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
mentioned,
> unless you're actually simmering something in it (or deep frying)
when
> 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.