INGREDIENTS

INSTRUCTIONS

Because there are many types of woks available for sale on the  market,
the novice wok cook should make some distinction among them.  Some woks
are sold individually while others are sold as sets with  lids, rings,
etc. The materials that woks are made of are spun sheet  steel, hand
hammered iron (low carbon steel), and stainless steel.  There are also
teflon coated electric woks. For the beginner, the  author recommends
that he purchase a wok set with lid, ring, wok  turner, ladle, and
strainer. A wok made of low carbon steel is  preferred are this type of
metal is a better conductor of heat. If  one is concerned with
appearance, a stainless steel wok is  recommended. It can be scoured
with steel wool and restored to  newness after each use. Because
stainless steel is a relatively poor  conductor of heat and tends to
reflect the heat back to the stove, it  is recommended that a stainless
wok be chosen with a slightly  flattened bottom, to provide greater
contact with the heating element  of an electric stove.  Regardless of
the type of wok that one selects, one should consider  the concaveness
of a wok. There are shallow concave woks and deep  concave woks. The
best wok shape is a medium concave wok. If a wok is  too deep then the
heat of it will be mostly concentrated in the  bottom of it and not
enough on the sides. If the wok is too shallow,  again, only the center
of it will be heated and sides hardly at all.  For the same reasons of
heat conductivity, a thicker gauge wok is  preferred to a thin metal
wok.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

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“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 521.9mg
Potassium: 62.5mg
Carbohydrates: 21.9g
Fiber: 1.6g
Sugar: 5.8g
Protein: 8.2g