What you need to know before you wok
Call me a stupid American (you wouldn't be the first), but, whenever I'm cooking Asian dishes, that great Muppet stand-up comedian, Fozzie Bear, is never far from my mind. As I'm tossing stir-fried vegetables in my iconic, round-bottom Asian cooking vessel, Mr. F. Bear's signature tagline sits ready on my tongue tip: "Wokka wokka."
Oh, stop rolling your eyes. What are you, Jerry Lewis' ghost?
(What, too soon?)
Anyway, it's time to take a quick look at the wok and understand its many wokkish iterations. And then, stir-fry for everyone!
Wokka wokka!
WHY YOU NEED TO LEARN THIS
Let's get something straight: You absolutely can produce a jim-dandy stir-fry in a regular saute pan.
