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This is the taste created by stir-frying in an extremely hot wok.
It's marinated and quickly seared in a hot wok or frying pan.
Allegra McEvedy "half scrambles" them in the hot wok for 20 seconds before adding the rice.
(If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying).
The vegetables, cooked fast in a hot wok with garlic, are also quite accomplished, and provide counterbalance to the meats and fats and sugars.
A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all; rather, the vegetable's sweetness seems to become accentuated by contrast.
Similar(29)
Hot woks run fast.
Fish sauce and dried shrimp deliver a powerful umami punch; bracingly acidic tamarind and mellow palm sugar bring an understated sweet-tartness; scallions, bean sprouts and crushed peanuts provide crunch; and blazing hot woks heated over charcoal flames create a smoky undertone.
After all, this is a book that off-handedly spies Confucius rattling around in heaven and describes the Chinese dawn as crackling "like fat spat from a red-hot wok".
If you'll forgive an extension to the "frying the planet" metaphor, generating global warming with CO2 is equivalent to slow-cooking the earth in a cast-iron skillet, whereas cooking the planet with vapour trails would be more like flash-frying it in an extra-hot wok.
The menu is a fairly straightforward document, although the way it is structured may lead you to order far more than you can eat: cold slivered pressed tofu and sweet soup with rice balls; complexly smoky cold fish and crab wonton soup; pork belly fried rice and blistery string beans cooked with chiles in a screaming-hot wok.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com