"zxcvbob" > wrote in message
...
> 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

I been thinking about wokking (never knew it was a verb, did ya?) on the gas
grill outside. With both gas rings blazing, it gets hotter than my
residential stove. Might work better there....
Edrena