# The Wok Book > An independent companion site for *The Wok: Recipes and Techniques* by J. Kenji López-Alt. Original recipes, technique articles, and gear reviews for cooking with a wok at home — from authentic Cantonese dishes to American-Chinese takeout favorites, plus buyer's guides for carbon steel woks, induction woks, and outdoor burners. The site is run by an independent fan of Kenji's work, not by the author or publisher. All recipes and reviews are tested in a home kitchen. Affiliate links to Amazon support the site (we earn from qualifying purchases). ## The Book - [The Wok: Recipes and Techniques](https://www.amazon.com/dp/0393541215/?tag=harefasi-20): J. Kenji López-Alt's second cookbook (W. W. Norton, 2022). 656 pages, 200+ recipes, 1,000+ photographs. ISBN 9780393541212. Rated 4.8/5 across 3,000+ Amazon reviews. ## Recipes - [Char Siu Bao Buns: Wok-Steamed and Steam-Oven Methods](https://thewokbook.com/blog/char-siu-bao-buns-recipe/): Soft, pillowy steamed bao buns filled with sweet-savory char siu pork. The classic dim sum recipe, written for both the traditional wok-with-bamboo-steamer method and the modern steam oven approach (we tested both). - [Char Siu Pork Fried Rice: Using Leftover Chinese BBQ Pork](https://thewokbook.com/blog/char-siu-pork-fried-rice/): The dish to make when you have leftover char siu (Chinese BBQ pork) — sweet-savory diced pork stir-fried with day-old jasmine rice, egg, scallions, and a classic Cantonese seasoning blend. On the table in 12 minutes. - [General Tso's Chicken: The Authentic Takeout-Style Recipe (No Ketchup Required)](https://thewokbook.com/blog/general-tsos-chicken/): Real General Tso's chicken at home — double-fried chicken thighs with a glossy sweet-sour-savory sauce of soy, vinegar, sugar, and chili. Skip the ketchup; here's the recipe that actually tastes like the takeout you remember. - [How to Cook Beef Chow Fun (干炒牛河) at Home](https://thewokbook.com/blog/how-to-cook-beef-chow-fun/): Dry-fried beef chow fun (干炒牛河) is the Cantonese dish that's hardest to do well at home — wide rice noodles, marinated flank steak, bean sprouts, and the screaming-hot wok hei that separates a great chow fun from a soggy imitation. Here's the technique. - [Invincible Egg Fried Rice: The Viral Recipe Behind 'Fried Rice Made Me Invincible'](https://thewokbook.com/blog/invincible-egg-fried-rice/): The egg fried rice that went viral via the Chinese short drama 'Fried Rice Made Me Invincible' (蛋炒饭让我无敌) — six ingredients, ten minutes, and a technique that's harder than it looks. Here's the recipe and why it's spreading on TikTok. - [Khao Pad: Authentic Thai Fried Rice with Fish Sauce, Lime, and Garlic](https://thewokbook.com/blog/khao-pad-thai-fried-rice/): Khao pad (ข้าวผัด) is Thailand's everyday fried rice — jasmine rice, fish sauce, lots of garlic, lime juice at the table, and Thai basil to finish. Made with shrimp or chicken, on the table in 10 minutes once your wok is hot. Here's the canonical recipe. - [Leftover Turkey Fried Rice: The Best Use for Day-Three Thanksgiving Bird](https://thewokbook.com/blog/leftover-turkey-fried-rice/): The leftover-Thanksgiving recipe that's better than your turkey sandwich — shredded leftover turkey, day-old rice, eggs, peas, and a classic soy-and-sesame seasoning blend. Wok-cooked in 12 minutes. Solves your fridge problem and your dinner problem at once. - [Mongolian Beef: The 20-Minute Takeout Classic, Made at Home](https://thewokbook.com/blog/mongolian-beef/): Real Mongolian beef at home — thinly sliced flank steak, velveted for tenderness, stir-fried with a sweet-savory soy-and-brown-sugar sauce and a generous quantity of scallions. On the table in 20 minutes, no deep-frying required. - [Orange Chicken: The Panda Express–Style Recipe (Made Better)](https://thewokbook.com/blog/orange-chicken/): Orange chicken at home, better than Panda Express — crispy double-fried chicken thighs glazed in a bright orange-soy-ginger sauce made from real orange juice and zest. 30 minutes, one wok. - [Pad Thai: The Authentic Recipe with Tamarind, Fish Sauce, and the Sauce That Actually Works](https://thewokbook.com/blog/pad-thai-recipe/): The Pad Thai recipe that gets the sauce right — tamarind, fish sauce, and palm sugar in the proper 1:1:1 ratio, with the soak-not-boil noodle technique that separates restaurant-quality from gluey home Pad Thai. Made in a wok in 12 minutes. - [Restaurant-Style Shrimp Fried Rice: Better Than Takeout, Done in 15 Minutes](https://thewokbook.com/blog/restaurant-style-shrimp-fried-rice/): The takeout-style shrimp fried rice you actually want — snappy shrimp (the brine matters), pillowy egg, separately-grained rice, and a classic soy-sesame seasoning. Here's the technique that gets it right in 15 minutes. - [Sichuan-Style Hot and Sour Eggplant](https://thewokbook.com/blog/sichuan-style-hot-sour-eggplant/): Sichuan-style hot and sour eggplant: silky deep-cooked eggplant in a punchy sauce of doubanjiang, black vinegar, garlic, and Sichuan peppercorns. Cousin of the more famous fish-fragrant eggplant, with the heat and sourness dialed up. - [Smashed Cucumber Salad: The Sichuan Side That Belongs on Every Stir-Fry Table](https://thewokbook.com/blog/smashed-cucumber-salad/): Smashed cucumber salad (拍黄瓜) is the 10-minute Sichuan-style side that pairs with literally every wok dish. Smashed (not sliced) cucumbers for maximum sauce contact, garlic-and-vinegar dressing, chili oil to finish. Here's the canonical recipe. - [Mapo Tofu](https://thewokbook.com/blog/mapo-tofu/): Learn how to make J. Kenji Lopez-Alt's delicious and easy mapo tofu recipe. This Japanese take on the Sichuan classic is made with ground beef, tofu, and a flavorful sauce. - [Buttered Lo Mein with Oyster Sauce](https://thewokbook.com/blog/buttered-low-mein-oyster-sauce/): This recipe for buttered lo mein with oyster sauce is a quick and easy dish that is perfect for a weeknight meal. The lo mein noodles are cooked with leafy greens and then tossed with butter and oyster sauce for a rich and flavorful dish. This recipe is kid-friendly and can be made with any type of leafy greens that you like. - [Cantonese Soy Sauce Chow Mein: What It Is and How to Make It](https://thewokbook.com/blog/cantonese-soy-sauce-chow-mein/): Cantonese soy sauce chow mein (豉油皇炒麵) is a Hong Kong–style stir-fry of pan-crisped egg noodles, bean sprouts, scallions, and a five-ingredient soy-and-sesame sauce. Here's what makes it different from American chow mein, and Kenji's wok recipe. - [Sweet and Sour Chicken](https://thewokbook.com/blog/sweet-and-sour-chicken/): J Kenji Lopez-Alt's Sweet and Sour Chicken Recipe: A delicious and easy-to-make dish with tender chicken, vegetables, and a sweet and sour sauce. This recipe can be found in his award-winning book The Wok: Recipes and Techniques. - [Stir-Fried Broccoli](https://thewokbook.com/blog/stir-fried-broccoli/): J. Kenji Lopez-Alt's stir-fried broccoli with garlic and ginger, a quick and easy dish that's perfect for a weeknight meal. Another great wok recipe from The Wok: Recipes and Techniques. - [Kung Pao Chicken: What It Is and How to Make Kenji's Takeout-Style Recipe](https://thewokbook.com/blog/kung-pao-chicken/): Kung pao chicken is a Sichuanese stir-fry of cubed chicken, peanuts, and dried chiles, named after the 19th-century governor Ding Baozhen. Here's the history, the difference between authentic and takeout-style, and Kenji López-Alt's wok recipe. - [Egg Fried Rice Done Three Ways](https://thewokbook.com/blog/egg-fried-rice-three-ways/): Learn how to make a delicious versions of egg fried rice with this easy recipe using three different techniques: indoors with a wok, outdoors with a wok, and how to execute this dish if you don't have a wok. We'll show you how to make a classic egg fried rice but you can adapt this recipe for a vegan veggie fried rice, a shrimp fried rice, or chicken fried rice as well. - [Vegetable Lo Mein](https://thewokbook.com/blog/vegetable-lo-mein/): Learn how to make this delicious and easy-to-make stir-fry at home with our recipe. Vegetable lo mein is made with a variety of vegetables, such as carrots, broccoli, and peppers, and a simple sauce. It's a great way to use up leftover vegetables, and it's ready in under 30 minutes. Click here to learn more about our Vegetable Lo Mein recipe and give it a try today! - [Smoky Stir Fried Greens](https://thewokbook.com/blog/smoky-stir-fried-greens/): This recipe for smoky stir-fried greens is a quick and easy way to add flavor to your greens. The greens are stir-fried with garlic, ginger, and a touch of soy sauce, and then finished with a blowtorch to create a smoky flavor. It's a delicious and healthy dish that's ready in under 15 minutes. Click here to learn more about our Smoky Stir-Fried Greens recipe and give it a try today! - [Beef with Broccoli](https://thewokbook.com/blog/beef-broccoli/): Learn how to make this classic Chinese stir-fry at home with our recipe. Beef and broccoli is made with thinly sliced beef, broccoli florets, and a simple sauce. It's a delicious and easy-to-make dish that's perfect for a weeknight meal. - [Chinese Scrambled Eggs with Tomato](https://thewokbook.com/blog/chinese-scrambled-eggs-tomato/): Learn how to make this simple and delicious Chinese dish at home with our recipe. Chinese scrambled eggs with tomato is made with eggs, tomatoes, and a few simple seasonings. It's a quick and easy dish that's perfect for a weeknight meal. - [Sichuan Fish Fragrant Pork](https://thewokbook.com/blog/fish-fragrant-pork/): Learn how to make this unique and delicious Sichuan stir-fry at home with our recipe. Fish-fragrant pork is made with pork, chili bean paste, and a variety of other ingredients that give it a unique flavor. It's a quick and easy dish that's perfect for a weeknight meal. ## Best Of - [The Best Stir-Fry Dishes of 2026: Recipes Worth Mastering](https://thewokbook.com/blog/best-stir-fry-2026/): The stir-fry dishes worth learning in 2026, ranked by a combination of search popularity, Google Trends momentum, and how much they reward a properly hot wok. Each links out to a recipe you can actually cook tonight. ## Cookbooks - [Rekindle Your Culinary Spark with Renee Erickson's Sunlight and Breadcrumbs](https://thewokbook.com/blog/sunlightandbreadcrumbs/): Sunlight and Breadcrumbs is a cookbook by Renee Erickson, a James Beard Award-winning chef. It features innovative recipes, culinary insights, and practical tips for elevating your cooking. ## Deals - [The Wok PDF: The Honest Answer to Finding It Free or Cheap](https://thewokbook.com/blog/the-wok-recipes-and-techniques-pdf/): Looking for a free PDF of The Wok by Kenji López-Alt? Here's the honest answer — including five legal ways to get the book for free or near-free, why most pirate PDFs are malware traps, and which recipes from the book you can already try here for $0. - [Household Supplies at Awesome Prices](https://thewokbook.com/blog/household-supplies-cheap/): I've switched away from buying brand-name items in exchange for savings! ## Gear - [Best Carbon Steel Woks 2026: Tested Picks Across 6 Tiers](https://thewokbook.com/blog/best-carbon-steel-woks-2026/): After cooking the same chicken fried rice in every wok we could get our hands on, these are the six carbon steel woks worth buying in 2026 — across budget, mid-range, premium, induction-compatible, non-toxic, and starter-bundle tiers. - [Best Induction Wok Setups 2026: High-Heat Wok Cooking Without Gas](https://thewokbook.com/blog/best-induction-woks-2026/): Four induction wok systems we'd actually recommend in 2026 — including the NuWave Mosaic (still the leader), two newer concave-coil challengers, and the honest answer for cooks moving off gas without losing wok hei. - [Build Your Own Induction Wok Setup: NuWave PIC Cooktops + Carbon Steel Wok](https://thewokbook.com/blog/build-your-own-induction-wok-setup/): If you want induction wok cooking but don't want to be locked into the NuWave Mosaic's proprietary wok, here's how to pair a NuWave PIC cooktop with your choice of induction-compatible carbon steel wok — and three specific cooktop + wok combos we'd actually buy. - [Best Outdoor Wok Burners 2026: High-BTU Picks for Real Wok Hei](https://thewokbook.com/blog/best-outdoor-wok-burners-2026/): The honest truth about wok hei at home: you can't get it on a 12,000-BTU residential cooktop. This 2026 buyer's guide breaks down the four best ways to actually cook with screaming heat — three outdoor burners and one indoor induction unit — with picks across budget, premium, and apartment-friendly tiers. ## Pantry - [Asian Pantry Essentials for Wok Cooking: The 10 Ingredients That Cover 90% of Recipes](https://thewokbook.com/blog/asian-pantry-essentials-for-wok-cooking/): The 10 pantry staples that unlock every wok recipe worth cooking — light soy, dark soy, Shaoxing, toasted sesame oil, oyster sauce, fish sauce, doubanjiang, Sichuan peppercorns, white pepper, and MSG. Brand picks and substitutions for each. ## Tips - [Lo Mein Sauce: The 6-Ingredient Formula (Plus How to Make It Without Oyster Sauce)](https://thewokbook.com/blog/lo-mein-sauce-guide/): Every great lo mein starts with the right sauce — 6 pantry ingredients in the right ratios. Here's the canonical formula, plus how to make a credible lo mein without oyster sauce (the most common substitution question). - [The Ultimate Wok Fried Rice Guide: Technique, Rice, and Why Yours Isn't Working](https://thewokbook.com/blog/ultimate-wok-fried-rice-guide/): Most homemade fried rice fails for one of three reasons — the wrong rice, the wrong heat, or the wrong cooking order. This guide fixes all three, then points you at six specific variants (egg, shrimp, pork, Thai, Korean, and the viral 'Invincible' version) once you've nailed the fundamentals. - [Carbon Steel Wok: Pros, Cons, and Is It Safe to Cook In?](https://thewokbook.com/blog/carbon-steel-wok-pros-cons/): Carbon steel woks heat fast, develop a natural non-stick patina, and cost a fraction of premium cookware — but they need seasoning, they rust if neglected, and there's a learning curve. Here's the full breakdown, including whether carbon steel is safe and non-toxic. - [The Wok Starter Kit: Everything You Need to Stir-Fry at Home (2026)](https://thewokbook.com/blog/stir-fry-starter-kit/): A complete shopping list for setting up a wok-cooking kitchen from scratch — wok, spatula, ladle, lid, scrub brush, oil, salt, and pantry essentials. Roughly $130 total. Specific brand picks for each, with notes on what to skip. - [How to Clean a Carbon Steel Wok (Without Ruining the Seasoning)](https://thewokbook.com/blog/how-to-clean-your-wok/): Cleaning a carbon steel wok takes 60 seconds and three steps: hot water and a brush, dry it on the stove, rub a drop of oil. This guide covers the daily routine, what to do when food sticks or rust appears, and the myths to ignore. - [How to Season a Wok: The Complete Step-by-Step Guide](https://thewokbook.com/blog/how-to-season-your-new-wok/): A new carbon steel wok arrives raw, gray, and reactive. This complete guide walks you through seasoning it on the stovetop, building a glossy black patina over time, and troubleshooting rust, sticky spots, and uneven coloring. - [Wok Burners](https://thewokbook.com/blog/wok-burners/): Wok burners are essential for stir-frying, but not all wok burners are created equal. In this post, we'll discuss the different types of wok burners available, as well as what to look for when choosing a wok burner. Click here to learn more about wok burners and find the perfect one for your needs! ## Gear Reviews - [NuWave Mosaic Induction Wok Review: 2 Years of Indoor Wok Cooking](https://thewokbook.com/gear/nuwave_mosaic_induction_wok/): After two years of cooking on the NuWave Mosaic Induction Wok, here's our honest take: what it does well, where it falls short of gas, who it's for, and how to think about current pricing during NuWave's regular monthly promotions. - [The Alva Carbon Nontoxic Wok](https://thewokbook.com/gear/alva_carbon_steel_wok/): The Alva Carbon Steel Wok is a game-changer! Its non-stick surface, health-conscious design, and versatility make it a must-have for any kitchen. The pre-seasoning and easy cleaning are added bonuses. I've become a stir-fry aficionado since getting mine! ## About - [About this site](/about/): How and why The Wok Book exists. - [Privacy](/privacy/): Privacy policy. - [Terms](/terms/): Terms of use.