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Are you, like many people, attracted by the possibility of cooking scrumptious and healthy Chinese meals at home? What do you need, in addition to the recipe, the ingredients, and your kitchen?
Well woks have been the mainstay of Chinese cooking for centuries - over 3000 years use in China, indeed. If you haven't got one, is a wok necessary? Highly desirable, but not really essential, would be my view.You can use a frying pan to cook stir frys. A wok, does, however, have numerous advantages. It needs much less oil, and distributes heat much more evenly than a frying pan does. And the unique concave shape of a wok makes tossing the food around during stir frying more straightforward. Coupled with the fact that you can also use the wok as an simple every day frying pan, and a deep fryer if wanted.
Other equipment that is also not essential, but desirable includes:
A wok lid. Which can either be domed shaped or flat topped. It should be able to fit the lid of the wok. And the lid needs to be high enough to ensure that it will allow the wok to be used with the desired quantities in it.
A spatula. Which is used for stirring and tossing the food It needs to have a long handle - for obvious reasons! And it can be made of metal or wood - the latter is especially desirable for non stick woks and frying pans.
A ladle . Used for adding stock, in addition to other seasoning. A ladle can also be used to measure out other ingredients to add.
A cleaver. Cutting and slicing before food preparation is especially important. Having bite size pieces enables the food to be eaten with chopsticks. It also reduces cooking time by increasing the amount of surface area exposed to heat. And permits greater absorption of sauces and flavourings. Although Chinese cleavers often look as though they could cut through bones, don't use cleavers for this - it may damage them. Although traditionally made of carbon steel, this can rust and add a taste of metal. Best to get a knife made from stainless steel. The flat end can also be used as a pestle.
A steaming basket. This is a round basket that can hold food hovering over boiling water. Bamboo baskets are generally better than metal ones as the bamboo absorbs the moisture and allows the steam to circulate. Dripping water from metal ones can reduce the flavour of the food.
Ring stand. A ring stand can stabilise the wok. Generally these have open sides for gas stoves, and closed sides for electric ones. If your wok has a tapered stand then use it so that the broader side is up for electric stoves, and other side up for gas ones.
Rack. Usually a semi circle and can be used to keep food warm.
Skimmer. A skimmer is a implement made from wire mesh. Usually with a long handle made of bamboo (although also rarely metal). It is used to scoop out such food as dumplings noodles and wontons, in addition to deep fried foods from boiling water or oil.
Thermometer. Useful to make sure that the right temperature has been achieved during deep frying. It is crucial that the bulb doesn't touch the bottom of the wok.
Whisk. used for cleaning the wok.
Tongs. Used to take out and move around, food.
If buying a wok, it can make sense to get accessories at the same time as you may get a discount.
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