'wok' on Serious Eats

How to Make Takeout-Style Kung Pao Chicken

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Food Lab: The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

A couple months ago I was approached by Glen Lee, an inventor who claimed to have an ingenious new device for cooking on a wok at home. If it works the way he promised it would, it's going to revolutionize home wok cooking in the same way that the Baking Steel revolutionized home pizza-making. I played around with it a lot, measuring, tinkering, and generally cooking up a storm. I'm happy to report that this thing solves a problem I've been trying to work around for over a decade. More

Ask The Food Lab: Can I Stir-Fry On An Electric Cooktop?

"I am an avid teen food who adores her asian dishes, especially the creativity of stir fry. Now, I make it all the time but know that my end result could be exceptionally better. You had on the blog about doing the perfect stir fry on the grill but unfortunately I am in a college dorm and only have access to an electric stove. My question is: how does one not steam their vegetables while at the same time not use too much oil AND how do you not burn your corn starch sauce to the pan?" More

The Food Lab: For the Best Stir-Fry, Fire Up the Grill

Take a look in a Chinese restaurant kitchen and you'll see the wok chef tossing the contents of his wok with one hand while scooping up bits of sauce and seasonings with the wide flat ladle held in his other, all the while adjusting two valves set by below the surface with a flick of his knees. An no, we're not going to building a Chinese restaurant kitchen at home today. What we are going to do is work our way through a few different common home methods of stir-frying to see if we can come up with the ideal way to approximate restaurant-quality dishes. More

Mapo Dofu With Ramps: Quite Possibly The Greatest Food Ever

I've never hidden my love for Mapo Dofu, the Sichuan dish of soft silken tofu flavored with beef and mouth-numbing, citrus-y Sichuan peppercorns. But it doesn't have to be a season-less dish. The past few years I've taken to adapting it to the spring by adding in a few big handfuls of sliced ramps, the ephemeral wild spring onions that how up by the bushel at farmers' markets (or if you're lucky, sister's backyard!). More

Sichuan Dry-Fried Long Beans

[Photograph: Robyn Lee] Note: Yard-long beans are slightly starchier and more robust than standard American green beans. You can find them year-round in Asian supermarkets. If unavailable, the second choice is dark green French beans (sometimes labeled haricôts verts). Regular... More

Wok Skills 102: Dry Frying

Dry frying, a technique unique to Sichuan cuisine, can be accomplished one of two ways. The general idea is to cook your main ingredient—whether it's a protein or a vegetable—in a relatively large amount of moderately hot oil without any kind of batter or protective coating. As it cooks, the intense heat drives off interior moisture, thereby concentrating its flavor. Simultaneously, the exterior becomes desiccated (hence "dry"-frying) and browned. More

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