Sometimes experiments yield amazing and unexpected results. Sometimes they yield a product that is okay but really just gives you an idea of what not to do next time. This was the latter.
I bought myself a wok for Christmas and this was my first attempt at using it. And now I know that there are certain things that must be so for it to work correctly. For starters, make sure all your vegetables are DRY. Seriously. This is important. Secondly (and for some reason I keep believing this won't be true every time), cook your stir-fry in small batches. If you don't you lose the whole 'fast and fried' part and end up with 'slow and limp' instead.
Basically, enjoy they pictures, because they look better than it tasted.
I bought myself a wok for Christmas and this was my first attempt at using it. And now I know that there are certain things that must be so for it to work correctly. For starters, make sure all your vegetables are DRY. Seriously. This is important. Secondly (and for some reason I keep believing this won't be true every time), cook your stir-fry in small batches. If you don't you lose the whole 'fast and fried' part and end up with 'slow and limp' instead.
Basically, enjoy they pictures, because they look better than it tasted.
Someday I will learn the perfect way to cook tofu. And no, the answer is not, "Don't." I used firm tofu and drained it but it still seemed to wet.
It's eastern ketchup- called Sriracha.
Hopefully the next time I use it I will heed my own advice. I'd like to be able to do a future post that will be a little bit more helpful and give you all hints about cooking in a wok.
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