Deep-Frying
If you deep-frying in a wok, pour in adequate amount of oil into the wok, approximately halfway up the wok. Slowly heat the oil until the required temperature is reached. You can test it by dropping in a sample of the ingredient; bubbles should quickly form all over the surface. Gently add the food to the oil with chopsticks or a slatted spoon and move it around frequently while cooking to keep the pieces divided. Cook in batches is better than adding all the food at once. This may be dangerous as the oil might bubble up too much and at the same time reduce the right temperature of the oil, this may make the outsides soggy. Sift out the food when cooked and drain on a kitchen paper to soak up any excess oil. As a precaution make sure that the wok is secure before you start cooking and never leave it unattended. A deep-fat fryer is a costly, but useful piece of equipment if you deep-fry foods often and you may find it safer and easier to use than a wok.
Steaming
This method of cooking is to use hot steam as a method for cooking and this method is used often to cook delicate foods such as fish. The heat from circulating steam cooks the food, so make sure you leave a little space between each item for an evenly cooked meal. After arranging the food, place the steamer above simmering water. To prevent any food sticking to the steamer, you can line it first with a piece of muslin. Most steamed cooking especially for fish uses slices of fresh ginger that is left in the boiling water, bay leaf may also be used. This helps to flavor the food especially if you are steaming fish. Steam the food based on the recommended time and ensure the water level in the pan or wok is not dried up, topping up with more boiling water if necessary. A wok can be used in place of a steamer if you do not have one. Place a trivet in the wok and pour in boiling water to come to just below the level of the trivet. Place the food to be steamed on a heatproof plate and put on top of the trivet.
Stir-Frying
This is the most popular way of cooking, its easy and quick technique and it retains the fresh flavor color and texture of food. Prepare all ingredients in advance and place them near your wok before cooking. Add some cooking oil and heat the wok for about a minute over a high heat and swirl it around to coat the base. Before you notice any smoke coming out the oil, you can add the ingredients, one at a time, tossing and stirring constantly. Aromatics such as garlic and ginger are usually added first, followed by other ingredients that need longer cooking such as meat and finally those that need little cooking or only a brief heating through. Liquids and sauces are usually added towards the end of cooking and then reduced for a minute or two.