Chef reveals five ways to use a wok

Many people think a wok is just for making stir fries but chef Peter Sidwell says there are a host of other uses for the pan

A wok is a kitchen essential but did you know it can be used for lots more dishes than just a simple stir-fry? In-house professional chef at kitchen retailer CookServeEnjoy, Peter Sidwell, has supplied his hacks for cooking techniques you might never have thought to try in a wok.

And they are a far cry from just throwing in meat, veg and some seasonings to create your main meal As other suggestions include deep-frying, making popcorn, boiling pasta and steaming dim-sum.

Peter said: “Believe it or not, you can make popcorn in a wok! Its wide surface area and deep sides are perfect for popping kernels without overcrowding.

"Heat your wok to a medium heat, add oil and a couple of kernels and place a lid on the top. When the first kernel pops, the oil is up to temperature so you can go ahead and add the rest of the kernels. Wait until the pops are 2-3 seconds apart before removing the wok from the heat.”

You can also use a wok to make roasted nuts, crispy rice snacks, and other homemade treats."

“The wok's wide mouth and deep base mean you get optimal heat distribution for deep frying. You should always cook in small batches as adding too many ingredients at once can cause a significant drop in oil temperature, leading to uneven cooking and a less crisp result.

It's also best to change the oil halfway through. Over time, tiny bits of batter or food particles accumulate and can burn, giving your dish an unpleasant taste."

“If you ever find yourself running out of pans when making pasta, a wok might be your unexpected solution. The large, deep design means you can boil a large amount of pasta. You can even combine your sauce directly with the pasta inside the wok, stirring it with a wooden spoon or fork to ensure it's all coated.”

“With the addition of bamboo steamers, a wok can be transformed into a multi-level steaming station, ideal for dishes like dim sum, steamed fish, or bao buns,” says Peter. “The deep design of the wok is super handy, allowing for enough water to steam for a decent stretch without needing constant top-ups."

This is the usual use for the cooking utensil but Peter has shared his top cooking tips on how to get the best results. He said: "The wok's deep, curved shape is specifically designed for high heat, making it ideal for the quick searing that stir-fries require.”

Dry your ingredients - “If you've washed your ingredients, ensure they're completely dry before adding to the wok. Excess moisture can turn your stir-fry into a steamed dish, potentially making the ingredients soggy.”

Preheat the wok - “Get your wok hot before adding any ingredients — really hot! Stir-frying is all about high heat, so don't be shy about turning the burner up to its highest setting. The wok's ability to cook at high temperatures is what sets it apart and gives you that delightful wok hei flavour: a smoky, charred taste characteristic of classic stir-fried dishes.”

Use the right oil - “The best oil for a wok is one with a high smoke point, like peanut, canola, vegetable and grapeseed oils. These oils can handle the high temperatures required for stir-frying without burning or smoking excessively. And this means your food is less likely to stick to the wok or develop a burnt taste.”