Tonight I did my 6th or 7th wok session. Each time I have more fun and each time it gets a little better. I need to cut the handle off the front of the pan so I can keep the motion down in the egg still.
Ok, here is the weird thing, I was reading the side of the cooking oil and the last thing in the description says, "excellent choice for those TUESDAY night stirfrys." HUH?! lol, I had to crack up over that being that it IS a Tuesday night.
I made a video, it's way too long but I just let the camera roll, no editting. PLEASE jump to the good parts, as I get long winded, I'm trying to show my brother what my work flow is and why. I'm totally a neophyte when it comes to wok cooking but I'm experimenting, reading and learning.
"Tell me what you eat, and I will tell you who you are."