there a cookbook that you could recommend for someone just starting in this style of cooking? I'd like a book that includes several styles, not just Chinese or Vietnamese, or does that not make any sense?