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.
INGREDIENTS:
1/4 pound ground pork
2 teaspoons soy sauce
Pepper, to taste
1 teaspoon cornstarch
1 tablespoon fermented black beans
1 garlic clove
2 green onions (spring onions, scallions)
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon granulated sugar
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons oil for stir-frying
PREPARATION:
Combine the ground pork with the soy sauce, pepper and cornstarch.
Marinate the pork for 15 minutes.

Rinse the black beans, letting them sit in the water for a few minutes
to soften. Drain.

Use a cleaver or knife to finely chop the beans. Peel and mince the
garlic clove. Mash the garlic together with the soaked black beans.
Wash the green onion and cut on the diagonal into 1-inch pieces.

In a small bowl, mix together the soy sauce, sherry, sugar, and chicken
broth. Set aside. In a separate small bowl, dissolve the cornstarch in
the water and set aside.

Lightly beat the eggs with the salt.

Heat the wok over medium high to high heat. Add 2 tablespoon oil,
swirling to coat the sides. When oil is ready, add 1/2 of the mashed
black beans and garlic mixture. Stir-fry until aromatic. Add the ground
pork. Stir-fry until it changes color. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add the second half of the
bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give
the cornstarch and water mixture a quick re-stir and add to the sauce,
stirring quickly to thicken. Add the ground pork back into the pan.
Stir in the green onion.

Stir in the beaten eggs. Remove the sauce from the heat, pour over
shrimp or lobster and serve.
---

Sheldon