The Lion's Rear

The Wok: Recipes and Techniques


this Book by J. Kenji Lopez-Alt is about cooking with Wok. I have an inductive electric wok, and I have Kenji's The Food Lab cookbook which i want to read one of these days soon too.


buy a 14" flat-bottom carbon-steel wok, around 2mm thick.

season it with neutral oil, don't scrub it, rinse and rubdown after you cook. rub vegetable oil on it after your'd one to vapor-proof it. seasoning a wok is more about building up layers of oxide rather than polymerized oils


wok-friendly pantry:

these recipes sure do love their sauces and small-quantity ingredients

INPROGRESS cooking is hard, let's go shopping :)


oh ho ho… it just doesn't stop. I'm gonna need grocy lol.


some more aromatics:

NEXT The Science of Stir-fry


NEXT Noodles

NEXT Frying

NEXT Simmering and Braising

NEXT Simple, no-cook sides