However you use it, feel free to cook the stir-fry in a wok or saute pan, just as long as the vessel is large enough to let you cook the seafood quickly. STIR-FRIED SHRIMP SALAD Makes 4 to 6 servings.

Although you can produce a jim-dandy stir-fry in a regular saute pan, there’s nothing like the rounded bowl of a proper wok to facilitate that way-cool, arcing vegetable toss. Plus, cooking ...

The Boomerang Wok commits the usual fancy wok sins: Teflon, a plastic handle, a stupid price ($150!). But it has a lip at the far end which lets you toss the food with a flick of the wrist, only ...

Grab your wok and whip up a colorful bok choy curry in no time: It is sure to delight you with its flavorful spiciness.

My own preference is a well-seasoned carbon steel wok, but woks with a non-stick finish are available if you prefer them.

Heat dry wok, heavy skillet, or sauté pan 1 to 2 minutes. Then add 1 tablespoon oil, and heat over high flame until hot but not smoking, about 1 to 2 minutes. Place first batch of ginger and ...

These expert-recommended cast-iron and stainless-steel woks—from Cuisinart, Nordic Ware, Staub, and other trusted brands—are an essential pan for every kitchen.