Cooking With a Wok

When done well, cooking with a wok is a mix of Confucian artistry, Taoist austerity, and Zen harmony.



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For cooking with a wok, here are a useful set of implements.
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Immerse the meat in marinade.
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Slice the meat—chicken, in this case—into uniformly thin strips.
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Slice the vegetables into bite-sized pieces.
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Place some water and a steamer rack in the wok.
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Steam the vegetable under cover until they are just tender all the way through but still crisp. 
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Add the steamed vegetables to the meat.
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Empty, clean, and dry the wok. Heat up some cooking oil and stir-fry the meat.
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Add marinade and stir-fry everything together.
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Stir-fry everything until the vegetables are heated through and a light coating of gravy covers every morsel.
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A finished stir-fry meal ready for serving.
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