All Questions
4 questions
19
votes
6
answers
117k
views
What's the best order to add ingredients to a Stir Fry?
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)
I tend to ...
- 547
4
votes
2
answers
4k
views
Wok patina; when to redo seasoning?
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it:
I've seen other posts where advice was given to let the scratches repair themselves over the many ...
- 151
14
votes
4
answers
14k
views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
- 537
23
votes
2
answers
9k
views
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos:
But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
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