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Stir-Friday!

20 minute rule, that will really help.
You need the wok to be searing hot or else food stews .
It tells you it is ready by smoking and changing colour!

I can see you mastering this pronto!:eusa_clap
 
Smoothsmoke said:
I used bottled sauce. The oyster sauce was used on the rice. Although bottled, tasted pretty great. I have to tone down some on the kung pao sauce, it was a bit high in sodium and I'm feeling the results right now. After a few cooks I may venture in making my own.

IMG_1363.jpg



Maybe, 3-4 minutes? Thanks! Obsession it is, I'm thinking of chop suey next time. Or a dish with water chestnuts, moo goo gai pan.
Click to expand...

I probably end up cooking this once a month at my house....Making your own sauce is pretty easy and doesn't take much.

http://www.bbq-brethren.com/forum/showthread.php?t=147967
 
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