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jmcquown wrote:
> You don't mention if you're actually doing "stir fry" - that is,

keeping the
> ingredients moving in the wok as you cook in it. As someone else

> unless you're actually simmering something in it (or deep frying)

> cooking in a wok add the longest cooking ingredients first to very

hot oil.
> Gradually add the other ingredients. But keep that food moving.
> Jill

Yes I deffinatly had them moving constantly.