• 2 garlic cloves
  • 1 Thai chilli
  • Vegetable oil for frying (with the exception of olive oil)
  • Pak choy (Pak choi or Bok choy – a pet cabbage has many names, but it is the same thing) zucchini, Guangdong cabbage. The vegetables can be varied according to taste and as occasion requires.

Cut the chosen vegetables into suitable pieces. Coarsely crush/chop the garlic. Halve the chilli. Heat up the wok at the highest temperature. Fry the garlic and chilli in about 5 tbsp oil. Add all vegetables after 10-15 seconds. Fry for 1-2 minutes and then add the oyster sauce. Fry and toss all ingredients well for another 1-2 minutes. Turn off the burner and serve immediately.

To achieve ”the true wok taste” it is VERY important that both wok and oil is hot and that you fry at the highest temperature. The appearance of flames when adding the rinsed vegetables is OK. However you should TAKE CARE if you are not used to work with a wok going at SUCH ”full throttle” with respect to heat!


DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

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