Stir frying is very common in chinese cooking. Instead of sauteeing, this technique is often used to cook meats, poultry, seafood and vegetables more rapidly. Most of the ingredients are either minced, sliced or diced. With a small amount of oil, the ingredients are cooked at a very high temperature and tossed vigorously around. The oil is used to seal in the juices, texture, flavoring and to preserve the coloring of the ingredients. Next a small amount of liquid (such as water or broth) is added to help the food cook quickly. When complete, not only does the food looks and tastes good, but it also retains all its nutritional value. The key to stir-frying is understanding that each ingredient has its own cooking time. Understand that tender ingredients need less heat, while tougher ingredients need more heat. Timing is essential and since many ingredients are involved, you must learn to understand when the appropriate time is to add each ingredient. Ingredients should be tossed into the pan or wok without delay and must be stirred constantly. Keep your hands on the stirring, your eyes on the food and be conscious of the next step. All your senses must be used and all it takes is common sense. If at anytime you feel things are moving way to fast, all just take your pan off the heat and relax. Once you're ready to cook again, just turn on the heat and continue where you left off. 
Before you begin stir-frying, be prepared. Go through the recipe and make sure that everything is ready. Keep everything close because once the heat is turned on, everything must be on hand.Once you've finished stir-frying, the dish is should be served right away. If left on the stove even a minute or two longer, the dish will continue cooking from their own steam. Greens begin to lose their coloring and foods start to become overcooked, soggy and tasteless. At first, stir-frying may seem intimidating, but with practice and perseverance comes satisfaction. It will become increasingly easier and enjoyable once you get the hang of it. Eventually, stir-frying will become intuitive and as natural to you like boiling water. Need a simple wok? We offer three (3) types of woks:
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