The first time I seasoned a wok without problems, I used this recipe, which I learned at the Hung Chong wok shop in New York's Chinatown. Make sure the chives are very dry after washing to prevent the oil from spattering. One bunch of scallions cut into 3-inch pieces and 1/2 cup sliced ginger can be substituted for the chives in this recipe. Scallions and ginger are said to remove the wok's metallic taste. Smell the wok after seasoning ? the metal will have a strong fragrance from the aromatics.
Ingredients
- 1/2 bunch Chinese chives (about 7 ounces)
- 2 tablespoons peanut oil
Directions
Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces.
Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking.
Wash wok with hot water. Dry over low heat, 1 to 2 minutes.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By scarol2007_3841759
Burbank, CA
on September 22, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you never knew how to season the Wok you received as a gift two seasons ago, this is the best. It's easy to follow and easy to do and afterwards you'll have great Wok cooking.
Read all 1 reviews