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Get that thing seasoned!
Good work. It opens up a lot of options. If it only teaches you 1 thing, there are many, but mise en place is key to good wok cooking. I eat a lot of chicken but it works with pork or whatever. Garlic, ginger, peppers... with some soy for an hour or so in the fridge then a min or 2 in the wok. It took me a few tries to get the cut right, think it depends on your wok size and how much heat you cook with.
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