Quote:
Originally Posted by TimT
modify your wok ring to fit the burner opening... I haven't used mine in ages but basically I took some tin snips and did a little cutting and bending so I have three tabs that locate the ring over the burner
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Do above for wok ring.
For cooking. I like hand hammered iron woks.
Generally speaking this is how I do it...get it very hot before putting in the oil, like a cast iron pan, followed by the pungent spices like garlic, chili, scallions, let brown to season the oil then some sake so it does not burn. This might flame but do not be bothered by it. Then toss in the meat, let cook halfway then the veges and stir in the sauce/salt/seasoning. Follow up with a sesame oil glaze. Serve.
Chinese cooking with the wok is perhaps the simplest way to cook a meal and you only need to clean up one thing.