Condiments for the Wok

This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok:  New Dimensions in Wok Cooking. In this article we focus on how to use condiments.

Proficiency in wok cooking depends on your ability to learn your ABCs, including how to:

1. Acquire good wok techniques.
2. Be adept at using the hardware.
3. Learn to control condiments.

This section stresses the importance of understanding and using condiments for controlling taste. If you do not use condiments in the correct quantities, and in a timely manner, your quality control may be out of control.

Since condiments enhance the flavor of food, we choose to present it as internal control (marinating and mixing) and external control (garnishing and gracing). Please refer to our Condiment table to start you on this very important self-spicing and spiking task.

Internal Control

We recommend that you personally "touch and taste" a sample of every spice, salt, or ingredient, so that you can control its usage for any size recipe. (Some people pinch harder than others, and some people may sample wine a little longer.)

As your taste buds sample each ingredient, you will begin to appreciate the strength and taste values, and its contribution to each recipe. This attribute is learned best by doing.

You will soon acquire a natural judgement for using the standard condiments, and will receive compliments (and even medals) for your style of cooking.

As you amass new additions to your menus, you will find deviations and substitutes for the usual use of condiments. Wouldn't it be nice if we could use this renegade knowledge to eat your way to better health?

Standard Condiments (some)
Soy sauce (thin or thick)
Bean sauce, black
Bean sauce, brown
Ginger root
Sugar (granulated or rock)
Salt
Mustard
Pepper, chilies
Anise star
Five spice
Cooking wines
Vinegar (any)
MSG (Monosodium Glutamate - optional)

External Control (Garnishments)
Fried almonds
Walnuts, chopped or whole, natural or honey glazed
Shredded pork
Shredded eggs (combine with egg substitute mixtures-optional)
Parsley-fresh or flakes
Green onion
Sliced fruits (fresh)
Canned fruits
Alfalfa sprouts
Asparagus spears
Watercress
Spinach
Lettuce
Parsley
Mint

Renegade Condiments (more)
Soy bean paste products
Garlic minced, flakes, or powder
All spice combinations
Sesame oil
Fish oil (any natural fish)
Ginseng flakes or powder
Consider any natural herb, such as coriander, fennel, sage, thyme, and so on
Any wines you may desire

Use the same approach for the external control and presentation of your creations through artistic garnishing and gracing. Remember that the internal flavor is already in your cooking, and you are striving to make a good dish greater!

Since the culinary world is indeed coming closer together, we should be thinking about what our Renegade contributions should be. As evidence of this change in the US, we find that Cantonese-style cooking has given way to Beijing, Shanghai, Szechuan, Hunan, and Chiu Chow styles of wok cooking.

Coming on strong are the tasty dishes of Thailand, Indonesia, India, Vietnam, Japan, and others, with or without a French or continental flair. (All of these to the joys of the consumers.)

The big epicure picture is that a good portion of these wonderful foods are wok-oriented and the ingredients are very similar. Yes, now may be the time for us "Renegade Wokkers" to master the many standard condiments, and launch into new dimensions of wok cooking, by creating masterful ways of presenting them.

The author envisions a new plateau of condiment enhancement, as the world comes closer together. The use of spices and herbs of the world have largely been localized by folklore, availability, and ethnic culinary usage. Renegade Wok detects a growing usage in the mixture of the wok world and rest-of-the-world condiments.

Renegade Wok hopes to help you develop usage of popular Oriental natural herbs, such as ginseng and Reishi mushrooms, with that of black pepper, garlic, and chilies. While these herbs are independently used as tonics, teas, and longevity soups, Renegade Wok advocates consider using them as "Magic Sprinkles" in wok fare. Vis-à-vis "Ginseng Sprinkles" on chicken dishes and ginseng and Reishi in mushroom dishes until you gain confidence on your condiment enhancement ability. Your expertise should guide your judgment, in not using these herbs in very spicy or sour recipes, lest you might compromise any of the therapeutic values.

Do your homework; consult your herbist, and develop your own ultimate condiments. It all goes to the same place, but you will have a smile on your face.

Good sources to find new condiments and garnishments are your health food stores, herb stores, local grocery shelves, deli stores, and even your own pantry. When you have amassed more ingredients than you can cope with, you might want to register at some cooking school, or start sending your new creations to Renegade Wok on a daily basis.

As we develop our ABC expertise in the stir frying, we have learned to master the attributes of stir frying, the hardware use, and the timely addition of internal and external condiments. These attributes enable you to cook many more different menus, by varying the ingredients of your choice!

In the next edition of Jade Dragon Online we will focus on deep-frying, followed by many other exciting Renegade Wok secrets.

To become a full-fledged Renegade Wokker more quickly, order the Renegade Wok source book at our discounted rate of only $9.99 (retail $12.95) using our mail order form.

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