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From: rcs@byucsc.UUCP (Shin Roxann C Moore  )
Newsgroups: net.cooks
Subject: Re: Wok Info requested
Message-ID: <161@byucsc.UUCP>
Date: Sun, 17-Feb-85 17:39:29 EST
Article-I.D.: byucsc.161
Posted: Sun Feb 17 17:39:29 1985
Date-Received: Thu, 21-Feb-85 03:47:24 EST
References: <2500025@uiucuxc.UUCP>
Organization: BYU Computer and Statistical Science -- Provo UT
Lines: 33

> 
>  I glanced at most of the topics in the notes, but didn't
> see this one -- so if it appears somewhere else, please
> let me know and I'll look there --
> 
> After much looking, and advise from friends I purchased a
> Wok for my husband for Christmas and now I'm on the look-out
> for good cookbooks etc for using a Wok, preferably something
> simple and for a novice user thanks in advance.
> 
> Pat King

*** REPLACE THIS LINE WITH YOUR MESSAGE ***
Just about any Oriental cookbook would be a good place to begin.  
I use the one published by Better Homes and Gardens.  The stir-fry
section will be of particular interest.  

I have picked up a few hints that my help you in preparing your 
stir-fry dishes:

     The most important is to prepare *all* of your ingredients
     for cooking before you even heat your wok (or skillet).  
     Read ahead through the recipe and put items that go into 
     the skillet together into a bowl so that they can all be 
     quickly added at once.  This includes mixing together the
     ingredients for a glaze such as the soy sauce, cornstarch,
     wine, and the other spices.  This will help you to add
     everything quickly when the time comes, especially since
     wok-style cooking moves so fast.

                        	Good luck and good eating,

				Roxann C. M. Shin