Wok
Cooking vessel originating in China / From Wikipedia, the free encyclopedia
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A wok (Chinese: 鑊; pinyin: huò; Cantonese Yale: wohk) is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia,[1] as well as being popular in other parts of the world.
Wok | |||||||||||||||||||
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Traditional Chinese | 鑊 | ||||||||||||||||||
Simplified Chinese | 镬 | ||||||||||||||||||
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Alternative Chinese name | |||||||||||||||||||
Traditional Chinese | 炒鍋 | ||||||||||||||||||
Simplified Chinese | 炒锅 | ||||||||||||||||||
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Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.[2] Wok cooking is often done with utensils called chǎn (spatula) or sháo (ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking is conveyed by the Cantonese term wohkhei: "breath of the wok".