On 5/31/2010 1:21 PM, dsi1 wrote:
> On 5/30/2010 5:50 PM, sf wrote:
>> On Sun, 30 May 2010 17:18:25 -1000, > wrote:
>>
>>> On 5/30/2010 2:08 PM, Steve wrote:
>>>> I have an electric stove, wondering if I'd be just as well off with an
>>>> electric wok rather than a stovetop model. Are the wattages high
>>>> enough on electric woks?
>>>
>>> I've used a regular wok and a fire ring on an electric stove with no
>>> problem. Since I like to cook at high heat, I wasn't expecting it to
>>> work but it did. Just make sure your burner gets pretty hot and you do
>>> your frying in parts.
>>
>> I've cooked on both using the same wok and was surprised to find that
>> the ring is also necessary on gas to keep heat focused at the wok.
>> Crowding is also a problem, so the size of the wok makes a big
>> difference. The smaller the wok, the more likely it is you'll have
>> to cook whatever it is in stages.
>>
>
> I had a pretty big wok which is the main problem with woks - they're
> big! Luckily, cooking food in stages and marrying everything at the end
> is a common technique in stir frying.

Buwei Yang Chou, who invented (or perhaps her husband did--he was the
linguist and her book was a cooperative effort) the term "stir fry"
described many such dishes as "so and so _meets_ such and such".