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8
Steaming
Steamedfoodsaretenderandjuicy,retaining
mostoftheirnutritionalvalue.Mostfoodsare
suitableforsteaming,includingfish,seafood,
chicken,vegetables,bunsanddumplings.
Whensteaming,foodscancookveryquickly
sobesuretomonitoryourcookingprogress.
Placefoodonthesteamingrackprovidedand
placeinwokoversimmeringwaterorstock.
Coverwithglasslid.
Note:Theliquidshouldonlybejust
simmering.Iftheheatistoohighitmay
causetheliquidtobubbleupoverthefood.
Heatsettings2-3shouldbesufficient.
Stewing and Braising
Thewokcanbeusedonalowheattomake
yourfavouritestewsandcasseroles.Thelid
shouldbeleftonwhenstewing.
Braisingisavariationtostir-fryingwhere
liquidisaddedattheendofstir-fryingand
theingredientsarelefttosimmer,usually
uncovered.
Cooking Techniques