Induction wok: how to choose one and cook with it
On an induction hob, two things decide whether a wok will work: the metal it's made of and the shape of its base. Here's how to check both, then cook with it and look after it.
Ginger and soy chicken stir-fry
Marinated chicken thighs seared over a high heat, then coated in a light soy sauce with plenty of fresh ginger and spring onion.
Tomato and egg stir-fry, Chinese style
Beaten eggs seared over a high heat in smoking oil, then folded into peeled tomatoes cooked down with garlic and a touch of sugar, to serve on rice.
Big plate chicken with hand-pulled noodles (da pan ji)
Chicken thighs seared in the wok then braised with doubanjiang, whole spices, dried chillies and potatoes, served on wide hand-pulled noodles.
Thai red curry prawns with coconut milk
Prawns cooked for three minutes in a Thai red curry with coconut milk, reduced in the wok until it coats them, with makrut lime leaves and Thai basil.
Chicken pad see ew with Chinese broccoli
Wide rice noodles stir-fried in sweet soy sauce until they caramelise in the wok, with chicken, egg and Chinese broccoli.
Special fried rice with egg, ham and prawns
Day-old jasmine rice stir-fried over a high heat with scrambled egg, ham, prawns and peas, seasoned with light soy sauce.
Chinese cabbage stir-fry with garlic
Chinese cabbage seared for two minutes in the wok, stalks before leaves, with plenty of garlic, a touch of soy sauce and a dash of black vinegar.
