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