Recipe - Hint For Proper Chinese Chowing (Stir-Frying)

=== Hints for Proper Chinese
Chowing ===; (stirfrying)

1. Always have everything totally prepared, chopped, mixed, cut or sliced up , before
you turn on the wok.

2. Heat the wok first, then add the oil and ingredients. "Hot wok, cold
oil, foods won't stick." If using an electric stove rather than gas leave
the burner on high and control the heat by moving the wok off and on the
burner.

3 . Use fresh ingredients as often as possible.

4. Do not overcook the food.

5. Serve the dish the moment it is done, no matter what is going on at the
table. An old Chinese proverb says, "A man should wait for the dish. The
dish should never wait for the man."

Information Source: THE FRUGAL GOURMET by Jeff Smith From the 06051991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07281994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.