Wok Toss Exercise – Pro Cooking Tips for Home

Chef Greg will show you how to practice tossing food in wok before you turn on the propane. All you need are some corn nuts (or something similarly sized), your wok and wok burner base! Keep practicing little by little and you'll master the classic technique before you know it!

Don't wait to wow your friends and family with multiple dishes in just MINUTES of cooking with the EZ Wok!

[desertfox]

Letting the bottom of the Wok rest and slide on the burner shield was "the key" for me! I've been trying to do the toss with the Wok in the air and it just was not working! Thanks Gregory I appreciate it!

[Tony]

FINALLY ❗ We've all been asking how ❗ Great Help using the shield as a rest . . . Thanks Greg 👍 😁

[gomman.yamaya]

Thank you very much ❤️💚🧡💙
I've been trying to use a wok for many years. But aways failed. After trying your "pulling technique" I was finally able to cook proper fried rice. So once again thank you 💙🧡💚❤️

[scottmcintire]

I will definitely try sliding the wok on the heat shield versus holding the wok above the three burner contact points and tossing unsupported. I’ve got the commercial grade outdoor propane wok burner and some well-seasoned round bottom Mandarin and Cantonese style woks (and a Peking style 14” wok better suited for tossing in order) which produce excellent wok hei, plus the plastic sheet/cardboard/pressboard oil shielding and rolling cart to give me a backyard pop-up ‘hawker stall/street vendor’ kitchen. Now is the time to learn and hone the wok techniques to take my Asian cooking to the next level. Thanks!

[stephanw]

Thank you very much for considering my question and making a video out of it! You are awesome

[chrisb]

Nice video. How heavy is that wok? I just bought a carbon steel wok, and it's like 4.5 lbs. I can normally toss food in the air pretty well with a lighter pan, but I feel like I'm going to need to adapt to this sliding style. Do you feel like you get pretty good wok hei, where the food kisses the flame?

[jesuisasiatiqueettoi]

Hi Greg, I have a 16" Cantonese-style wok with 2 round handles instead of a single long handle. Can you show how to practice tossing a Cantonese style wok? Also, with the constant dragging along the iron bowl shield, does that damage the wok or the iron bowl? I heard somewhere that some Chinese restaurants replace woks every month or so, and I wonder if that has anything to do with the constant dragging along the iron bowl. Thanks for all your helpful videos!

[robertbeckham]

Thanks for the video, wish there was a bit more explanation

[fitfirst]

do it with the spoon too, like they do in wok hei

[israellicon]

Mr Greg, where can I find that burner system? Do you have a link?

[hellogoodbye]

Lkft up your wrist as it will elevate the handle higher than the wok (push) Then do an opposite motion by lowering your wrist while pulling towards you (pull). No strength should be used.