On Aug 3, 4:14*pm, "Kswck" > wrote:
> ....
> My question is: *What is the best foods to cook in it initially? My wok is
> black-I just do not remember what I did originally to it-

I don't think it matters, but maybe you'd do best by doing only
vegetable stirfries for the first couple of uses. Nothing there that
can possibly stick, and avoids cornstarch-coated meat or chicken. How
about bean sprouts?

1 lb. bean sprouts, rinsed and drained
3 garlic cloves, finely chopped
2 scallions, in 1" shreds
vegetable oil and lard
2 TB rinsed, drained and chopped Sichuan Ja Chai hot pickles
(canned)*
chicken stock
cornstarch slurry

Heat 3 TB oil and 1 TB lard (or bacon grease) over high heat. Stir
fry garlic and hot pickles for 30 seconds. Add scallions and
sprouts. Reduce heat slightly, sprinkle with salt and stirfry for
about 90 seconds. Add 2 to 4 TB of chicken stock or water and cook
another 30 seconds. Check amount of liquid and thicken with
cornstarch if desired.

* Omit the hot pickles if you don't have them, but make a note to
look for them when you next go to an asian market. They're canned,
preserved in salt and pickled with ground chili. Rinse lightly before
using. They add a tasty piquant element that really elevates a simple
dish like this. -aem