The primary cooking method used in a wok is stir-frying. Stir-frying involves cooking food quickly at high heat using a small amount of oil while constantly stirring ingredients to ensure even cooking. The design of the wok, with its deep, curved shape, enables even heat distribution and allows for quick browning and searing. This technique is often used for vegetables, meats, and noodles, making it a popular method in Asian cuisines. Stir-frying retains the texture, color, and vitamins of the ingredients, making it a healthy and efficient cooking method.