THE WOK CLOCK:
At School of Wok, we like to arrange our prepared ingredients in a systematic manner, using a round plate as a clock. This method is not exclusive to wok cooking (though the name was so catchy it just stuck); it can be used when organizing ingredients for all types of cooking at home, no matter the cuisine.
Once you have prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way around the plate clockwise.
As a rule of thumb, when stir-frying for example, you tend to start with the base ingredients (onions, garlic, ginger) and the harder vegetables, then move on to the meats or other proteins, followed by the sauce or braising liquid. It’s that simple!