Per the suggestion of my Chef Bro Ryan Greer Extraordinaire, I purchased "The Joy of Wokking" (thanks to Half Price Books in Bloomingdale, IL!) and made my first "Official" Asian recipe beyond CowPot (see Jangler Art).
I made some Mongolian Beef. Chef Martin Yan does warn you when you deep fry rice noodles to do a little at a time and step back. I'm glad I did. They didn't do much at first, but once I turned up the heat a bit on the oil, they went crazy!
The Mongolian Beef recipe was really easy. I love my wok and I'm glad I have a back up! I was even more pleased when Marcus liked it too.
I don't have the book right on me, but I thought I would add this!
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