I've come to the conclusion that it is *mostly* due to the piddly flame I have on my standard kitchen stove.
I believe that Chinese restaurants have a super-hot flame that makes all the difference.
But, indeed, is it *all* the difference?
I am fortunate to live near a well-stocked Asian supermarket, so it's not a problem of ingredients....
I've seen electric woks, but assume they are even worse than the system I currently use.
How have any of you progressed in Chinese cooking?
Best regards,
Alex R.
I believe that Chinese restaurants have a super-hot flame that makes all the difference.
But, indeed, is it *all* the difference?
I am fortunate to live near a well-stocked Asian supermarket, so it's not a problem of ingredients....
I've seen electric woks, but assume they are even worse than the system I currently use.
How have any of you progressed in Chinese cooking?
Best regards,
Alex R.