A pleasure Eileen! Yes, please do try it and let me know how it goes.
When choosing a wok, go for a heavy cast iron style, these are the best in my opinion as they hold the heat, distributing it more evenly. Some are seasoned when you buy them, but some you will need to season and this over time makes it your own (and helps with non-stick). Personally I'd avoid anything Teflon coated as at high temperatures, which you'll want when cooking in a wok, the coating becomes dangerous.....there's plenty written about this. The Le Creuset wok is amazing, I appreciate it is an investment, but is well worth the price tag and it will last.
Lovely story! And the recipe sounds delicious!
Thanks Lucy! The recipe is a firm fave here, please let me know if you try it. Enjoy!
Great write up with exhaustive research
Thanks Ellen, great to hear. I always get a little sucked in when it comes to food history, every dish has its story!
I sense we could be friends😊
Thank You for this recipe
It looks easy enough for me to make
I will be trying it very soon
Question for you : What type of Wok would you recommend ?
A pleasure Eileen! Yes, please do try it and let me know how it goes.
When choosing a wok, go for a heavy cast iron style, these are the best in my opinion as they hold the heat, distributing it more evenly. Some are seasoned when you buy them, but some you will need to season and this over time makes it your own (and helps with non-stick). Personally I'd avoid anything Teflon coated as at high temperatures, which you'll want when cooking in a wok, the coating becomes dangerous.....there's plenty written about this. The Le Creuset wok is amazing, I appreciate it is an investment, but is well worth the price tag and it will last.