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Wok Cooking

This is a rapid-cooking method invented by the Chinese. It is the brisk cooking of small pieces of ingredients in hot oil over intense heat for a short time.
  1. Organize and prepare all ingredients before beginning to cook. Clean and chop garlic, ginger, and herbs. Measure and mix ingredients for sauces or thickeners. Cut meat, poultry, fish, and vegetables into pieces of about the same size to ensure even cooking.

    Cut ingredients into even-sized pieces for stir-frying.
    Cut ingredients into even-sized pieces.

  2. Hot Tip!
    A Chinese spatula is a handy tool for stir-frying. This long-handled utensil has a wide, flared, rounded metal edge that conforms to the shape of the wok. It is used for stirring and tossing the food. A wooden spoon also may be used and will not harm nonstick surfaces.
    Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds.

  3. Add food pieces in small batches. Most recipes call for stir-frying meat or poultry first, followed by faster cooking vegetables. Cook ingredients until done, keeping them in constant motion by stirring or tossing vigorously. Remove from wok and keep warm. Repeat with remaining ingredients.

    Stir vigorously.
    Stir vigorously.
  4. Once cooking is completed, remove wok from heat and serve food immediately.