Cooking Chinese Food on a Searing Wok is Impossibly Hard

Grinker also turned over the reins to his wok and allowed us a turn at helming the wok. On an average night, Grinker and crew plate up more than 1,000 dishes during a service. I could barely manage to get one done (Hot and Sour Soup) in timely fashion.

By comparison, watch Grinker crank out Tea Smoked Duck in 30 seconds:

Feeling brave and up for the challenge of cooking up some Chinese food at your home? Pick up a solid wok and try the below recipes for yourself.

Hot & Sour Soup

(courtesy of Chef Josh Grinker, Kings Co Imperial)

What You Need:

• 1 tbsp. grated ginger
• 1 tbsp. minced garlic
• 1 tbsp. chopped scallion
• 4 cups fortified chicken stock
• 8 baby shrimp
• 1/8 cup raw chicken strips
• 1/8 cup pork loin strips
• 2 tbsp. chopped smoked tofu
• 6 lily buds
• 1/4 red pepper (julienned)
• 6 soaked & chopped tree ear mushrooms
• 4 chopped shiitake mushrooms
• 2 tbsp. soy sauce (or to taste)
• 2 tbsp. corn starch slurry to thicken
• 1 egg (beaten)

How to Make It:

1. In a wok heat grated ginger, minced garlic, and chopped scallion.
2. Add fortified chicken stock and next 8 ingredients (through shiitake mushrooms).
3. Boil until proteins are cooked then add soy sauce and cornstarch slurry to thicken.
4. Turn off heat and add beaten egg.
5. Add dash of Chinese red vinegar and a dash of Chinkiang black vinegar to taste.
6. Season with ground white pepper, sesame oil, and chopped scallion.

Tea Smoked Duck

(courtesy of Chef Josh Grinker, Kings Co Imperial)

What You Need:

• 1 tbsp. chopped garlic
• 1 tbsp. chopped scallion (save tops)
• 1 tbsp. chopped ginger
• 6 oz. smoked duck meat sliced into thin strips
• 1/4 julienned red pepper
• 1/4 julienned white onion
• 6 julienned snow peas
• 10 pc of julienned smoked tofu
• 1 cup julienned Napa cabbage
• 1/4 cup julienned carrot
• 4 soaked and chopped tree ear mushrooms
• 1 tbsp. hoisin sauce
• 1 tbsp. soy sauce
• 1 tsp cornstarch slurry

How to Make It:

1. Heat chopped garlic, scallion, and ginger in wok.
2. Add duck meat and stir-fry until hot.
3. Separately poach all other ingredients in boiling stock for approximately 3-4 minutes.
4. Drain and add to duck in wok.
5. Add hoisin sauce, soy sauce and thicken with cornstarch slurry.
6. Finish with a squirt of sesame oil & chopped scallion tops.
7. Serve with warm Mu Shu pancakes and hoisin sauce.