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There are many different types of woks on the market today-from cast iron to aluminum. In general, nothing beats a carbon steel wok for stir-frying.However, heavy gauge or hard anodized aluminum woks with a nonstick surface are also becoming popular. For cooking on an electric stove, a flat bottom wok is the best choice, although a round bottom wok with a wok ring can also be used.owever, heavy gauge or hard anodized aluminum woks with a nonstick surface are also becoming popular. For cooking on an electric stove, a flat bottom wok is the best choice, although a round bottom wok with a wok ring can also be used.
The secret to good stir frying is not to put too much in the wok at the one time, if you do, the vegetables will sweat instead of frying. This recipeâs for two people but if youâre cooking for four, donât dump twice as much in, do it in two batches. Mix the garlic, chilli and spring and red onions together.