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Wok's Up? - The Story of
the Alabama Wokster
Before 1980 I had eaten Chinese cooking once...and frankly
didn't care for it. That was my whole history with Chinese
food until I met Stephen Yan on television somewhere around
1982 or so. It must have been around then, because I was out of work
for awhile, and that is when his television show was on.
Stephen Yan's show,
Wok With Yan, ran, the first time,
from 1980 -1982, though it was still seen in re-runs long
thereafter. He had another brief run in the young 1990's, though
his early show was the one best remembered. Yan hailed from
Vancouver, Canada where he owned two restaurants and
evidently was drawn to the television lights.
What drew me to Yan in the first place was his humble
demeanor and lame humor. He would begin each show by
unfurling a new cooking duster with a wok saying on it like
the one in the photo. Then he would tell a joke or two,
which were usually so bad that they were funny. Later, he
mixed in video of some of his travels too, but always there
came the time when he would work his magic with the wok.
Everything was live on tape, so he only had 15 minutes or so
of active cook time, and in those few minutes, Yan did
amazing things with his humble woks. Usually he would have
two going at a time. Often as not, he also prepared all of
the uncooked food for cooking as well, which included de-boning
meat, cutting onions, removing the wrapper from garlic... He
taught us all how to do that one. You take your cleaver and
bash the garlic. The hide comes right off! He would also
carve flowers out of unlikely fruits and things too.
Showoff! None of us ever learned that trick.
Speaking of meat cleavers... I had never seen one
outside the movies until Yan inspired me to grab my own.
Also, on the show, one or two of his commercials featured
some Chinese looking guy sitting on the floor beating the
dickens out of a wok with a carpenter's hammer. The pitch
was that you could purchase the hand made wok and assorted
utensils for a very reasonable price...And so I did. I still
use my wok, cleaver, fish net (screen spoon thing for
dipping stuff from hot grease), my beloved wok spoon, but
not my wok ladle so much. With the exception of my boat,
guns, and chainsaw, my wok is my most prized possession!
Marketing Hint:
Don't do ANYTHING to keep your customer from spending money.
So, I kindly beg your indulgence whilst I continue my ramble
down wok way.
Would you like to see Stephen Yan in Action?
Click to see 7 minutes of his show open,
circa 1990. View in Real Player.
Thanks to the CBC, the Canadian Broadcasting
Company, you can see a snip of Wok With Yan above.
I am from Alabama, and Stephen is from Canada by way of
Canton China, or thereabouts. We made a pretty strange pair
and I wasn't alone. Canadians knew even less about Chinese
cooking than I did. Still, Stephen Yan made it look easy. He
would whip up a four course meal, if you count the already
cooked rice, in 15 minutes, every day of the week, while
cracking lame jokes, and at the end of every show invite
some little old lady to come up on stage and chew along with
him.
As I said at the beginning, Chinese food was not a
favorite of mine. The part that really interested me was the
wok cooking. It was not unlike playing with a well stocked
chemistry set. Today, few things delight me more than
mixing up all manner of vegetables in the wok cover and
throwing them, cover and all, down on top of the wok without
losing so much as a bean sprout! Yes, I am a wok artist.
One thing Stephen always taught was that when using the
wok, you always purchase the cheaper cuts of meat. (He
always referred to pork as "pocs") He was sooo right! It is a supreme and unusual fact of nature that
if you pre-soak your meat in soy sauce, (I use Teriyaki), and prepare it in a wok, even the toughest meat is
tasty and tenderized. Round steak will melt in your mouth.
Cheaper cuts, good only for shoe leather may still be a
little chewy, but they are edible, which is more than you
can say if you prepare them in the normal way.
There are all manner of woks available, but in my
humble opinion, the ones hammered with a claw hammer are
still the best. Short of that, my wok looks remarkably like
the double handled steel variety that I have for sale below,
fancied by restaurants. If you're serious about wokking
around the block, you should purchase two. They are cheap
enough. Or, click on a real expensive one down below. It
might do as well as a cheap one, and I make more money.
By the way, I suppose you could use a work with a
wok with a square bottom. It would be kinda like using a
square baseball bat, but it might still cook. I have them
for sale.
Woks were originally made for charcoal or wood
fires you know. But I find that they work beautifully on gas
and electric too. I have no preference.
You will also need the official wok accouterments. You
will need the fishing net for retrieving your Chinese
donuts, Chinese French Fries, Chinese Hush Puppies, Chinese Shrimp, Chinese
Southern Fried Catfish, etc. You will also need your
official wokspoon to toss your wok goodies around in the
pan. Also, you must have a meat cleaver. You wouldn't
believe the delicate work one of those things will do in an
experienced hand. And you will need a wok cover. Very
important!
There are still Stephen Yan books available. Don't be
confused by those by Martin Yan, which, I'm sure are good
too. Martin Yan's show, Yan Can Cook, is often confused with
Wok With Yan. Martin Yan actually worked for Stephen for a
time, and went on to host his own highly successful cooking
show. But, to Wok With Yan fans, nothing beats Stephen Yan,
because Stephen Yan is THE man!
You know, the uneducated way to wok is to throw
everything in the pan and stir fry.... Not correct!
Here's THE cooking hint for great wokking:
Cook your
meat first by coating it with a mixture of 3/5 flour and 2/5
corn starch. You can shake it in a bag, or just toss the
flour mixture into the bowl with your meat and stir up a
gooey mess. I like it both ways.
By this time your meat should have soaked for
at least a couple of hours in Teriyaki which has been spiced
to your liking. With the corn oil hot, toss in some fresh or
powdered garlic and fresh or powdered ginger. Personally, I
like both from a bottle. Add the meat with garlic and or
onions, if you like that. After cooking, set meat aside in a
bowl. As it cools, you being a good chef, be sure to sample
meaty bits often.
With two or three spoonfuls of corn oil left
in the pan from the meat, toss in your pre-prepared veggies
all at once. Make sure to season them with salt and pepper
before they go to the wok. Add a half cup of water or so,
and cover. After a few minutes when you see a lot of steam
coming from around the cover,Toss the meat back into the
wok and.add a solution of one half cup
cool water with a heaping tablespoon of corn starch mixed
well, just before using. To this, add a few drops of sesame
seed oil. All common ingredients.
Depending on your veggie selection, you may be
surprised at how much water has drained from your veggies. I
love bean sprouts, Chinese cabbage, baby corn, water
chestnuts, and stuff like that. A bag of frozen Chinese
veggies does just as well. You will be very surprised how
the corn starch gives your goodies a glazed, shiny, tasty
sheen. This is the ultimate secret of a great deal of wok
cooking.
If you did your seasoning job properly early on, you
are in for a HUGE surprise when you finally get to eat. If
you are a glutton, top it off with rice. If your rice calls
for two waters to one rice, short the water a little and
make sure to cook in plenty of time to give the rice a
chance to soak up ALL the water. This make it less stick and
more tender.
Where I did not use to enjoy Chinese cooking so much,
now I LOVE it. You will too, when you get to put on your
own wok show for your friends. If they keep sitting on the
couch come showtime, force them to be your audience for their own
salvation! Here's wokking at you!
Stephen Yan dropped out of sight. After his show he
went on to climb Mt. Everest. Made it too, on his third try.
Obviously, wok cooking is good for you!
The Alabama Wokster - Norm Can Wok too!
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