Wok example sentences

"Wok" Example Sentences

1. I stir-fried the vegetables in a hot wok.
2. The chef cooked the noodles in a large round wok.
3. I washed the wok thoroughly before cooking.
4. We seasoned the new wok by cooking fried rice in it.
5. The wok makes it easy to stir-fry dishes quickly.
6. My aunt gave me a beautiful stainless steel wok as a gift.
7. I heated oil in the wok before adding the meat.
8. The sounds and smells of cooking in a wok remind me of home.
9. The rounded shape of the wok allows the food to tumble and cook evenly.
10. The ingredients sizzle loudly as they hit the hot surface of the wok.
11. The wok can be used on the stovetop or over an open flame.
12. I threw the chopped vegetables into the wok one at a time.
13. The wok has a thin metal base that heats quickly and evenly.
14. My grandmother used the same wok for over thirty years.
15. The stir-fried noodles from the wok smelled delicious.
16. I coated the wok with vegetable oil to prevent food from sticking.
17. The wok hung from a hook on the kitchen wall when not in use.
18. The Chinese restaurant cooks all of their food in giant woks.
19. I prefer to use a well-seasoned cast iron wok for cooking.
20. The sides of the wok help contain the oil and prevent splattering.
21. The instructor demonstrated proper wok tossing technique.
22. I used a metal spatula to flip and toss the food in the wok.
23. With a flick of the wrist, I expertly tossed the contents of the wok.
24. The round edge of the wok is designed to allow for maximum air circulation.
25. The tasty dishes that emerge from the wok make the effort of cooking worthwhile.
26. The wok is a simple yet essential piece of equipment in many Asian kitchens.
27. The wok gives stir-fried and deep-fried foods their distinctive flavor.
28. I enjoyed watching the chef demonstrate his wok skills at the cooking class.
29. I carefully scrubbed out any burnt bits from the bottom of the wok after cooking.
30. The rising clouds of steam and aromas from the wok made me hungry.

Common Phases

1. I seasoned the new wok before using it for the first time.
2. I stir fried the vegetables in the large wok over high heat.
3. My grandparents used to cook in a traditional round bottom wok.
4. The thin steel wok allowed the heat to spread quickly and evenly.
5. I heated oil in the wok before adding the minced garlic.
6. The aroma from the wok filled the entire kitchen.
7. I cooked the rice in a smaller wok within a wok.
8. The metal wok retained heat well and created a nonstick surface.
9. I enjoyed the variety ofChinese dishes I could make in the versatile wok.
10. The ingredients cooked quickly in the large surface area of the wok.
11. I moved the ingredients around constantly in the wok while stir frying.
12. The cover for the wok trapped the steam and helped cook the rice.
13. I upgraded from a nonstick to a cast iron wok for superior heat retention.
14. The bamboo handle of the traditional wok stayed cool during cooking.
15. I cooked the lobster in the wok with ginger and green onions.
16. The bamboo steamer fit perfectly over the rim of the wok.
17. I cooked the eggs in the wok to make stir fried egg drops.
18. The wok enabled me to make many different Asian dishes in one pan.
19. I loved cooking dumplings in the wok and serving them with soy sauce.
20. The lip of the wok trapped the oil inside while allowing steam to escape.
21. I hung the wok on the wall when I wasn't using it to conserve space.
22. I simmered soup in the wok and added tofu towards the end of cooking.
23. The carbon steel wok heated up quickly and browned the meat beautifully.
24. The bamboo handle of the wok allowed me to move it around the flame easily.
25. Stir frying in the wok ensured that the food cooked evenly and retained its texture.
26. I used the wok to make fried rice with eggs, shrimp and peas.
27. The faint aroma of fried oil still lingers on the cool metal wok.
28. I mixed sauce in the wok and then added the already cooked noodles.
29. The wok enabled me to deep fry snacks like spring rolls and tempura.
30. I enjoyed the strong salty flavor that developed in seasoned woks over time.
31. I sautéed the bok choy in the hot wok with olive oil and garlic.
32. The wok created a tossing motion that cooked the food quickly and evenly.
33. The metal ring on the wok allowed it to sit securely over the flame.
34. I cooked chicken stir fry in the wok with sesame oil and spicy chili sauce.
35. The bowl shaped wok helped contain splattering oil while stir frying.
36. The stir fry was full of color and aroma from cooking it in the wok.
37. I fried noodles in the wok before adding the sauce and meat.
38. Steaming in the wok infused the food with the flavors from the broth.
39. I marinated the chicken in the sauce before stir frying it in the wok.
40. The wok is an essential piece of cookware for making Asian cuisine.
41. I made Mongolian beef in the wok with chili sauce and bean sauce.
42. The wok contained all the ingredients for my home cooked meal.
43. The artisanal hand crafted wok was an investment in my cooking.
44. The ingredients cooked faster in the wok which sealed in more flavor.
45. I stir fried the minced pork in the hot wok before adding the sauce.
46. I used a ladle to toss the vegetables around in the hot wok.
47. The nonstick coating on the wok made cleanup easier after stir frying.
48. The wooden chopsticks came in handy for tossing the food in the wok.
49. I loved using my wok to whip up a delicious dinner in under 30 minutes.
50. The temperature of the wok rose quickly, transforming raw food into a flavorful feast.
51. The convex bottom of the wok maximized surface area for quick, even heating.
52. Simmering the stock in the wok infused it with a deep savory flavor.
53. The family gathered around the stove to catch the aroma rising from the wok.
54. The ancestry of woks traces back thousands of years in Chinese cuisine.
55. The round bowl shape of woks allows food to be tossed effectively during stir frying.
56. Heating oil in the wok created a rich nutty aroma that flavored the whole house.
57. The thick metal and round shape of the wok helped retain and circulate heat.
58. She enjoyed using multiple woks at once on her six burner stove.
59. They made homemade dumplings and then cooked them to perfection in the wok.
60. The sharp sizzling sound of food frying in the wok brought back happy memories.