On Wed, 04 Jul 2007 16:22:32 GMT, "The Joneses" >
wrote:

>
>"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
>

if you could arrange for the wok to rest securely on something (or you
have a flat-bottom wok), i would definitely give it a try.

your pal,
blake