Wok Like a Man

By EdieK

East Meets West: How to infuse Chinese spice into everyday Western grub

1. Chinese five spice A combo of star anise, cinnamon, cloves, peppercorns, and fennel. Use it Combine 1 cup of almonds and ½ teaspoon of five-spice powder and spread it on a lightly greased baking sheet. Bake in a 350°F oven for 10 minutes, stirring once. Sprinkle on stir-fried vegetables.

2. Hoisin sauce A sweet and spicy dipping sauce, made from soybeans, garlic, vinegar, chili peppers, and salt. Use it Brush on ribs, pork, salmon, and chicken. Dilute with water if desired.

3. Rice wine A salty alcohol-based cooking wine. Use it Top your salad with a vinaigrette of 2 tablespoons peanut oil, 2 tablespoons rice wine, 1 teaspoon dark sesame oil, 2 teaspoons tamari or soy sauce, 1 teaspoon minced ginger, and a pinch of chili flakes.

4. Peanut oil Ideal for deep-frying and stir-frying. Use it Heat peanut oil in a wok. Cut a sweet potato into long thin strips, about ¼-inch thick. Place the strips in oil and fry 5 minutes. Dry and sprinkle with rosemary and cayenne pepper.

5. Ginger Revered as a digestive aid. Use it Add diced fresh ginger to marinades, soups, or vinaigrettes.

Ingredients

• The basic stir-fry takes about 5 minutes and requires three things: precut ingredients, high heat, and good timing.

Preparation

Step 1

Step 1: Crank the heat and add just enough oil (peanut, canola, grapeseed, or olive) to coat the wok—1 to 2 tablespoons. When the oil is hot (but not smoking), add the chopped protein and cook it until it changes color, moving it constantly with a wooden spoon or heat-proof spatula to ensure even cooking. Then remove the protein and set it aside.





Step 2: Give the wok a quick scrub under cold water to wash out any leftover protein that might burn. Return the wok to the heat and coat it with new oil. (If it pools, pour off excess.) When the oil is hot, add a teaspoon each of thinly sliced ginger and garlic and cook until fragrant—15 seconds or so.





Step 3: Add evenly cut vegetables of your choice and cook them for 2 minutes. Again, it's important to keep things moving with your spoon or spatula. A perfectly stir-fried vegetable is fork tender with a little crunch. Add a splash of Chinese cooking wine and let everything sizzle for a few seconds.





Step 4: Return the protein to the wok. Most Chinese chefs add a ⅓ cup of broth and a pinch of cornstarch. Cook over high heat until the broth thickens, about 1 minute, then add a few shakes of soy sauce and—if you want to go really authentic—a daub of oyster sauce.