Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground.
As a wok cooking teacher, I’m constantly looking for new ways to use my wok, including with cuisines other than Asian. And it turns out, the Hispanic world has a wealth of ingredients and classic recipes perfectly suited to this cooking style.
Though I grew up in Hong Kong — where I watched local cooks use huge cast-iron woks to prepare classic street foods such as choutofu (stinky tofu), stuffed peppers, curried octopus and roasted chestnuts — I live in Miami, a city rich with Cuban culture. I’ve noticed many similarities in cooking techniques, ingredients and seasonings between the cultures.
Cuban-style paella, for example, is similar to Asian fried rice. Even the paella pan resembles a wok.
One of the most common ways to cook in a wok is to do so briefly at very high heat. This is why ingredients often are cooked in batches according to how long they should take. For example, vegetables go in until just tender, but still lightly crisp, then are removed from the pan. Next, the meat is cooked until nicely seared, then everything is combined.
This same approach works with Hispanic ingredients. It can be as simple as stir-frying some onion, peppers and other vegetables, then setting those aside. Add some thinly sliced beef, pork or chicken with Hispanic seasonings and cook that. When the meat is ready, combine everything and use as a filling for tacos.
But woks can do more than stir-fry. Because of their shape and wide opening, woks are great for deep-frying, steaming, stewing, toasting spices and nuts, even baking.
A wok can fry up churros as easily as won-ton-wrapped dumplings or spring rolls. It also can be used to fry plantains.
A large wok also does a fine job with arroz con pollo — brown the chicken, cook the sofrito and tomato sauce, then add the rice and other ingredients.
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Wok Picadillo
Hands on: 30 minutes Total time: 30 minutes Serves: 4
A cast-iron wok over gas heat is the best choice. But in a pinch, a large cast-iron skillet can be substituted. Never use nonstick woks for high-heat frying; they aren’t made to tolerate extreme heat.
Have all ingredients prepped ahead. If you are using a small wok or a skillet, you may need to cook the meat in 2 batches. Avoid crowding the pan. The meat also should be cooked in 2 batches if your stove is electric, which does not maintain temperature as well as gas.
This dish is best served with rice, especially red or brown. Start the rice cooking as you prep your ingredients so everything is ready at the same time.
1 tablespoon tamari or good (MSG-free) soy sauce
1 teaspoon medium drinking sherry
2 teaspoons cornstarch
2 pinches white pepper
1 pound (90 percent lean) ground beef
1 tablespoon canola or other high-heat oil, divided
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, cored and finely chopped
1/2 medium red bell pepper, cored and finely chopped
2 cloves garlic, diced
2 plum tomatoes, finely chopped
1/4 cup diced green olives with pimentos
1/4 cup raisins
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Juice of 1 lime
Sprigs of fresh cilantro, mint or parsley, to serve
In a medium bowl, whisk together the tamari, sherry, cornstarch and white pepper. Add ground beef and mix until thoroughly incorporated. Set aside.
Set your wok over high and let heat for 1 minute. Add 1/2 tablespoon oil and heat until it shimmers. Add onion and both bell peppers. As soon as they hit the wok, immediately stir them around the pan. Cook for 5 minutes, or until the onion and peppers are just barely cooked and still firm and colorful.
Transfer vegetables to a plate. Use paper towels to dry the wok, then return it to the heat.
When the wok is hot again, add the remaining 1/2 tablespoon oil and heat until it shimmers. Add the garlic first, then immediately add the ground beef.
Use the back of the spatula to spread the beef across the wok as if frying a wide burger. Let the meat sear on one side until golden brown. This gives your meat a crispy exterior with juicy interior. You can test for doneness by flipping beef in the center of your wok where the heat is the hottest. If it is golden brown, flip all the beef and start breaking it up with your spatula.
Once the beef is just cooked (when you don’t see any red, about 7 minutes), return the onion-pepper mixture to the pan. Add tomatoes, olives, raisins, cumin, oregano and paprika. Mix well, then reduce heat to medium and fry for 5 minutes. Stir in the lime juice.
Serve spooned over rice and topped with fresh cilantro, mint or parsley.
Per serving: 340 calories (percent of calories from fat, 47), 25 grams protein, 19 grams carbohydrates, 3 grams fiber, 17 grams fat (5 grams saturated), 75 milligrams cholesterol, 670 milligrams sodium.
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