Here’s the first polar vortex stir-fry shot ever: Chinese Trinidadian Chicken with Mango Chutney stir-fried by Wok Wednesdays member Rob Baas, in Kentucky, where it’s 6 degrees with a wind chill of minus 15 degrees. Notice the snow in the background! Thank God the stir-fry time is only 3 1/2 mins!
For those of you not familiar with Wok Wednesdays, it’s an online cooking group that’s been stir-frying their way through “Stir-Frying to the Sky’s Edge” since the spring of 2012. We stir-fry one recipe every other Wednesday. The majority of the discussion and posts are on the Wok Wednesdays Facebook page. There are stir-fry newbies, advanced wokkers from all over the globe sharing their knowledge and questions and I try to check in as much as possible. This Wednesday the recipe is Chinese Trinidadian Chicken with Mango Chutney. To see the recipe schedule go to the Wok Wednesdays site.
Grace,
Do you recommend one wok for cooking with heat and another for steaming? I don’t want the steaming to damage the patina on my wok. Any ideas? Thanks
Chris
Chris, Old-fashioned cooks typically have one wok they use for stir-frying, pan-frying, deep-frying, braising, and a second wok for steaming, boiling, and poaching. Once a wok has a sturdy patina you can use it for everything, but for a new wok it’s a good idea not to use your wok as a steamer. The patina will dissolve on a new wok.