On 31-May-2004, occupant > wrote:

> RLK wrote:
> > > Anyone know the ingredient for the very unique taste/aroma for the
> > > chinese fried rice that you eat at the chinese restaurant?
> > > I've tried the sesamie oil but it does not taste like it.
> >
> > It's either ground white pepper but mainly the taste comes from a
> > well-seasoned carbon steel wok. The term is "wok hei" -- I believe it
> > translates to "breath of the wok". Never scour a wok till it gleams. >
> > Let it season over time to a dark nonstick patina.

Seasoning a pan is a trick that is difficult for many Americans. Our
culture demands hot soap and water. It takes a conscious effort to
simply deglaze with water, swish the sides and dump a wok, pan,
skillet, whatever, out and then leave it on the heat just long enough
to dry. There's no need to worry about biological contamination. After
the pan dries from direct heat, there is nothing left alive in it. This
works for stainless steel and anodized aluminum as well as for cast
iron or sheet iron. No kidding aside; I find it hard to keep soap away
from my wok and skillets. It takes a conscious effort every time I
use one of them. (Pennsylvania Dutch Yankee all the way
to the bone)

>
> Absolutely, a seasoned wok, that along with a little ginger, garlic,
> onion, shrimp, if you will, scrambled egg, if you will, soy sauce, sugar
> and, of course, rice. I use a little black forest ham. Or you may also
> add bbq pork.

It may be a little offbeat for this NG, but then again maybe not. I
generally
have a surplus of BBQ shredded meat on hand. This product is characterized
by a semi sweet smoky flavor. Used in moderation, it is an enjoyable
variation to a variety of asian recipies, particularly, fried rice.

> A handful of frozen peas is good, too. Perfect
> everytime, morning, noon, or night. High heat tossing the mixture
> against the wall of the hot wok constantly. Then serve and devour with
> chopssticks.
--
M&M ("When You're Over The Hill You Pick Up Speed")