After reading my wok post yesterday, Eater Matt Aalfs sent this query: “I have an old steel wok, maybe 15 years old, made of thin steel with a round bottom and wooden handles. Possibly due to improper ...
Back in college, as a financially struggling would-be writer, I often whipped out my wok, tossed in an array of veggies and created what I thought was an authentic stir-fry. After all, I had a real ...
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