Maverick wrote:
>
> From everything I read online and in cookbooks, garlic and high temps
is
> very bad combination. The garlic can go from just right to total
garbage in
> the blink of an eye. With the wok, I normal add the garlic right
after I
> add the meat. With that being said, the meat is usually one of the
last
> ingredients I add since the heartier veggies go first.
>
> Make sense?
>
> Bret

I'll try that, although every recipe I've seen for wok cooking involves
adding the garlic at the beginning to infuse with the oil. I thought
that idea was then that everything you cooked in the oil would also get
the garlic flavor.

Jesse