Wok has no limits in kitchen versatility

08/19/2008 | Burlington Times-News (N.C.)

Americans typically think the wok is an Asian stir-fry tool, but it can be just as handy to boil, poach, steam, deep-fry and smoke -- really eliminating the need for a kitchen full of other pots and pans. A steamed saltwater chicken recipe shows the wok's ability to produce a delicately moist and flavorful main dish.

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Burlington Times-News (N.C.)

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