Living

You don’t have to use a wok for
stir-frying, but I do believe it is
easier if you do, Skillets or frying
pans will do the job for you.

Perhaps it’s just in my mind, but
woks somehow seem to add a
more authentic oriental flavor to
stir-fry cooking.

Woks don’t have to be expensive
and, chances are, if you were
mared within the last five years
OF SO, you were given one for a
wedding or shower gift. As I
mentioned last week, we picked
ours up at a garage sale!

It has been my experience that
olive oil is best for wokking but
you Can use any oil in a pinch. One
tablespoon is sufficient to heat and
then coat the pan all over.

Cooking with a wok is a bit like
one of those “do-it-yourself” kits:
you have a basic starting point and
then you add your own variations.

For your basic meat ingredient,
you might choose one (or more) of
the following: raw or cooked
chicken; raw or cooked, beef,
lamb, pork or veal; raw or cooked
shrimp, scallops, prawns.

Add to it any one (r more) of
the following for vegetable con-
tent:

Carrot strips, onions, either cut
into quarters and “‘flaked’’ or
green onions sliced or chopped,
mushrooms (fresh, canned or
dried), green, red or yellow pep-
pers, chopped celery, chopped cab-
bage, parsnip or turnip, artichoke
hearts (canned and quartered),
green beans, asparagus, broccoli,
bok choy or cauliflower. In short,
almost any vegetable.

Other optional (and Oriental)
additions would be bean sprouts,
water chestnuts, bamboo shoots,
and crisp Chinese noodles.

Seasonings can include any of
ginger, salt, pepper, Chinese Five

Spice, Szechuan Seasoning,.

thyme, parsley, rosemary, garlic.
Generally, seasonings should be a
little on the spicy side rather than
bland, but again, it’s really up to
personal preference.

“Exotic” additions would be
peanuts, sunflower seeds, pine
huts, walnuts, macadamia nuts or
croutons, pineapple chunks, ripe
olives, pimento strips.

By now, I guess you are getting
the picture. When wokking, you
don’t have to rely on set recipes.
It’s more like making do with
what you have on hand or what
your personal favorite ingredients
are.

The thing that is common to

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TheReview

Wok this way Part 2

wok recipes is the cooking
method.

You start off by heating the oil.
Tilt the wok to spread the oil
around. Be careful. it’s hot!

Then put in the main meat
ingredient (If you’re using one),

Stir to coat with oil and continue to
stir as it cooks. Because it is cut up
into small chunks or in thin strips,
it will cook very quickly — 3 to 5

Si

REVLON
LIPSTICK

minutes may be enough.

Now you can either add the
vegetables and stir-fry them with
the meat, or you can remove the
meat and stir-fry the vegetables
together and put the meat back in
later.

Once all ingredients have
received their initial sur-frying,
add about a tablespoon of soya
Sauce or teriyaki sauce. In a pinch,
a tablespoon of Worcestershire
sauce will do. You can stir in up to
a cup of chicken or beef broth as
well as, or instead of the Soy sauce.

Now shake in the spices and/or
other seasonings. Taste and correct
seasoning to your personal prefer-
ence.

You can, if you wish, puta lid on
the wok now and cook covered for
about four or five minutes. Or you
can leave the lid off and stir-fry
with a wooden spatula until vege-
tables are just tender-crisp,

Ingredients such as bamboo
shoots, water chestnuts and Chi-
nese noodles can be tossed in at
the last minute and stirred in just
enough to heat them up. The same

applies to nuts and pineapple,
apple or olives.

Or, nuts can be added just before
serving and not subjected to any
cooking or heating at all.

From the above, you will gather
that wokking is a very flexible
method of cooking. It is suited to a
good variety of meats and vegeta-
bles and takes very little cooking

Wednesday, January 2A, 1990 — Aig

time. Preparation of the ingre-—

dients can, however, take some
time but could, I suppose, be done
the night before and placed in
plastic refrigerator containers with
well-fitting lids.

Quantities of ingredients will
vary from family to family but in
general you will know what a
serving of chicken or bamboo
shoots for one person should look
like. Just multiply it out by the
number of people you want to
serve and allow a little extra for
seconds.

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