Scour a wok with steel wool, hot water and soap. Dry it, and then place it on a stovetop set to high heat. Add 3 tablespoons of vegetable oil, 1/2 cup sliced fresh ginger and 1 bunch of scallions. Stir fry over medium heat, and then rinse and dry the wok.Continue Reading
Preheat the wok on a range until water dissipates on contact. Proceed to pour oil on the surface until the wok is completely covered.
Gather chopped garlic, onions and chilis. Stir the ingredients into the oil.
Shift the aromatics aside, and put meat, poultry or seafood into the wok in a single layer. Allow the protein and the spices to sear, then stir them. Take the items out of the wok once they are 3/4 cooked.
Place vegetables, such as broccoli, carrots, zucchini, mushrooms, bell peppers or leafy greens, into the wok. Blanch the harder vegetables before adding them to the stir fry.
Using a spatula, swiftly shift the vegetables around the surface of the wok until they start to sizzle.
Return the protein and the aromatics to the wok. Mix wine, soy sauce or coconut milk into the food to enhance the flavor prior to serving.