On Mon, 13 Apr 2009 08:34:26 -0400, "Jean B." > wrote:

>Bob Terwilliger wrote:
>> sf wrote:
>>
>>>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>>>> hope I have remembered this correctly.)
>>>>>
>>>>> It's wok hay...
>>>>>
>>>>> Christine
>>>>
>>>> I wonder why it is "chi" that I thought I remembered? Either I
>>>> made it up--or maybe one dialect as vs another????
>>>
>>> What is wok hay? I understand wok chi.
>>
>>
>> There's this new way of searching for information you lack. It's called
>> "Google."
>>
>> http://www.google.com/search?hl=en&q=wok+hay
>>
>> Click on the third link down -- but don't let anybody else know about
>> this "Google" thing; we don't want to ruin it for those in the know.
>>
>> I'm not at all sure what you thought you understood about "wok chi."
>> What did you think "wok chi" meant, and why did you think it meant
>> anything in particular, as opposed to some nonsense term like "wok fu"?
>>
>> Bob
>
>... or did I?

I think Christine made it up! gung hay fat choy

--
I love cooking with wine.
Sometimes I even put it in the food.