Meat

The wok is a perfect implement to use when preparing meats, especially if they are to be stir-fried. The very hot temperature of the wok seals in all the juices and flavours of the meat, whether it be pork, beef or lamb. The concave sides allow the meat to be stir-fried evenly so that all the meat is sealed rapidly.

Once the meats have been browned and drained of any excess oil, other foods, such as vegetables, may be added, and thus a complete dish is prepared in no time at all.

The wok is also useful for braising dishes such as Braised Korean-style Spareribs or Savoury Pork Tomato Sauce. Ordinary meats are transformed into luscious aromatic platters which tempt the palate.