Adjusting Your Rice Cooker And Your Asian Recipe

wok asian recipe

If you love Chinese, Japanese or Thai cuisine then you will love eating at Wok Asian restaurant. Wok Asian is probably one of the most popular Chinese takeaways restaurants in Sydney’s cafe scene and also one of most popular Asian restaurants in Sydney! It is a real food paradise on Oxford Street Wok Asian restaurant is situated on the corner of Flinders St & Bank St in Darling Harbor. There are a small number of other Chinese restaurants, which are also available to compliment this fabulous place.

The Wok is the main cooking surface where food is cooked in a hot ceramic pan. The ingredients are usually put into a mesh basket which has a lid. This basket is then pulled back into the wok, where the heat of the fire and the aroma of the ingredients are permeated into the food. A lid is not required when using clay pots as the ingredients can be cooked more slowly.

The Ingredients

A close up of a boy

Once all of the ingredients have been added, it is time to turn the stove off. Place the serving dishes in the middle of the two burners, which are usually placed on opposite sides of the Wok. Place a few teaspoons of the selected ingredients on each dish. Turn the burner to medium high to bring the Heat Listed to Medium Level (it may take a little time to get to the correct setting).

The wok like the cooking vessel must be covered with water. Any loose particles should be removed before the next step begins. Add the onions, ginger and garlic to the water. Cover for about five minutes. If the ingredients have already been mixed together prior to this time, they can be separated prior to the next stage of the recipe.

When the wok is hot, add the oil. Use a wok brush to add the oil to the work as smoothly as possible. The wok may appear dry at this point but that is ok, the oil will eventually break down into its own liquid form.

The Starches And Sugars

A plate of food on a table

Add the starches and sugars to the wok until they are completely coated. Remove the lid and place it on the table. Turn the burner to medium low to bring the Heat Listed to Low Level (it may take a little time to get to the appropriate setting. Carefully add the chicken and other ingredients to the wok and cover tightly.

Place the lid and continue to cook with the remaining heat. The wok should be able to whistle through or beep once the ingredients are fully cooked. Take the lid off when the food is cooked through and remove the chicken from the heat. Remove the wok from the burner and place into a serving dish.

If you have an electric wok, set the heat to medium low. If you use a wooden wok, wait for the wood to heat up before using it. Keep in mind that a wok can burn if left on top of the flames. When your Asian recipe calls for steam, be sure to add it to the wok before cooking. Check that your ingredients are mixed well and serve with extra soy sauce.

A Layer Of Flavor

Add a layer of flavor by adding bell pepper, onions, garlic and ginger. Stir through the ingredients. Cover the entire dish and let it heat through. It may take several hours depending on the recipe. Serve and enjoy. If your recipe does not specify, you can add honey or brown sugar to give it a sweeter taste.

Another option for adding heat to your wok is to add a thin layer of oil. Do not add full-strength oil. Just a thin layer will do as the oil will evaporate very quickly. Use a wok brush to apply the oil and turn the work over to coat the opposite side with the oil. Turn the heat on to medium high and continue to heat through.


If you find that the ingredients do not go together properly, put them in the refrigerator until they are ready. It is frustrating to find that a recipe only calls for wok temperature and then when you try to make the food at home it comes out hot. Test by cooking the same dish in your cast-iron wok. If it comes out hot, then add a tablespoon of oil. If it comes out cold, remove it from the stove and add a quarter cup of oil.

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