The Home Cooked Stir-Fry

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I woke up to find this gorgeous photo posted on FB by Wok Wednesdays member, Lisette King Davis, along with the following text: “We used to get Chinese take-out on the weekends…not anymore! Tonight’s dinner Pg. 273 (from Stir-Frying to the Sky’s Edge) Barbecued Pork Lo Mein with store bought Chinese barbecued pork and added veggies.” Lisette is new to stir-frying. After taking my Craftsy class she’s been wokking for two months. It’s so gratifying when a wok newbie realizes they can make stir-fries that are far superior to greasy, Chinese restaurant food. Sadly, restaurants can’t afford to use high quality ingredients. While there are exceptions, too many restaurants use MSG to artificially boost flavor and of course, there’s the terrible cooking oil that’s often been reused multiple times. The glory of a home cooked stir-fry is its purity of flavor. Look at the freshness of these plump, creamy bean sprouts and the picture perfect spring onions.  I hope next time Lisette will make her own bbq pork. It’s incredibly easy and homemade cha siu is out of this world.

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