Originally Posted by landarc
Man, that looks too good to be novice, I would be proud to serve that to anyone. Great cook.\
Note: I grew up with wok cooking, and learned from a couple of Chinese cooks.
Thanks Landarc, I know you're the resident wok expert and appreciate your kind words.
This was my firs wok cook. I just received the wok yesterday from TheWokShop in San Francisco. Baked it yesterday and cooked some scallions to char per seasoning instructions. I was nervous cooking this today, thought I was going to give forearms or eyebrows a clean shave. Got the fire up to 550-575F before I started cooking, next time I'm going to shoot for 625-650F and load the wok with a bit less of food, more batches.