In article .com>,
"Sheldon" > wrote:

> Omelet wrote:
> > In article .com>,
> > "Sheldon" > wrote:
> >
> > >
> > > Andy wrote:
> > > > Do I need a flat bottomed wok or what? How hot does a wok need to get
> > > > to do
> > > > stir-frying?
> > >
> > > Woks are designed for open flam ckkoing, regardless round of flat
> > > bottom. Flat bottom woks have only a small flat area, not really much
> > > contact there for electric stove stir frying. You'll be far better off
> > > using a heavy saute pan, a cast iron chicken fryer will be perfect
> > > too... Lodge makes a 3qt and a 5qt... only you can decide which size is
> > > right for you. I have a gas stove but I still prefer an ordinary pan
> > > rather than a wok... this is my stir fry pan:
> > > http://www.bakedeco.com/detail.asp?i...&manufacid=171
> > >
> > > Sheldon
> >
> > I concur. Like I said in another post, I use a #10 cast iron skillet for
> > stir frying.
>
> Oh boy, we have two pots... you stir fry a couple dozen large shrimp...
> then you can give me a hand whipping up the sauce...
>
>
> SHRIMP WITH SAUCE WON YONG BOY
>
> This recipe can be used with either shrimp or lobster. Be sure to add
> the eggs just before serving the sauce.
<snipped>
>
> Stir in the beaten eggs. Remove the sauce from the heat, pour over
> shrimp or lobster and serve.
> ---
>
> Sheldon

Saved to the recipe file, thanks! That really sounds good!
--
Peace, Om

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