Wok cooking requires some precision and special attention. Even if you’ve done it before, there are a few tips and tricks that can make a big difference. For example, the type of oil you cook with matters. Expert Grace Young says olive oil isn’t the best oil when it comes to wok cooking.
You need an oil with a high smoke point. So high, in fact, that you shouldn’t see your oil smoke at all. Peanut oil, which smokes at 410°F, is an excellent choice; olive oil (325°F) and butter (350°F), both of which can’t withstand the high heat required for a wok, should be avoided. Once you add your oil, work quickly — stir-frying isn’t about taking it slow and low.
Young is an author and expert on wok and stir fry cooking, and she offers a few other helpful tips in the post. For example, she adds that it’s best to use dry ingredients, unless you’re marinating:
Even slightly damp ingredients will alter the wok’ temperature, turn down the volume on the sizzling sound that ingredients make in oil, and cause your food to steam instead of sear…Young recommends marinating any meat that you’re cooking. Usually, marinades work overnight or over the course of hours, but for a stir-fry marinade, five minutes is all it takes to coat and flavour the bite-sized pieces.
For more tips, check out the full post below.
How to Master Cooking With a Wok [Epicurious]