If your wok has been gathering dust at the back of your kitchen cupboard for the past few years, you could be missing out. Fast, healthy and offering endless variety, wok cooking seers in nutrients along with flavour, meaning you get maximum benefits with minimum effort.
'The wok is one of the most versatile, efficient, yet underused, tools in the kitchen,' says Caroline Hwang, author of new book Ready-to-Eat Stir-Fry (Hardie Grant, £12.99). ‘While mostly known for its ability to make an amazing stir-fry, it can also braise, steam, deep-fry, stew and poach, among other techniques.’
Wok cooking is the perfect way to whip up a quick meal. Take a few store-cupboard staples, such as soy and fish sauce, coconut milk, chili and garlic; combine with fresh veg, herbs and…
