Random good picture Not show
1 You need a wok with a steaming rack for this; if you don'thave one, improvise.
2 Heat some oil in a wok, then add the vegetables and stir-fry for two minutes.
3 The best utensil for steaming is a wok because its width easily accommodates a whole fish.
4 Reserve. Heat the butter in a wok or a large frying pan over medium heat.
5 Drain and pat dry. Heat wok, add 3 tablespoons oil.
6 In a large saute pan or wok, over medium-high,[www.Sentencedict.com] heat sesame oil until hot.
7 Heat the butter in a wok or a large frying pan over medium heat.
8 Heat a wok or a heavy skillet over high heat.
9 Heat oil in wok. Add garlic and ginger and stir-fry until fragrant.
10 Return the seafood to the wok and then add the scallions and snow peas.
11 Heat the peanut oil in a wok and add the scallion-garlic mixture.
12 Stir into liquid remaining in wok. Bring to boil and cook and stir until slightly thickened.
13 Place in a hot heavy-based pan or wok and cook until lightly browned, stirring occasionally.
14 Heat a heavy-based pan or wok.
15 Set the wok over high heat for one minute.
16 Heat a wok or large frying pan until hot.
17 To cook the crab sauce: Heat the wok and add the oil.
18 After wiping the wok[sentencedict.com], add peanut oil and reheat until smoking hot.
19 Heat oil in 14-inch wok or large skillet until smoky.
20 To fry the dumplings, heat a wok or large frying pan until hot.
21 Heat a wok or heavy-based pan, add the black bean sauce and heat gently.
22 Heat inch of oil in a wok or skillet until very hot.
23 Stir into liquid remaining in wok.
24 There should always be variety in the cooking methods - too much deep frying or wok cooking makes an unbalanced meal.
25 Pat dry with paper towels. Heat oil in 14-inch wok or large skillet until smoky.
26 Transfer to a plate and cover to keep warm. Heat a wok or a heavy skillet over high heat.
27 Pour off the oil, leaving two tablespoons in the wok.
28 Drain and rinse well with cold water. Heat oil in wok.
29 Remove the mince, drain off any excess fat through a colander or sieve and wipe the pan or wok.
30 To cook quail, pour oil to a depth of at least 1 inch into a heavy-bottomed frying pan or wok.