|
When the burner goes out there might not be enough oxygen getting to the flame.
If the ring doesn't have holes drilled in it, then make some.
All the rules I've learned about wok cooking are:
-a mild steel wok, well seasoned, is easy to work with
-chop everything in small pieces
-get the wok hot, keep the wok hot
-add ingredients according to bacterial danger/size/material/water content/flavor
-add many sauces last
-stir,stir,stir
|