Some things you may need to start

A wok is the central cooking vessel in Chinese kitchens. 

Many Chinese woks have two round handles, but models with a single, long handle are becoming increasingly common because they are easier to maneuver. Woks are made from a variety of materials, but carbon steel is the best because it heats up quickly and conducts heat evenly, and one that is 14 inches in diameter will work well in most home kitchens. Though round-bottomed woks are typically used in China, flat-bottomed ones work better on most American stoves as they sit closer to the heat source. Special stove grates, or wok rings are available that will make cooking with a round bottom wok more practical and can often be found in your local Asian market. In fact, if you haven't already done so, its a great idea to check out your local Asian markets. You will be amazed at the assortment and variety of products on their shelves, not to mention all the tools you'll ever need to pursue all your Chinese cooking methods.


Loop handles mounted on opposite sides of the wok are typical in southern China. The loop handles are usually made of bare metal. Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel or rag.

Stick handles are popular in northern China, where food in the wok is frequently turned with a tossing motion of the arm and wrist when stir-frying food. The classic stick handle is made of hollow hammered steel, but other materials may be used, including wood or plastic hand grips. Because of their popularity in northern China, stick-handled woks are often referred to as "pao woks" or "Peking pans".
 

 

A wok spatula, for the constant stirring and tossing of ingredients required in stir-frying, Chinese home cooks use a wok spatula, which has a rimmed edge designed for the task.

Or a wok ladle. Many cooks in restaurant kitchens use a wok ladle for the same purpose. This is my personal preference, as I find this tool to be far more versatile over a spatula.

 

 

 Perforated strainers are employed to scoop out boiled foods like dumplings.

Wire strainers are used in blanching and velveting to retrieve food quickly before it overcooks.

 

 

Spider strainer lifts out pasta, wontons, egg rolls, etc, from boiling water or fried foods from hot oil..

A cleaver, because ingredients to be stir-fried must be cut into small and uniform pieces, a sharp knife is indispensable. A cleaver is the only knife used in most Chinese kitchens (its the Chinese equivalent of a chef's knife in the western kitchen); its combination of heft and sharpness makes it suitable for a wide variety of tasks. Traditional models are made of forged carbon steel, which holds its edge longer than stainless steel.

 

 

Scissors are used to snip soaked noodles and other soft foods.

 

A wok brush. Another important tool is the wok brush, which can be made out of twigs, bamboo, or plastic; its stiff bristles are used for cleaning the wok's surface without soap, which would damage the wok's seasoned patina.

 

A mortar and pestle is used for crushing everything from garlic to Sichuan peppercorns or other spices.

Bamboo steamers are round steamers made from bamboo. They can be stacked on top of each other so that the steam can cook many different servings simultaneously. A wok is partially filled with water and the steamer is then inserted into the wok. The curved walls of the wok keep the bamboo steamer above the water level. The water is then brought to a boil to produce the steam that is then circulated through the steamer in order to cook the food contents.