On Tue, 18 Nov 2003 08:48:42 -0800, "Brian"
> wrote:

>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.

Use larger pieces of aromatics and fry slighty, then remove them
optionally adding them back in later. This flavors the oil but
prevents those smaller bits from always sinking to the hottest point
in the wok and burning.

As for your other problem - and as other people noted - keep things
moving.

-sw