Introduction to Stir-Frying Practice
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Your first task is to purchase a carbon steel wok (either round or flat-bottomed) that is suitable for your heat source (you may want to check out our Cooking School Store for related products). Season the carbon steel wok according to the manufacturer’s instructions or as shown in the lesson. If you have a dusty, rusty carbon steel wok in storage, pull it out and give it a good cleaning and re-seasoning.
Many other cooking skills are required for successful stir-frying. You may want to brush up on your knife, rice/grains and stock-making skills by reviewing the lessons in the corresponding sections of the school.
Stir-frying is all about high heat cooking. To understand how powerful Chinese wok burners can be, have a look at some of the following videos on You Tube. Asian cooks take stir-frying and heat very seriously.
Special Wok Burners
Professional Chinese Cooking
Wok Cooking is Fast
Taking Mise en Place & Multi-tasking to a Whole New Level
Shanghai Street Noodles
In partnership with:
Northwest Culinary Academy of Vancouver