BRAISE (SLOW COOK)
1. Heat up wok to high heat and add oil. Once the surface is hot, add
vegetables or meat and cook until meat is browned, then turn heat to low.
2. Add stock, wine, water or other sauce to wok until food is simmering, but not
completely covered, and cover with
the lid. When braising, it's
important that the steam is not
released too quickly, as this might
cause the meat to dry out.
STEAM
1. Place steam rack inside the wok. Cut vegetables into small pieces and place
on top of the steam rack. Bring an inch or two of water to a boil over high
heat.
2. Cover with lid, adjust steam vent, and monitor carefully so food doesn’t over
cook. Cooking time usually
varies from 10 to 15 minutes
depending on the
vegetable.
Braising Favorites: Ribs, Shanks,
Poultry Legs & Thighs.
TIP
: Braising is a technique that is typically used to tenderize
tough cuts of meat. Braising tender cuts of meat will most
likely cause them to become overcooked and dry.
TIP
: Always use high heat to steam vegetables. Since steam is
hotter than boiling water, vegetables will cook faster and will
absorb less water.
Steaming Favorites: Fish, Asparagus,
Broccoli, Cabbage, Carrots,
Cauliflower, Corn, Eggplant, Green
Beans, Spinach, Squash, Zucchini
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HELPFUL HINTS
