— Mitch Miglis

So, you know a most while cooking is done with oil but it doesn't an absolutely doesn't have to be there. Um, you know, I always tell people if you're gonna use oil and use a little amount of it because most people are just like pouring tons of oil into it. So what you can do is just put a little bit of oil in the bottom of your woking and take a towel and wipe the outside because then what you're doing is creating the non-stick surface and unless it's an oil that you're looking to be able to get the flavor out of which is not a whole lot of oils, right? Like sesame oil is one that gets a lot of flavor out of it, but you don't that's not a high heat all you're not gonna cook with that. Right? So most people cook with something like canola oil because it's or avocado oil because it's high heat but you're not really eating an avocado Flair flavor out of that or the canola flavor out of that you're doing it because it there is no flavor to it. So I always say just uses little of it as you possibly can. So if you're going to use it just wipe it down the paper towel, then you have your non-stick surface and then you can cook in it. And if you really love the flavor of the oil like the Sesame Well, so many people like I love the flavor of olive oil and it's like well you're cooking most of the flavor out of it. If you're cooking with it to begin. So add the oil to it at the end of the dish. If you really like the flavor of it. That's the way to be able to cook it that way. So I say the same thing with this like, you know, make your non-stick surface if you can use just a little bit of oil, but if you don't want to use the oil go ahead don't use it at all. And then if you do want just a little bit of the flavor put the flavor the oil on at the end of the dish, especially on those low heat oils. So you don't burn off the flavor. So yeah, just a little bit of coating wipe it down with the towel and then do your cooking or use the method with no oil and I talked about using like a vegetable broth or a mushroom broth or something like that. The biggest part of wok cooking is to make sure that it's a dry most of the time and then at the end you want to add some of your liquid to add some of those flavors. So just make sure you're not starting with like a soup or you know at the beginning of the dish because a lot of people do make that mistake where they add too much liquid right away to the dishes and then you're basically, you know doing like a soup style in your wok which you don't want to do the wok is made to you know, move a lot really high heat really quick, you know, everything in the wok is done really really quickly. It's all done high heat and then you add the liquids at the end to be able to kind of release everything off that pain and add a lot of flavor to it.