Cooking glossary



A traditional large Chinese pan (usually 30-35cm in diameter) which has very deep sloping sides and a long handle, woks traditionally have rounded bases but these can only be used on gas hobs and flatter bottomed versions are available too. Woks can be used for steaming, poaching and blanching but are most often used for shallow and deep frying, eg stir-fry the chicken in a wok until thoroughly cooked.