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, but there are some things
> that will help.
>
> A well-seasoned wok or heavy pan.
> The freshest produce possible.
> Ingredients cut to small, uniform pieces.
> Heat wok to point it begins to smoke, then add cold oil by
> swirling it around the sides.
> If you've washed or marinated the ingredients, they should be
> dried or drained before going in to the wok.
> Do not overload the wok -- no more than 1 lb. meat, or 3 to 4 cups
> veggies (or rice) for a 14" wok.
>
> Better to make two batches that the wok can sear properly than to make
> one large soggy steamed batch. -aem
>


The other ingredients may need to be fresh, but the rice needs to be
stale rice.

The wok needs to be hot enough to actually brown the rice a little
(tough to do at home)

It's probably picking up flavors from the last thing that was cooked in
the wok. They just rinse them between uses.

Bob