THE WOK RECIPES AND TECHNIQUES

As far as putting dinner on the table quickly and easily, nothing beats stir-frying in a wok. It’s the quintessential weeknight supper. Because the actual cooking is so fast, it’s also an ideal summer meal—no heating up the house with a hot oven or a long-simmering pot. It’s also a fantastic way to showcase good ingredients. Vegetables retain their bright color and crunch, proteins come out tender and flavor-packed.And there’s no reason to stick with just Asian ingredients! Asparagus,corn, zucchini, string beans, peas, fava beans, almost any firm vegetable you can think of makes for wonderful stir-fries. The Asian American restaurant staples of beef, pork, chicken, and shrimp are also only the tip ofthe iceberg. Firm fish and shellfish are prime stir-fry candidates, as are tofu,seitan, and other vegetarian protein sources.But it doesn’t end there! The wok is also the ideal vessel for deep fryingat home (good-bye, stovetop splatter); you can use it to steam vegetables, dumplings, and, well, anything steamable; it doubles as an indoor quicksmoker (home-smoked cheese! Home-smoked duck! Home-smokedwhiskey!); and it’s great for stovetop-braising meats and vegetables.When it comes to producing quick, flavorful, and versatile meals, the wok beats every other pan in the kitchen, hands down.