Chinese Cuisine

utensils

Wok

Used extensively for stir-fries, steaming and deep-frying

Flat wok shovel

Called a 'chan'. A versatile tool used to flip and toss ingredients when stir-frying, also used to measure sauces and remove cooked food from the wok to a serving plate.

Cleaver

Although a little daunting at first a cleaver is extremely useful. It will easily chop through bones when cutting a chicken or duck into portions, and is good for chopping vegetables. The flat side easily squashes garlic cloves ready for mincing.

Bamboo steamer

Essential for steaming dim sum, vegetables, fish etc. Place food to be cooked on a plate in the steamer and sit into a wok over simmering water. Available in many size