Wok cooking
by Giles Turnbull
I’m really enjoying using the new wok that Kate got me for my birthday the other day. It’s quite small as woks go, but that makes it easier to store and to lift (some cooking pans can get so heavy!), and I like those things.
Simply having a wok in the kitchen has inspired me to look for new recipes. The first thing I tried was to make a decent egg fried rice, which I have not done for years, and lo and behold the shiny new wok made it easy. Excellent egg fried rice, I was proud of it.
I enjoy myself when I’m in the kitchen. It’s a place I can be creative without the need for a computer. I can listen to the radio while I cook (the radio is actually as essential as the cooker or the fridge; no radio, no activity). Using the wok makes the process all the more physical, because there’s the need to be swift. Everything has to be chopped up quickly while the oil heats, then cooked on a high heat, with much stirring and swishing. It gets the blood flowing, almost as much as the saliva.
