Good basic recipe. HOWEVER, unless you have an industrial grade stove and wok you will never be able to obtain the incredible heat achieved in Chinese restaurants. The underlying flavor that will always be missing in homemade Chinese food is an essential smokiness. At the risk of being called a heretic, my trick is to give the wok a scant wipe with liquid smoke. And I mean scant! The difference is amazing and usually leaves people envious of the taste of my stir fry dishes including lo mein. And dont chintz on the toasted sesame oil!
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Good basic recipe. HOWEVER, unless you have an industrial grade stove and wok you will never...