Master This Simple Move To Toss Food In A Wok Like A Pro

Few cooking styles captivate quite like stir-frying in a wok. Elements like the fragrant smoke, licks of the flame, and constant clangs lend a visceral appeal unique to the style. And even involved techniques like handling the pan can impress. Yet all such factors that intrigue can conversely intimidate. Even maneuvers like the classic wok toss easily turn messy without proper guidance.

Thankfully, though, it just takes a few pointers — and a bit of practice — to master this classic technique. So to aid in flawlessly executing the wok toss, Food Republic is fortunate to have advice from Maricel Gentile, the chef and owner of Maricel's Kitchen, as well as author of "Maricel's Simply Asian Cookbook." She's kind enough to outline a straightforward yet highly effective strategy to feel confident with the pan in hand.

According to Gentile, "The key is a quick forward and up scoop, then a slight pull back so the food lands safely." The toss isn't just a one-time pitch into the air, but rather a continuous rhythmic whirl. Seasoned chefs will simultaneously also tip the wok at an angle, catching the ingredients in a new orientation. So instead of just a one-time flip, think of wok tossing like a unique form of mixing. "It's like a dance," says Gentile — accordingly, the maneuver catches the eye in an equally captivating style. Use it to toss a salad in a cold wok or steam a portion of noodles, incorporating extra seasoning with a flair.

The wok toss accomplishes more than just vigorously mixing ingredients in eye-catching style; it also influences the flavors of the subsequent dish. The consistent agitation creates many momentary points of contact between the ingredients and the cooking surface, which results in a tastier dish. "Tossing lets the [ingredients] kiss the hot metal and pick up that smoky flavor," explains Maricel Gentile. And opposed to stirring with a utensil, this doesn't allow food to linger for too long in one heat zone. Just make sure to season a wok well before starting; a smooth, well-oiled surface is essential for seamless cooking.

Tossing is essential to a range of stir-fries, but its effects are especially noticeable when there are a myriad of components: think a quick fried rice, ground meat dishes, or noodle and vegetable-heavy wok meals. The more ingredients in the pan, the more agitation is required, which also increases the odds of a kitchen disaster. So to avoid hot food on your kitchen floor, Gentile recommends running a practice session prior to your first attempts. She urges filling the pan with uncooked rice or beans, and then trialing "the forward-and-up wrist motion," starting out with small quantities of food. With a few trial sessions under your belt, move on to modest portions of fried rice over heat, before employing the technique with full-out meals. Before you know it, you'll be tossing ingredients like a pro, impressing guests with your stir-fry skills.