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Lena B Katz wrote:
>
> > 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



Who uses garlic butter, Chinese cooks? I had about 2/3 lb of asparagus
(trimmed of course).