I have noticed that Jing, and many chefs, use a wok ladle and a perforated scoop. I like to use this wok spatula and a spider skimmer. There are several styles: all metal, metal with wood handles, and bamboo. This stainless steel wok spatula with wood handle stays cool when I cook, cleans easily, and keeps my hands away from the heat in the wok.
Western spatulas do not work with a wok. The square edges meet the curved side of the wok and the corners, leaving a gap in the middle of the blade large enough for ingredients to fall back into the wok. The rounded blade edge of the wok spatula matches the shape of the wok.
I am used to cooking with a spatula with cast-iron skillets, so the spatula is a natural fit for me. This is the cooking tool I use most frequently. When stir-frying a noodle dish, I use this as a scoop with a pair of chop sticks to toss the noodles and other ingredients.
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