Cooking with woks originated in China and is a method of cooking that has been employed the world over. Woks are cooking vessels made from steel or cast iron and are favored for their wide, round shapes. Woks are often used for frying, stir frying, braising and even steaming. Steam is an alternative way of cooking food that cooks without adding any flavors or fat to the ingredients, bringing out their natural flavors. Steaming can be done in a wok with the help of a steaming rack.
Step 1
Place a sufficient amount of water in the wok -- enough to cover the shallowest part of the wok. Place a steaming rack in the pan. Improvisations may be made if a steaming rack is not available. An aluminum pie tray, a metal lid or any other object that is not damaged by water or steam and raises an inch or two above the water.
Step 2
Place the food on the rack to sit comfortably, making sure the contents aren't touching the sides or draping over the rack and touching the water of the wok.
Step 3
Turn the heat on and cover the wok with its lid. Allow the water to produce steam, which should take only a few minutes depending on the wok and heat source, before counting down cooking time of the recipe.
Tips and Warnings
- Monitor the water level from time to time as the water will start to boil away and may need to be replaced.
- Allow the steam to escape when removing the lid to check on food. The steam is very hot and may burn parts of the body, such as your face and hands, that are in close proximity to the wok.
Things You'll Need
- Steaming rack
