How to Cook With a Wok

One of my favourites is probably, I don't know if you've had it, but it's the osmenthes egg. It takes so much skill for the chef to kind of stir fry this in the wok,. So it breaks up the egg so that they resemble the tiny little yellow flowers That's all about the timing with that dish. Too slow, it's becoming an omelet. And if you get the timing wrong, it just burns. There's always a lot of heat and fire and tossing involved. For example, people like my sweet and sour pork. The reason why it's really, really hard is because you have ingredients that are crispy. Archen told me