I'm very inexperienced in asian cooking - that will become clear....
but now and then I wok. stir fry mostly. I don't recipe it - I wing it with lots of veggies and stuff. soy sauce/sesame oil,,, the usual candidates.
but here's my question:
many recipes/dishes start out with hot oil in the pan, add diced/minced garlic and cook til golden brown, add . . . x+y+z and cook until tender, flipping stirring and generally just wokking around....
and meanwhilt the garlic hast burnt itself to bitter.... it's _supposed_ to be a hot wok!
what am I missing?
but now and then I wok. stir fry mostly. I don't recipe it - I wing it with lots of veggies and stuff. soy sauce/sesame oil,,, the usual candidates.
but here's my question:
many recipes/dishes start out with hot oil in the pan, add diced/minced garlic and cook til golden brown, add . . . x+y+z and cook until tender, flipping stirring and generally just wokking around....
and meanwhilt the garlic hast burnt itself to bitter.... it's _supposed_ to be a hot wok!
what am I missing?