On Jul 3, 4:33 pm, aem > wrote:
> On Jul 3, 1:41 pm, Mitch <Mitch@...> wrote:
>
> > I can't seem to get "that taste."
> > Don't even know how to describe it. [snip]
>
> In almost all cases the missing factor is Heat. It's nearly
> impossible to achieve at home the blazing heat and ultra-short cooking
> times that characterize the best stir fries

Wok hay. "The breath of the wok." Us mortals with normal stoves just
can't get it up high enough, as it were, to get that magic something
that a good asian resturant with a huge, searing hot stove can
acheive.