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On Wed, 2 Mar 2005 wrote:

> 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.

don't worry aobut the garlic. I dice/mince mine. garlic loves oil, so
that's why they use garlic butter.

definetely, add more food. a full bunch of asparagus could probably take
the stirfry better than just a few strands.

Stirfry should take about five minutes to cook. Ultimate Fast Food!

Lena