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A good wok

To cook most Chinese dishes like stir fries properly, you really need a wok because the shape and size make them perfect for stirring and allow space for food to move around. 

And, you can’t use non-stick for it anyway, as non-stick pans are not designed for high heat. The higher temperature you need for stir-fries will damage the coating and non-stick properties. In contrast, woks are primarily designed for stir-fries. The curved, high walls make it easier to toss and stir food quickly, without half the food ending up on the hob as it happens if you make stir fries with a non-stick frying pan. It’s my experience anyway… 

This is my wok. It’s brilliant and I absolutely love it. I chose the heavy duty one as it’s designed for induction hob. I did lots of research before I bought it, comparing different materials, handle designs and size, etc. This one is perfect for me. Don’t judge by its look. It may not look like it but you can cook anything in it and nothing will stick. I have even done the ultimate test – fried eggs. Nope, didn’t stick at all 🙂

School of Wok – 30cm Heavy Duty Carbon Steel Wok

The key is to season it properly before the first use. There are tips on how to do it on the School of Wok website. Just follow the guide step-by-step, your wok will be ready to go! 

Belly joint or belly slices?

Both will work but I prefer belly joint as I like the bigger, longer slices I get from slicing a joint.

Choosing chilli oil

Lee Kum Kee Chiu Chow chilli oil is my go-to as it’s a Hong Kong brand, just what I’m most familiar with and one I know is good. I use their light soy sauce, dark soy sauce, oyster sauce, hoisin sauce and a few other sauces as well.

Ingredients

120g green beans, washed and cut
250g pork belly, sliced
½ tsp chilli oil, optional
2 cloves of garlic, sliced
2 tbsp light soy sauce
1 tbsp oyster sauce

Method

1. Heat 1 tbsp of vegetable oil in a wok on high heat and stir fry pork belly until slightly browned and cooked. Remove pork belly and set aside.
2. In the same wok, add garlic and cook until fragrant but be careful not to burn it. Add green beans and fry for a minute.
3. Add a splash of water and continue cooking the green beans on high heat until they are soft.
4. Return the pork belly to the wok, add salt, soy sauce, oyster sauce and chilli oil if using. Stir fry everything together and serve with jasmine rice.

What do you think about this stir-fry? Let me know in the comments below 🙂

Janice xx