Be prepared to groan at these other possible titles for this post about wok cooking:

I Wanna Wok. For Those About to Wok. Wok Like A Man. Wok Like An Egyptian. Wok Lobster. Wok On. Wok Away.  

I wanted to get into wok cooking and when I found a lightweight cast iron wok at Costco, I knew the time had come. Wok cooking is a perfect way to eat more vegetables and less meat. Once the prep is done, it comes together pretty quickly. One pot for the rice or noodles, the wok for everything else. Easy.

I didn’t know that lightweight cast iron even existed and I’m thrilled with it. It’s easy to handle, no worries about slamming it on the glass cooktop, and it works on an induction range. After washing it, I apply a very light coating of cooking oil.

It’s easy to improvise with wok cooking. I read recipes for basic ideas and go from there. I’ve been using the holy trinity of Asian flavours: garlic, ginger, and scallions.  

My go-to veggies are baby bok choy, carrots, and broccoli. If I have peppers and green beans I use them as well; I’ve even used frozen spinach.

Cut the meat or fish (frozen fillets work well) into bite-size pieces and marinate for about half an hour. I’ve been using soy sauce, rice vinegar, sesame oil, and minced ginger.   

Stir-fry the meat until it’s lightly browned, then set aside. Cook the garlic, ginger, and scallions for a couple of minutes. Stir in a bit of soy sauce, a splash of rice vinegar, and a dash of piri piri or hot pepper sauce. Add the carrots and broccoli and cook covered with a lid for a few minutes. Add the baby bok choy and the meat or fish. Stir in some cooking water from the rice or noodles. Cover with a lid and let steam for a few minutes to finish. Serve over cooked rice or noodles.  

I always used the ratio method of cooking rice, and I only recently discovered the pasta method. Fill a pot with water as if for pasta, bring it to a boil, add the rice and salt. As it cooks, all the grains are surrounded by boiling water so it doesn’t dry out or stick. When it’s done, drain and let sit in the hot pot for a few minutes. This pasta method is virtually foolproof – what a relief!  

The last time I bought fresh ginger, it was pre-packaged and about the size of three bananas. I peeled it, minced it in the food processor, spread it flat on parchment paper, wrapped that in foil, and froze it. When I need minced ginger, I simply cut a piece off. I’m slowly cooking my way through it.