tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese food store (or absinthe, at a pinch) But producing that bed of coals takes time, which is why, to recreate this stir-fry environment at home, the combination of the Weber Genesis® II gas barbecue and a heavy, rounded cast iron wok are just perfect. To serve, put a 100g portion of noodles into each bowl, cover with a ladle or two of strained broth and top with a generous spoonful of the pork belly sauce. Finish with a scattering of finely chopped spring onion and fresh coriander.

Wok on the Grill For the Best Stir-Fry Ever How to Use Your Wok on the Grill For the Best Stir-Fry Ever

Don’t try to cram too much food in there. Increasing the amount of ingredients will crowd the wok and lower the heat, thus making it pointless to go to the trouble of firing up the grill in the first place. If we want to double a recipe, we prepare two full, separate sets of ingredients, lay them all out (which can be a bit of a pain), and cook one full batch at a time before starting the next one.Another top scorer, but significantly cheaper than the one above, this wok benefits from having a long and sturdy handle that stays cool while cooking. It received full marks on every one of our food tests, preparing egg fried rice just as well as a classic stir fry. About seasoning: Use detergent only once with hot water to remove oil residue etc. Flush/rinse and set your gas-burner to the max and leave it this way. Now really burn-in your wok. Making sure the flames hit every corner (if any) on your wok. Typical colouring should appear (OCC exhaust type) when you think you're done, continue until the steel turns nearly dark, and turn of the heat. Now moisten? (slightly wet) a paper towel with good quality sesame oil or if you're allergic to that, sunflower oil. Rub the inside of your wok with this towel, it should smoke a lot. That's it you're done. Cleaning: Bamboo brush and hot water, goodbye Mr. Muscle and other crxp!. Enjoy! Pre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate. Flank is the perfect choice for the Tao Burner. We had fun cooking two flanks over just a dozen hot briquets.

Charcoal Burner - Made in Thailand - ImportFood Tao Charcoal Burner - Made in Thailand - ImportFood

Heat a wok or a large, high-sided frying pan and add a tablespoon of sunflower oil. Once the pan is very hot, and working in batches, stir-fry the pork batons until golden brown all over and the fat starts to melt. Transfer to a bowl with a slotted spoon and repeat with the rest of the pork. You can use a combination stove-top and oven-baked method to season your wok, do the seasoning entirely on a stove burner, or even follow the latter instructions outside on the grill instead, so you don’t have to deal with smoke indoors, and so you get that intense heat from the start. Once your wok is seasoned, be sure to care for it properly (never use dish soap or abrasive scrubbers, just hot water and soft sponges; allow it to dry completely before putting it away; give the interior a light coat of oil if you’ll be storing it for a while in between uses), and if it ever does start to show spots of rust, you can simply scrub them off and repeat the seasoning process. Prep Everything Ahead of Time This wok is something of a one-hand wonder. Throughout testing, it proved to be comfortable and easy to hold and balance, whether we were tossing vegetables or transferring it from hob to table.

While you can still make a stir fry in a frying pan, a wok should be your pan of choice – ones made from carbon steel will also impart the traditional smoky stir-fry flavour known as "wok hei". What materials are woks made from?

Domino hobs - Smeg UK

Originally from Dorset, Heidi’s simple pleasures include finding new and unique ways to rid her life of stray pet hairs and telling anyone who’ll listen that tea tree oil is a natural disinfectant. There’s no denying this wok is quite the looker. Not only does it benefit from the quintessential retro Smeg aesthetic, it’s also available in a range of different colours so you can find the perfect shade to match your kitchen. Outside of its “beautiful design” and handy oven-safe abilities, its 5.2 litre capacity and 30cm diameter also makes it perfect for batch cooking and big family meals. Found in most Thai homes, the "Tao" is a small and convenient way to cook outdoors, and it doesn't make much mess. Used for generations, this clay oven is now more efficient than ever thanks to a new design which has captured the interest of Thai academics and government officials who are promoting it as a great way to reduce fuel consumption. Using very little charcoal, this cooker produces enough heat to stir-fry small or large woks, boil water, or barbecue meats. We're importing this from the innovator who is credited with the improved design. Woks tend to either have one long handle for easy tossing and turning, or two smaller c-shaped handles for easy manoeuvrability. There are some hybrid models that have a long handle on one side and a small grip handle on the other though, such as the high-scoring M&S Chef Hard Anodised 30cm Wok we tested. Soy sauce is one of the oldest forms of fermentation in human history. Its deep, sweet and quintessentially umami flavour comes mostly from long-fermented (traditionally underground) soybeans.

Another durable option, we like how sturdy this wok felt on the hob and appreciated its oven-safe design. Woks vary in size, with smaller ones typically about 24cm in diameter and larger family models up to 35cm.