To Stir-fry

Heat the wok, usually over high heat, pour oil into the wok, and coat the sides by spreading the oil with a spatula. You will note in this book that varying times are designated for heating the wok. These times have been carefully tested, and there is indeed a difference in heating a wok for 30 seconds, 45 seconds, or 60 seconds. What I do is match the degree of heat with the foods to be cooked.

I suggest that if you are to cook on an electric range, you heat the burner for 10 minutes before placing the wok on it. This will heat the wok faster and more efficiently. Another burner should be heated to medium. If heat is too high on the first burner, transfer to the second to control heat.