Independent variables namely age, division, education, marital status, religion, birth place, and types of work (i.e. derived from the question 'for whom do you wok?') including 'whether the respondent living in urban slum or not' were considered for the analysis.
First to arrive is the namesake khua kling, a dry pork-mince curry that's fried hard in a hot wok with a type of small red chilli called prik kee noo suan.
A wok is a specific type of bowl-shaped pan used for stovetop cooking.
A flat bottomed, carbon steel wok is the best type of pan to prepare your stir-fry in.
Swirl in 1 tablespoon oil around sides of wok.
Mix remaining sugar with rice and tea, and spread in bottom of wok. 3. Place wok over high heat.
Push ingredients to side of wok.
The only difference is the type of pan used; stir frying is done in a wok - which has a deep bowl with gently sloping sides and is made from thin metal.[3].
If you don't own a wok but you do own a 10-inch pie plate, you may want to try this type of stir-frying.
