The vintage wok is inefficient, cumbersome, and high-maintenance. But I love it. Thank you to Jocool for agenting this very cool accessory.
When we portion and freeze whole pork loins, we reserve the lean parts for slicing thin and marinating for stir fry. Tonight’s marinade was fish sauce, mirin, soy sauce, white pepper, and garlic powder; the veggie is napa cabbage, crushed cloves of garlic and a slurry of rice flour.
A full chimney of lump went into my 18” blue MBH, pre-heated the wok, and then oiled well. First the garlic, then pork, swapped in the veg and covered, then added back in the pork and finished with the slurry to create my sauce. Probably less than 10 minutes from start to end.
Thanks for looking.
Topic: Vintage wok stir fry (Read 924 times)
