When it comes to making a lot of food, fast, it’s hard to beat a wok. Should you consider adding one to your preparedness gear?
by Leon Pantenburg
The three teenaged boys got out of high school about 1 p.m. most days, and they’d generally show up at our house for lunch. They were forming a rock band, and realized the importance of practice. One of their favorite lunches was stir fried rice of some form. I’d have a lot of rice already made and chilled in the refrigerator. I’d fire up the wok, add the pre-chopped ingredients and could stretch the meal as much as needed by adding more rice.
Shortly after eating, practice started, and I’d generally leave to find relative peace and quiet. The boys graduated and decided to follow the musician career path. But one of their favorite meals when they’re in town is still stir fried rice.
A very useful survival cooking tool is a wok. Essentially, a wok is a bowl-shaped fry pan. It originated in China, and is one of the most popular cooking implements in southeast Asia. A wok is designed to work with very high heat and is very useful for cooking something quickly. This eliminates the need for a lot of fuel in the heat source, which can be anything from a biomass stove to a campfire. In a survival situation, a wok would be a great implement for producing large amounts of food quickly.
The SilverFire wok is designed to work well with the accompanying Hunter stove.
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The wok I’ve used for years is carbon steel, and I frequently use a stainless steel one made by SilverFire. I bought a cast iron wok, and ended up giving it away. The even-heating characteristics of cast iron make it a bad material for a wok, IMO.
Before using a wok, it needs to be seasoned. The process removes any preservative oil , and replaces it with a light layer of cooking oil. All that is needed is to scrub the wok with soap and water, dry, and then heat it up. Rub the hot metal with vegetable oil and let it cool. Then it’s ready to use.
It is also important to clean a wok after each use. I scrape the wok clean, and use soapy water and a scrub pad. Dry the wok and coat it lightly with vegetable or some other type of cooking oil.
Cooking in a wok is easy. The heat source should be very hot, with the idea of flash frying the food in the hot oil. Stir constantly. Move the cooked food up on the sides of the wok as you go, and reserve the hot center for the items that are being flash fried.
The key to successful wok cooking is to pre-chop everything into bit-sized pieces and keep them in containers. Then, when it’s time to cook, you can dump the ingredients in as needed.
Here’s a great small game stir fry recipe.
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