> wrote in message
oups.com...
> I'll try that, although every recipe I've seen for wok cooking involves
> adding the garlic at the beginning to infuse with the oil. I thought
> that idea was then that everything you cooked in the oil would also get
> the garlic flavor.

Yes, but it depends just which "garlic flavor" you're after. When
cooked, garlic tends to mellow out and develop an
interesting, sort of "nutty" flavor, but loses that sharp tang that
you associate with fresh, raw garlic. Both are good, so quite
often you'll want to start out with some garlic in the oil (being
careful not to burn it, of course), and then also toss in a little
more right at the end.

Bob M.