Hints for Cooking in Your Wok
The secret of good wok cooking is using high initial heat to seal in the juices with hot oil while stirring constantly. Vegetables are probably the most important ingredients in most basic Chinese dishes, and to prepare them correctly a wok is required. Then the wok will impart "wok hee" (wok flavor). The "wok chow," or quick cook method: Vegetable pieces are dropped into a small amount of hot cooking oil in the bottom of the wok and tossed until hot oil forms a film on the sides, sealing in the flavor. The heat is then reduced and while stirring constantly, a small amount of water is added to steam the food.

Always preheat your wok before adding cooking oil. Then preheat the oil before cooking.

To view a video on seasoning a wok please click here.

Hints for Cleaning Your Wok
After cooking, wash the wok under hot running water using a brush (preferably bamboo) to loosen the food particles. Dry immediately by heating on the stove. A light coat of oil may be applied as a preservative.