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Thread: do you wok? page

  1. #1
    Muppet's Avatar
    Muppet is offline Senior Member
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    Aug 2010

    Cool do you wok?

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    So I have been thinking that a solution to my "I don't have enough time to cook vegetables" is to get a wok. From what I understand a lot of nutrition is retained through using a wok because you don't expose the vegetables to a long duration of heat. And you can throw some small cut up meat and have a meal. So does anyone else wok a lot? Any wok recommendations? Any help...

    Wok On!

  2. #2
    PrimalWannabeGirl's Avatar
    PrimalWannabeGirl is offline Senior Member
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    Feb 2010
    upstate NY
    Do I wok? No, I'm retired.

    Sorry, couldn't resist...

    I don't wok, I do crockpot cooking, though, on especially busy days. I do stir-fries, but in a regular, large skillet.


  3. #3
    Pandadude's Avatar
    Pandadude is offline Senior Member
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    Feb 2010
    Have a large wok here at my dorm and I use it once in a while, pretty nifty when you want to combine the browning of a pan with the volume of a pot! This is the case when including brocolli and cauliflower etc.

  4. #4
    BarbeyGirl's Avatar
    BarbeyGirl is offline Senior Member
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    Aug 2009
    SW Idaho farmland
    Like PWG, I do stir-fries in a big skillet -- mostly because I don't need another, large item to store in my kitchen!
    Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm!

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  5. #5
    kitana's Avatar
    kitana is offline Senior Member
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    Apr 2010
    Seattle, WA
    Yes! I <3 my wok! And I got it for exactly the same reasons you are considering, and it has indeed had the desired effect. Nothing is simpler. Most of my recipes take 15-20 minutes from raw ingredients to finished, savory meal.

    However it's not just for stir frying that's for sure (although nothing beats it). It's the best of all worlds - steaming, sautee'ing, simmering, reducing, etc. I make lots of one-dish meals in my wok as well as soups and sauces. I use it 2-3x a week. Get something that has terrific heat distribution like carbon steel or anodized aluminum. With the high heat used for many wok recipes, non-stick would worry me - plus its heat distribution is not as good nor is it even.

    Also - if you get a wok, make sure you get a good sharp, balanced chef's knife if you don't have one. A good knife is as important as a good wok because it makes chopping a mound of veggies fun instead of an ordeal.


  6. #6
    kiwineil's Avatar
    kiwineil is offline Senior Member
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    Sep 2010
    sydney australia, kiwi originally
    what kitana said ... but also get a bamboo steamer - then u can steam yr veges in the wok .. flavours are gorgeous ...

  7. #7
    breadsauce's Avatar
    breadsauce is online now Senior Member
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    May 2010
    I would love a wok - but my cooker (stove?) is electric and really, it needs to be the hot, HOT heat of a big gas ring to make a wok work (sorry - that sounds too bad!) properly - according to a Chinese chef I know. So I just use a frying pan, a slow cooker or an oven. Depending on what I cook....

  8. #8
    Bostonbully's Avatar
    Bostonbully is offline Senior Member
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    Apr 2010
    Newton, NH
    I love my wok, and bamboo steamer.
    "Live Free or Die"

  9. #9
    Odar's Avatar
    Odar is offline Senior Member
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    Jul 2010
    I too love my wok and am always making my cauliflower fried rice in it...

  10. #10
    Bushrat's Avatar
    Bushrat is offline Senior Member
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    Apr 2010
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    I wish I had a wok. I have an awesome recipe for cooking pork belly in a wok. Basically the meat ends up deep frying in its own fat.

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