azreel

I've got my own wok and make my own North American Chinese dishes at home - having the ability to get that wok screaming hot and KEEP it hot while cooking is KEY. You have to have all your vege, meats, and sauces prepped and ready to add at the exact right time.

What I do is set the wok on low-medium heat while I prep. That way when I'm ready I can crank the heat and in a minute or two start adding the ingredients.

No idea how similar this is to a chinese takeout place, just what works for me.

Don't try to make a dish like this in a skillet.

Title III is part of the Americans with Disabilities act...

So the weapons would have to be wheelchair accessible.

Not far off from what I do. Makes me feel a bit better ;-)

With the wok hot I add the oil and garlic and red pepper. Heat until the oil just starts to smoke and then add the meat. Once that is about halfway done add the onions, shallots, broccoli and other vege that takes longer to cook. The heat is max this whole time because every time something is added it cools down the whole mix. Then I add the rest of the quick cooking vege and the sauce which has already been mixed with the corn starch. The instant the sauce starts to thicken, pull the entire thing off and you're done!

who wants to go to sleep ay 9pm?

Me?

I'm usually in bed between 8pm and 8:30 and up by 4:30.

I worked executive protection for some time, and one of the most poignant things I ever learned was from a senior agent who told me "If you ever have to draw your weapon or resort to physical force, you have already failed at your job and are now trying to play catch-up."