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here is something i have been doing every week now that i got the spider & wok and now we can never have chinese out again.
i get the egg up to 550, and then put the wok on, close the lid for a few mins then open her up and start wokking.
the liquid i use is half beef broth, half tamari with some oyster sauce, mirin, sriracha, tonkatsu sauce and a dash of unagi sauce.
the little bowl has fresh ginger & garlic, green onions, thai hot peppers.
the veg is broccoli, carrots, orange bell pepper, bok choy, snow peas, green peas. and i used leftover ribs from this cook here