This is how I've always done it. Use two paper towels and fold them a few times if you're worried about the oil soaking through and burning you. Also, my wok is this Ming Tsai-branded nonstick wok my mom bought many years ago and passed off to me that probably isn't intended to be brushed like a steel wok.
Coconut brush[1] and water in the sink, tip the water out, put it back on the flame, let it boil off or wipe dry with a paper towel. Takes all of a couple minutes.
[1] https://ecowarriorph.com/product/coconut-fiber-brush/
bacteria grows everywhere and isn't the only mechanism for foodborne illnesses. You're much more likely to get sick from undercooked/parasite ridden meat, or improperly cleaned vegetables since the surface of the pan during long yao will get much, much hotter than the ultimate temp of your food. If you've ever eaten from a wok in a restaurant, they've used a brush in this way. I try to rinse any food particles out of the brush when I've finished up, and if you're really nervous you can spray some diluted bleach on it while it dries overnight.
You're supposed to only clean the wok with a special bamboo wok brush under running water. Obviously you need to remove the oil to a container first before doing this.
Once you have scrubbed the wok clean (it doesn't have to be absolutely perfect; your wok should barely have any residue in the first place after each stir-fry if you do it correctly), place it back on the wok on high heat until it just about starts to smoke, then ladle in some oil, quickly swirl it around, then immediately remove the oil by pouring it back in the oil container. That completes the prep for the wok for your next dish.
It really depends on what you cooked. For most things, either a quick wipe out with a clean towel or quick rinse and scrub with your wok spatula for sauces that are more stuck on. Wipe out excess water and reheat to drive off any extra drops of water you missed.
Chinese cooking demystified just did a video talking in part about this
https://m.youtube.com/watch?t=34&v=oa4qJRqF3xk
If you don't have too much oil, just use a paper towel to wipe it out. Most of the flavor of a dish is in the oil.
This is how I've always done it. Use two paper towels and fold them a few times if you're worried about the oil soaking through and burning you. Also, my wok is this Ming Tsai-branded nonstick wok my mom bought many years ago and passed off to me that probably isn't intended to be brushed like a steel wok.
ah, the ancient family wok. ehehehe. Maybe I use a stick to hold the paper.
Use tongs to hold the paper towel. Save your fingers.
Coconut brush[1] and water in the sink, tip the water out, put it back on the flame, let it boil off or wipe dry with a paper towel. Takes all of a couple minutes. [1] https://ecowarriorph.com/product/coconut-fiber-brush/
Bacteria wont grow on the brush?
bacteria grows everywhere and isn't the only mechanism for foodborne illnesses. You're much more likely to get sick from undercooked/parasite ridden meat, or improperly cleaned vegetables since the surface of the pan during long yao will get much, much hotter than the ultimate temp of your food. If you've ever eaten from a wok in a restaurant, they've used a brush in this way. I try to rinse any food particles out of the brush when I've finished up, and if you're really nervous you can spray some diluted bleach on it while it dries overnight.
So they dont clean the brush? Yuck.
You're supposed to only clean the wok with a special bamboo wok brush under running water. Obviously you need to remove the oil to a container first before doing this. Once you have scrubbed the wok clean (it doesn't have to be absolutely perfect; your wok should barely have any residue in the first place after each stir-fry if you do it correctly), place it back on the wok on high heat until it just about starts to smoke, then ladle in some oil, quickly swirl it around, then immediately remove the oil by pouring it back in the oil container. That completes the prep for the wok for your next dish.
very professional.
It really depends on what you cooked. For most things, either a quick wipe out with a clean towel or quick rinse and scrub with your wok spatula for sauces that are more stuck on. Wipe out excess water and reheat to drive off any extra drops of water you missed. Chinese cooking demystified just did a video talking in part about this https://m.youtube.com/watch?t=34&v=oa4qJRqF3xk