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Home » Wok

Wok

Spider Strainers

Spider strainer

A spider strainer is a low, shallow, round basket on a handle. It is called “spider” because it looks a bit like a metal spider web.

Stir-fry

Stir-frying is an Asian cooking method that involves tossing food items in a high-sided frying pan called a wok with some heated oil over very high heat, to cook the food quickly. In Shanghai, stir-frying is done over a medium heat and more slowly, as they want to emphasize overall texture. The heat used is…

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Wok Hay

“Wok hay” is a Cantonese expression that describes capturing into the food the “hot breath” of a seasoned wok. Hay means “breath”, “energy” or “spirit” in Cantonese. Wok hay describes food that has been “wokked” properly. The food must have the right aroma (“heung mei”); The flavours are concentrated; Meat is juicy, and almost tastes…

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Wok Ladles

Wok ladle

A wok ladle is a large spoon whose bowl and angle has been specially designed to work inside the curvature of woks.

Wok Spatulas

Wok spatulas

A wok spatula is a long-handled spatula used for stir-frying in a wok. The handle will be long to help keep the hands of the cook away from the intense heat of a wok.

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