with your wok or purchased separately, a few traditional accessories
can make wok cooking more efficient and enjoyable.
its shovel - shaped blade that hugs the curves of the wok, the wok
spatula is perfect for stir-frying and scooping food out of the
traditional steel wok. The long handle keeps you from stir-frying
your fingertips. It's fun to toss food around with a clanging Chinese
spatula, but if you don't have one, an ordinary wooden or plastic
one will do the trick.
one, you know. Chinese ladles are typically a little shallower than
Western ones because they're designed to match the curve or the
wok. You can use a Chinese ladle as a companion to the spatula for
stir-frying or for scooping liquids and cooked foods into and out
of the wok.
wooden chopsticks are another helpful tool for wok cooking. Use
them for frying foods to separate boiling noodles, and to snatch
bits of food from the wok for tasting.
high, dome-shaped or slope-sided wok lid lets you turn the wok into
a braising pot or smoker and creates a natural convection when used
for steaming. If your wok didn't come with a lid, look for one that's
slightly smaller in diameter than the wok, so it sits solidly just
below the wok's rim.
is the Chinese version of the Western slotted spoon, but bigger
- normally 6 to 8 inches across - and shallower. It's most often
used for fishing food out of hot oil or boiling water. The kind
most commonly sold in the U.S. is a flat wooden or bamboo slot with
a brass wire mesh basket at one end.