Originally Posted by Dallis
My wife and I love stirfrys and also fried rice and use a cast iron wok over gas flame .the wok is 15 years old and well seasoned,yet we cannot get the taste
to match Chinese restaurant food.we get very close but there seem to be a flavor missing.We buy our ingredients from a Chinese grocer yet feel that something is missing We would appreciate any assistance and advice that any one can offer.
My wok collection includes nonstick, stainless steel, carbon steel and a cast iron wok. Now I mostly use the carbon steel and a cast iron woks. The carbon steel one I use the most is flatter is from South America and is called a disco. The cast iron woks are cantonese.
My nonstick and stainless one catch dust now.
The book that helped me the most is stir fry to the sky's edge. After reading this book my wok cooking greatly improved. I have others that I use but this is the one that got me over the hump.
I never use MSG.
I make my own Asian chicken stock and I think that this helps a lot.
Heat: Depending upon the dish high heat may be required. But not all dishes need extreme heat. I have an outdoor burner that gives a lot of heat. Your wok should be just starting to smoke before you add anything. Then you will need enough heat to bring it back to temp quickly. Then you will get a good sear and not boil your meat.
Use fresh garlic and ginger. The pre chopped or paste are not the same.
Here is an easy one you can try.