I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers…wok oil is truly best making it yourself, I don’t buy prefab ever.

    • kindenough@kbin.earthOP
      3·
      12 days ago

      No. One can make wok oil in anything, in this case a cheap wok I will fry noodles and rice in it later. The wok pictured is 34cm in diameter with 1,5 liters of oil + ingredients.

    • grue@lemmy.world
      2·
      12 days ago

      It looks like nonstick, but since OP says it isn’t my guess is carbon steel.

      • DougPiranha42@lemmy.world
        2·
        12 days ago

        Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.

        1. Heat the wok at high heat empty and dry.
        2. Add oil and cook stuff.
        3. Deglaze.

        I would expect that steps 1 and 3 would hurt nonstick.