Do any of you measure the temp of your wok before tossing ingredients in? If so, what temps are you guys running? I use a little infrared thermometer and have cooked (only about five times) with the wok preheated to 650-950. 950 DID seem a little hot, lol.
What oils are you guys using? I've tried almost everything from Advocado, Almond, Veggie, Peanut and what I think is my favorite, refined seasame oil. Just curious.
"Tell me what you eat, and I will tell you who you are."