Hi,



I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
is low power for Wok cooking, I compensate by cooking smaller batches of
food at a time. I keep the heat on Max during the fry part and lower it a
short while before adding the liquid (soy etc.). The problem I am
encountering is charring.



I add the aromatics to the slightly smoking oil right at the beginning and
fry them for 20 seconds or so, then I add the veges. This is what all
recipes I've seen recommend. However by the time veges are cooked (3 - 4
minutes later) the garlic and ginger are practically transformed into
charcoal. Of course I can add the garlic and ginger later in the process,
but then the oil won't have as much flavor. What do you cooks with 30,000
btu wok burners do to avoid the charring effects of such high heat? I also
notice that my veges sear on the outside, in some cases to the point of
having brown spots, yet still be firm-crisp on the inside. This all tells me
I am cooking at too high a temperature, but I know that Wok cooking calls
for even higher temps then I am using. Any tips or suggestions for how to
sear the food without creating brown spots on veges and make charcoal from
garlic would be highly appreciated.



Thanks.



--Brian