Posted: February 24, 2023
If you are looking for quick, flavorful meals right in your home kitchen, wok cooking may be the best option. While woks are common globally, they may not be a much-used tool in your kitchen – until now. There are only a few things you need to get started. First, high direct heat to the bottom of your wok is critical for good results. BlueStar’s open burner ranges make wok cooking a breeze, without requiring a wok ring. Simply remove the ring grate on your Platinum, Nova or Culinary Series range and drop the wok directly into the flames – this delivers high even heat for restaurant quality results at home.
Check out these tips and tricks for using a wok. Whether its a quick weeknight meal or more sophisticated weekend spread – you are guaranteed a delicious meal in under 20 minutes.
Tip #1: Choose the right size wok
Tip #2: Complete prep of all ingredients before cooking
Always prep all ingredients thoroughly before you begin cooking. Wok cooking happens very quickly leaving you no time to cut additional ingredients or pull something from the fridge.
Tip #3: Place Your Wok As Close to the Heat Source as Possible
High, even heat is critical for the best results when cooking with a wok. With an open burner system available in BlueStar’s Platinum, Nova and Culinary Series ranges – no wok ring is required. You simply remove the top grate and are able to place your wok directly into the flame. This stabilizes the wok and more importantly creates better results with direct heat.
Tip #4: Properly season your new wok.
Tip #5 Preheat wok before each use
Always preheat your wok before every use. Add oil and wait until the wok begins to smoke. This will open the pores of the metal and seasoning, releasing the flavor stored in the wok.
Tip #6: Use high smoke point oils
For wok cooking, it’s best to use oils with a high smoke point such as grapeseed oil or peanut oil. Olive or vegetable oil has a lower smoke point and could burn your food and impact flavor.
Tip #7: Use proper ventilation
Proper ventilation is important when you are cooking anything, from scrambled eggs to searing steaks. But wok cooking gets especially smoky so proper ventilation is a must. Pairing a BlueStar vent hood with high CFMs and baffle filters is perfect for clearing the smoke, oil and smells from the kitchen.
Tip #8: Power, Power, Power
The key to wok cooking is direct contact between the bottom of the pan and controlled, high heat like the open burners on BlueStar ranges and rangetops that can reach up to 25,000 BTUs. This will allow you to stir fry meat and vegetables very quickly to produce a crisp, fresh flavor.
Tip #9: Never fill past half way mark
Never overfill your wok past the halfway mark. You need room for displacement of food, and also it allows your ingredients to cook quickly and evenly.
Tip #10: Keep food moving
You’ll notice in wok cooking that the chefs are always keeping the food moving. This is important to the finish because by stirring and moving the ingredients you allow for reduction in the sauce to adhere to the protein and prevent the food from getting overcooked. Continuously move your pan or use a utensil to move the ingredients.
Bonus Tip: Clean after use and proper wok storage
Clean your wok immediately after use with hot water and a sponge. This will protect the patina and preserve the seasoning of the wok. If the wok is likely to be left in storage for more than a week, use a brush or paper towel to cover the wok with a layer of oil or lard that will protect it. The best oil to use is peanut oil or canola oil, because they are inexpensive and have a high smoke point.
Integrated wok cooking with open burners creates a new level of ease and performance when trying to master the perfect stir fry for your family. Following these tips and tricks will allow you to wok cook like a professional chef in your home.
To build your own range capable of wok cooking like a restaurant range, check out our Build Your Own tool now at www.bluestarcooking.com/byo
Check out our favorite wok recipe: Mongolian Beef from Chef Paul Marshall
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 1/4 teaspoon salt
- 2 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
- Combine first 8 ingredients, stirring until smooth.
- Heat peanut oil in a large seasoned Wok over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
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