Wok on Fire
Wok on Fire Rulebook
Table of Contents
Table of Contents
Components
- 4 spatula cards
- 4 player aids
- 50 ingredient cards
Setup
- Give each player one of the 4 spatula cards, returning any unused spatulas to the game box.
- Position the 4 player aids to roughly define four edges of a 2' x 2' playing area; this is the wok.
- Shuffle all 50 ingredient cards, then deal 24 of these cards in a face down stack to create the supply.
- Distribute the other 26 ingredient cards face down in the play area as evenly as possible; these are the starting ingredients in the wok.
- Determine the starting player (whoever has most recently used a spatula).
How to Play
Players take turns one at a time, in clockwise order, beginning with the starting player. On your turn, you must carry out the following three steps in order:
- Stir Fry
- Pick Up Ingredients
- Chop
1. Stir Fry
Perform two separate stir fry actions, using your spatula to flip over ingredients in the wok. To do so, slightly push your spatula underneath one or more ingredients in the wok and quickly flick upward — just like making stir-fry in real life!
You must successfully flip over at least one ingredient between your two stir fry actions. (It does not matter whether the ingredient(s) started out face up or face down, as long as they flip over.)
If no cards were flipped over, you must try again (one action at a time) until you succeed. Some chefs need a little more practice in the kitchen!
2. Pick Up Ingredients
After you have flipped ingredients with your spatula, you must choose two face up ingredients from the wok and pick them up, adding them face up to your own player area outside the wok.
- You must indicate which two ingredients you want before picking either of them up.
- Do your best not to disturb other ingredients in the wok.
- The center circle on the ingredient card must be visible, but it's not necessary that you are able to see the whole picture of the ingredient. You may find a blind guess helpful!
- At least one corner of the ingredient card must be visible.
- Ingredients that are falling out of the wok may not be chosen, except for Green Peppers (see INGREDIENTS GLOSSARY).
Note: If there are fewer than two face up cards that follow these rules, you will pick up fewer than two on your turn.
3. Chop
If there are still ingredients remaining in the supply, take two ingredients from the top of the stack into your hand, face down, and "chop" them into the wok. (Use a hacking motion to chop the cards into the wok, propelling them from your palm with your other hand.) Leave the ingredients exactly as they landed; do not flip them over.
If there are any ingredients that landed outside the wok or that you flipped out of the wok with your spatula earlier on your turn, you must pick them up and chop them back into the wok as well.
End of the Game
When the ingredient supply is exhausted, the end of the game has been triggered. Each player will then take one more turn.
Scoring
When the game ends, each player arranges all the ingredients they have collected into combinations that yield the most points. Each card can be assigned to only one combination or scoring possibility. The player with the most total points wins the game — and is crowned the master of stir fry!
If there is a tie, the tied player who collected the fewest ingredients wins. If there is still a tie, the tied players share the victory.
Ingredients Glossary
Meats
- Chicken (x6): 2 points each. When picking up ingredients, you must pick up all viable chicken cards at once as one single pick-up action.
- Pork (x5): 3 points each. In addition, the player with the most Pork at the end of the game scores 5 bonus points (if there is a tie for most Pork, no one scores the bonus points).
- Shrimp (x3): 4 points each.
Vegetables
- Broccoli (x4): 5 points each. In addition, the player with the most Broccoli loses 10 points (if there is a tie for most Broccoli, no one loses points).
- Green Pepper (x4): 5 points each. If any Green Peppers are available when you pick up ingredients, you must always pick them up first (even if they have fallen out of the wok). The first time you pick up a Green Pepper on a turn, you immediately perform one additional stir fry action and then pick up another face up ingredient (if any).
- Mushroom (x6): 18 points for each set of 3 Mushrooms.
- Onion (x7): 1/6/15/24/35 points for 1/2/3/4/5 Onions.
Condiments
- Chili Pepper (x3): 10 points if combined with a Green Pepper. On a future turn, you may discard a Chili Pepper to pick up an additional ingredient from the wok (this additional ingredient may not be another Chili Pepper).
- Garlic (x4): Triple the points of any one Meat that you combine with a Garlic (one Garlic per Meat). The first time you pick up a Garlic on your turn, you immediately perform one additional stir fry action and then pick up another face up ingredient (if any) and give it to an opponent.
Starches
- Noodles (x4): 25 points if combined with one Meat, one Vegetable, and one Condiment to become a main dish.
- Rice (x4): 15 points if combined with one Meat and one Vegetable to become a main dish.
Additional Clarifications
- During setup, you can adjust the size of the wok to whatever your group feels is most appropriate.
- If, after you perform an additional stir fry action, there are no ingredients that are viable for picking up, you must keep performing stir fry actions until there is one.
- If you pick up a Green Pepper and a Garlic in the same turn, you will get two bonus stir fry actions (and pick-ups). You must announce which you are performing first, so that your opponents know which pick-up is for yourself and which is for another player.
- If you have two additional stir fry actions, you must perform them one at a time. Stir once, then pick up one ingredient; repeat the process for your second action.
- You may claim that a partially visible card is Chicken and pick it up to see if you have good memory or good luck. If the card turns out not to be Chicken, you must put it back roughly where it was in the wok.