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🥢 Wok & Asian Home Cooking Essentials I Actually Cook With
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Mikey Stark profile picture
Mikey Stark
The wok, tools, and pantry staples I actually use for stir-fries, dumplings, fried rice, and noodle nights at home, from a carbon steel wok and spider strainer to the chili crisp, oyster sauce, and Shaoxing wine I keep restocking. If you want takeout...
 
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My Yosukata wok is my go-to for stir-fries and fried rice, and the flat bottom sits steady on my regular stove.
YOSUKATA 13.5" Pre-Seasoned Carbon Steel Wok
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The long stainless spatula and ladle let me toss and scoop at high heat without my hands getting near the flames.
YOSUKATA 17’’ Wok Spatula & Ladle Set
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I use this spider to fish dumplings and noodles out of boiling water and to lift fried food out of the oil.
Hiware Stainless Steel Spider Strainer 5.4"
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I scrub my wok with this bamboo brush under hot water so I never have to strip the seasoning with soap.
Paderno Bamboo Wok Brush, 10-Inch
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I chop, smash garlic, and scoop everything into the wok with this Chinese cleaver, and it's my favorite knife for prep.
Dexter Russell S5198 8" Chinese Chef Knife
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I pound garlic, chilies, and lemongrass into curry pastes and sauces in this heavy granite mortar.
ChefSofi Mortar and Pestle Set (Gray, 2-Cups)
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These chopsticks have grippy tips, survive the dishwasher, and give me enough pairs for everyone at dinner.
Hiware 10-Pairs Reusable Fiberglass Chopsticks 9.5"
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My bamboo steamer handles frozen dumplings, bao, and whole fish, and the steel rings keep it from warping.
Juvale 2-Tier Bamboo & Steel Steamer 10"
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My Zojirushi makes perfect rice every time and keeps it warm for hours, so there's always a bowl ready.
Zojirushi Ns ZCC10 Neuro Fuzzy Rice Cooker
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I serve rice, noodles, and soup in these blue and white bowls, and they make a simple dinner feel special.
M.V. Trading NS2005 Blue & White Rice Bowls Set of 6
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I bring out my Iwatani burner for hot pot nights and for extra-hot wok cooking out on the patio.
Iwatani 35FW Single-Burner Butane Cooktop
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Lao Gan Ma is the classic chili crisp, and I spoon it over eggs, noodles, and rice pretty much daily.
Lao Gan Ma Spicy Chili Crisp 7.41oz
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Fly By Jing is my fancier chili crisp, with a tingly Sichuan peppercorn kick that's amazing on dumplings.
FLYBYJING Sichuan Chili Crisp - 6oz
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Kewpie is richer and tangier than regular mayo, and I squeeze it over okonomiyaki, sushi bowls, and fried rice.
Kewpie Japanese-Style Mayonnaise Tube 17.64oz
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I stir this gochujang into marinades, bibimbap, and spicy rice cakes for sweet, funky Korean heat.
Mother In Law's Kimchi, Paste Gochujang, 10 Ounce
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A splash of Shaoxing wine is the secret to restaurant-tasting stir-fries, and I use it in every marinade.
Pagoda Shao Xing Cooking Wine 21.7 fl oz
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Lee Kum Kee oyster sauce goes into my beef and broccoli, garlic greens, and noodles for that glossy savory finish.
Lee Kum Kee Premium Oyster Sauce 18oz
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Pearl River Bridge light soy is my everyday Chinese soy sauce for seasoning stir-fries and making dipping sauces.
Pearl River Bridge Light Soy Sauce 16.9oz x2
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I finish almost every dish with a few drops of Kadoya sesame oil because the toasty aroma is incredible.
Kadoya Roasted Sesame Oil, 11 Fl oz
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A pinch of MSG is how I get that deep savory flavor in fried rice, soups, and stir-fries at home.
Ajinomoto MSG Shaker Jar 250g
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I shake this sesame and nori furikake over plain rice, eggs, and popcorn, so I like having a six-pack.
Urashima Furikake Nori/Goma 2.1oz Pack of 6
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Chinkiang black vinegar with a little chili crisp is my go-to dumpling dip, and it brightens braises too.
Gold Plum Chinkiang Vinegar 18.6 fl oz
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