The wok is an extremely versatile cooking utensil. It can be sued for braising, boiling and steaming as well as for stir-frying. With a domed lid, it can be used to braise a whole chicken, duck, or a large joint of meat.
The wok is also especially effective for steaming. Put a pair of bamboo chopsticks across the bottom of the wok. Put the food in a deep plate and rest the plate on top of the chopsticks. Add water up to a level just above the chopsticks. Cover with a lid that fits over the wok without pressing down on the food to allow the steam to circulate and cook the food gently.
** Chinese Cooking