Lambert M. SurhoneISBN: 978-6-1320-0549-6;
A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. Woks are most often used for stir frying, but can also be used many other ways, such as in steaming, deep frying, braising, stewing, smoking, or making soup. They are commonly, almost exclusively, cooked with a long handled chahn (spatula) or hoak (ladle). The long extensions of these utensils allow the cook to work with the food without burning the hand.
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