My wok arrived. And 3 days ahead of schedule! Guess the supply chain is adjusting to the pandemic. Knew I shoulda bought the Amazon stock! Yes, I feel guilty that I didn’t shop locally but they didn’t have a model I wanted so I went to the online gorilla.
Still worried that it might not work on my induction stove, I immediately stuck it on the stove top & fired up the burner on max boost. While I waited for it, I grabbed the manual & one of the first things I read is to not put it on high heat with nothing in it. Oops!
Fortunately, I caught it while it was still cold. Disaster averted. I know the carbon steel ones are the more authentic choice but I always let those go rusty when I go off wok cooking for a bit, so stainless steel is the (lazier!) way to go for me.
Buying online can be hazardous. A picture is worth a thousand words though they can, sometimes, be totally misleading. Not this time; this wok is a great size. I get very enthusiastic while wokking, so having a high & wide vessel keeps most of the food in the wok. And I can cook lots of stuff all at once. I like the size. But what’s the lid for? Stopping the moisture from escaping just makes everything taste boiled, no? Can you steam wontons or dumplings in it?
It’s so long since I got rid of my last wok that I can’t remember what my favourite wok dishes were. It’s like starting out on a whole new adventure. I do remember that it was one way for me to eat veggies. Cover anything in oil or fat & its appeal goes way up.
Now that I’ve got it, I really have no excuse to avoid eating a little better through what’s left of this month. Might be time to risk a trip to the supermarket.
If you’ve got any good recipe ideas, please send ’em my way.
Hope you, & all those you care about, are making it though the pandemic & its restrictions okay. Stay safe out there.
The Wry Eye 