Books > The Breath of a Wok > Excerpts

Contents

INTRODUCTION

One wok runs to the sky's edge

Notes to the Reader

In Search of a Wok

SELECTION, SEASONING, AND CARE

Reverence for a Wok

Acquiring a Virtuous Wok

Wok Buying Guide

Opening a Wok

Recipes for Seasoning a Wok

The Face of a Wok

THE ART OF STIR-FRYING

Wok Hay: The Breath of a Wok

Stir-Frying Poultry

Stir-Frying Meat

The Wok Warriors

Stir-Frying Fish and Shellfish

Stir-Frying Rice and Noodles

The Wok as a Musical Instrument

Stir-Frying Vegetables

EIGHT TREASURED TASTES

The Master Lesson

Smoking

Pan-Frying

The Family Wok-a-thon

Braising

Amy Tan and the New Year's Dumplings

Boiling and Poaching

Steaming

Deep-Frying

ESSENTIALS

Menus

New Year's Menus

Seasonal Family-Style Menus

Glossary

Metric Equivalencies

Sources

Selected Bibliography

Index