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Wok Method

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Curious which works better: Putting meat first in wok, or starting with veggies? Would love to hear anyone's technique/progression of putting foods into wok.

Thank you for your time,

El Bandito

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  1. Par-cook meat first and remove. Cook vegetables, add back meat, finish dish.

    8 Replies
    1. re: wattacetti

      +1

      1. re: wattacetti

        +2

        1. re: wattacetti

          +3

          And, if time allows, in small batches. Most home burners, electric or gas, don't get nearly as hot as the commercial gas burners used for wok cooking. Keeping your quantities small helps maintain the intense heat needed to achieve wok hey.

          1. re: wattacetti

            Who does it the other way??????

            1. re: ipsedixit

              Probably lots of peepholes. :)

              1. re: ipsedixit

                I have seen one person, with quite a following, who begins with the veggies.

                Thanks to everyone for their help.

                1. re: el bandito

                  Certainly not impossible! People who par-cook the meat and remove it are generally seeking to avoid toughening the protein unduly while the veggies cook. But many proteins, esp. seafood, can cook fully at the end, even in residual heat.

                  Still, I like to put proteins first and then remove them, because it's easier to give the protein some browning that way, not to mention seasoning when it's cooked from the start with, say, a Thai chili paste and garlic and onions. Yum.

                  1. re: el bandito

                    I have seen one person, with quite a following, who begins with the veggies.
                    __________________________________________

                    What kind of proteins is she using? And are her groupies, or followers, card-carrying members of the "Loose Denture Club of America"?