Woks aren’t unitaskers. Beyond stir-frying, you can make soups, steamed meats or vegetables and boil pasta in the pan.
Photo by cwf.
Over at The Splendid Table, Chef Ming Tsai shares the many virtues of the wok and how versatile it can be. Soup, in particular, seems an ideal food for making in the wok, because you can cook it faster than with a traditional pot:
You add your stock, you bring it to a simmer and you let it simmer. Because the top of the wok has a great surface area, it can reduce quickly for you.
Because of the concave bottom, the wok is also great for frying. You’ll use less oil.
Maybe it’s time to dust off that wok?
From stir-frying to making soup, 6 ways to use a wok [The Splendid Table]