Wok cooking is a staple in Asian cuisine and can be used in creating stir-fry as well as other meals. A wok is type of pan used on the stove. Its deep well allows for quick and fast cooking. In most stir fry recipes, thinly-sliced vegetables are used to complement pieces of seasoned meat and an Asian sauce. You can use frozen vegetables straight from the freezer or thaw them out prior to cooking.
Lightly oil a wok with canola. You want the pan heated to about 176 degrees C.
Pour a desired amount of frozen vegetable in the wok. Don't overcrowd the wok as this may cause the veggies to steam and become soggy. You want each vegetable to touch the surface area of the wok.
Cook the vegetables for about four minutes or until crisp tender. Keep watch on the vegetables and move them around often.
Thaw vegetables in a microwave-safe dish with water. If you're using a 340gr package of vegetables, add two tablespoons of water.
Cover and cook on the defrost setting of your microwave. Cook until vegetables have been defrosted. Let sit in microwave for about two minutes.
Pull the vegetables out of the microwave. Be careful -- the vegetables may be hot.
Lay out paper towels. Lay the vegetables onto the paper towels in one layer. Pat completely dry with other paper towels.
Follow Steps 1 through 3 from Section 1.
Add cooked chicken or other meat to the stir fry after you've cooked the vegetables. Add your favourite sauce if you would like as well.
Be careful with oil in a hot wok. It can easily splash onto skin and cause burns.
Tips and warnings
- Add cooked chicken or other meat to the stir fry after you've cooked the vegetables. Add your favourite sauce if you would like as well.
- Be careful with oil in a hot wok. It can easily splash onto skin and cause burns.
Things you need
- Frozen vegetables
- Paper towels
- Microwave-safe dish