George wrote:

> Mitch wrote:
>
>> I can't seem to get "that taste."
>> Don't even know how to describe it.
>>
>> My fried rice is good, but it's just not like takeout, which I love.
>>
>> And it's not MSG. The places around here don't use it.
>> And I'd know if they lied because my friend would have an instant
>> migraine.
>
>
> Its called "wok hey" and it is because of a good wok heated by high
> output burners. Thats why you can certainly use a wok at home on a
> standard stove but never get a really good result.

I use a flat bottom spun steel wok on an electric stove.
The stir fries I make turn out as good or better than most
of the Chinese restaurants where I've eaten. So also say
the guests I've fed on these oriental concoctions.