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"You have to get the wok really hot," he said.
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"And you can't put too much product in the wok or you won't get the power of the wok".
"In the afternoon, I'd get out the wok and listen to NPR and throw things into the wok -- whatever was around, everything.
You'll get the best seared flavor in a wok.
Get your wok or a large skillet heated with the cooking oil.
Get a wok or large frying pan very hot, then add the oil.
You can read Mr. Downs's article to learn more about how that worked out, but we also thought it would be interesting to get Mr. Waks's perspective on the experience, especially Mr. Downs's decision not to renew Mr. Waks's contract.
Get black bean wok sauce.
Getting a wok hot enough on a domestic gas hob to give the meat a tasty singe is tricky – although a fattier cut than sirloin or smaller pieces might have been a better move.
When the wok begins to get sticky, re-season it as above.
Clean the wok, make sure to remove all the protective coating when cleaning the wok, and then apply shortening to the wok.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com