When using a wok on an induction hob, place the ring over a cooking zone and rest the wok inside it.
Turn up heat to level 13, and add
Oil (1 tsp)
. The oil reaches ideal wok temperatures in under a minute, making induction considerably faster than gas. Lower the heat to level 8.
Garlic (to taste)
Fresh Ginger (to taste)
for 15 seconds.
Shrimp (2 oz)
for 20-30 seconds till they turn golden brown. Induction heats up your cookware directly and with minimal heat loss making it quicker and more energy-efficient than gas.
Remove the shrimps from the wok and set aside.
Prepare your vegetables and turn the heat back up to level 13-14.
Carrots (1 Tbsp)
to the wok first. Stir-fry for about 20 seconds.
Then add the
Asparagus (1 Tbsp)
Leeks (1 Tbsp)
Chinese Broccoli (1 Tbsp)
. Stir-fry for about 15-30 seconds.
Next, place the shrimps back in the wok and stir-fry for a maximum of 30 seconds to get the outer layers golden brown and crispy. Season with
Salt (to taste)