I hope to try this!! I get soo frustrated cooking Chinese stir-fried noodles at home because they're always sticking to the pan and breaking or clumping
Great tips and links, thanks! I have yet to achieve a satisfactory beef hor at home, but continue to chase the dream haha.
My personal flash-fry classic is 豉油王炒麵 - such a simple noodle dish (with only 4 ingredients at its heart if you strip away the non-essentials) but just as hard to pull off without proper wok hei.
Thanks, Leana! I’ve made 炒面 once or twice this year (just with whatever leftover veggies I had) and always forget how simple it is to add to my regular rotation!
My "essential" veggies are bean sprouts 銀芽 (ie, minus both heads and roots) and yellow chives 韭黃 ☺️. They add just enough texture without "taking over" the dish.
No sausages or fish cakes or roast pork or other travesties haha.
I hope to try this!! I get soo frustrated cooking Chinese stir-fried noodles at home because they're always sticking to the pan and breaking or clumping
Yes, I get the frustration! Sometimes the high heat that's required for wok hei makes everything so sticky. I hope you try this method!
Great tips and links, thanks! I have yet to achieve a satisfactory beef hor at home, but continue to chase the dream haha.
My personal flash-fry classic is 豉油王炒麵 - such a simple noodle dish (with only 4 ingredients at its heart if you strip away the non-essentials) but just as hard to pull off without proper wok hei.
Thanks, Leana! I’ve made 炒面 once or twice this year (just with whatever leftover veggies I had) and always forget how simple it is to add to my regular rotation!
My "essential" veggies are bean sprouts 銀芽 (ie, minus both heads and roots) and yellow chives 韭黃 ☺️. They add just enough texture without "taking over" the dish.
No sausages or fish cakes or roast pork or other travesties haha.