To optimally use the wok pan, you first need to understand what it is.
In most countries, the wok pan comes from the famous Chinese cuisine. It’s a deep, round pan with a small diameter at the bottom, allowing you to fry with a little fat and high heat.
Depth enables easy mixing and handling of the products in various temperature zones. If it goes with a vaulted lid, it makes it a versatile pan in which you can boil and stew.
A wok is very convenient for deep frying because its wide on top and provides free evaporation and the volume allows the preparation of all the food at once.
Here is one of many recipes that you can prepare in wok pan:
Ingredients: 7 oz (200 g) pork liver (if beef, peel the skin), 2 carrots, 1 head onion, 1 small zucchini, 2 peppers (or 1 large), stems and leaves of beetroot (2-3 cabbage leaves); in 1 tablespoon seeds of white mustard and sesame seeds, vegetable oil, 1 tablespoon dark soya sauce, ginger powder.
Method of preparation: Liver is cut into medium-sized pieces, removing the veins. Marinate in sealant and half soya sauce for at least half an hour, stirring occasionally.
In a wok pan heat oil until it boils. In the middle, place liver. Watch that it turns white, and then push it to the walls of the pan. In the middle, put the carrots in half a minute, after which the product is stirred.
Then again push the lightly fried meat and carrots aside and in the middle put onion and zucchini for 1 minute.
Turning the goods at the bottom several times and mix with the liver and carrots. Stems and leaves of the beet are cut and put into the dish. Top is dusted with seeds and ginger. Mix for half a minute. Add cut pepper - to soften.
Finally, everything is mixed. Remove from the heat and season with the remaining soya sauce. No additional salt is needed.