How to Use a Grill Wok

A steel wok can cook vegetables and thin-cut meat.

Cooking with a grill wok is the traditional Asian method of preparing thin cuts of meat and sliced vegetables quickly in a light oil or sauce. The round wok may be equipped with a long handle like a frying pan for one-hand operation, or with a handle on each side. Perforations throughout the wok allow heat to penetrate for rapid cooking as you stir the food. Gas grills should be set to the highest burner setting, while cooking with a wok on a charcoal grill should be done while the coals are glowing orange.

Things You'll Need

• Vegetables and thinly sliced meat, if desired
• Knife
• Marinades or sesame oil to taste
• Glass bowls
• Non-stick cooking oil spray
• Wooden spoon
• Hot mitts

Instructions

1. Add sliced vegetables and thin cuts of meat, if desired, to a glass bowl. Cut the meat as thin as possible, preferably into strips.

2. Toss the food with a marinade of your choosing or enough sesame oil to coat the meat and vegetables. Refrigerate.

3. Start the grill normally. Wait 10 minutes for a gas grill to heat on the highest setting or for the coals in a charcoal grill to burn orange.

4. Spray a coating of non-stick cooking oil on the inner bowl of the wok and place the vessel directly on the hot grill. Wait two minutes for the wok to heat.

5. Hold the handle of the wok with one hand while wearing a hot mitt, and pour in the food from the bowl into the wok with your other hand.

6. Stir the vegetables and meat swiftly in the wok to prevent burning while holding the vessel on the grill. Sliced vegetables and thinly cut beef, chicken or pork strips will be done and ready to eat within five minutes. Seafood takes a little less time; approximately three minutes for medium-size peeled shrimp, for example.

7. Transfer the food to a clean bowl and serve.

References

• RecipeTips: Grill or Roasting Wok
• EDU.UDYM: Using a Wok With Outdoor Grilling
• Thai Food and Travel: Using a Wok