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Tonight's dinner: Orange Beef & Jasmine Rice

JBUG99999JBUG99999 Posts: 263
edited 4:17PM in EggHead Forum
We finally splurged and ordered the spider and wok (ceramic grill store). Our first attempt at using the wok was Saturday night, for a shrimp and scallop stirfry. That was excellent and cooked up so fast, we felt obliged to eat it that fast!

Tonight, we made orange beef and jasmine rice stirfry. Again, it cooked up super-fast and was on the table and being devoured before the camera even came to mind.

We need to season our wok, and I found the process detailed on the forum, but what I really wondered...

Will using the wok on a regular basis end up seasoning the wok, or just making a mess?

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