Christmas Pic. For Twitchers (&...
Twitching & Birdwatching1 min ago
No best answer has yet been selected by justineo. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.After many pathetic attempts at stir-frying the answer came attached to a new Ken Hom wok.
His top tips 1) Heat the wok to high first then add one or two tablsp oil.2) If wok becomes dry while cooking add a tablsp of water not more oil.
It's essential for both wok, then oil + wok to be very hot - just smoking in fact, then work quickly.
Cut the veggies in similar sized pieces. Dense veggies (eg carrots) will take longer than less dense ones (eg bean sprouts) so either put dense ones in first of cut them smaller.
Heat pan very very hot before adding, and stir quickly to cover all veggies with oil. Don't add too much. Cook in small batches.
Sod the wok. Get a few pints of lager down you before calling in to the takeaway. Whilst waiting for your chinese chips with curry sauce to arrive tell the young girl taking orders that she was bloody good in Pearl Harbour & how much you would love to give her a pearl necklace. Eat takeaway on way home whilst singing "Vindaloo" at the top of your voice, stagger upstairs, puke up in bog, collapse in bed.
The perfect stirfry