>"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...

<snip>

Idle curiousity. What's this about super-hot burners and nuclear BTUs
with regard to Chinese stir fry? Correct me if I'm wrong (hah!), but
isn't the origin of this kind of cooking supposed to have been a way
to use minimal fuel for cooking, and often done over a small charcoal
fire/brazier of some sort? I've seen TV programs and movies that
showed Chinese cooking in China done in a small boat with a little
charcoal fire in a pot. Sure looked like stir-fry to me.