[–] 13741241? [S] 0 points 3 points (+3|-0) ago 

Sauce and Plate.

[–] ThirteenthZodiac 0 points 1 points (+1|-0) ago 

Nicely plated, as well!

[–] 13743273? [S] 0 points 0 points (+0|-0) ago 

Thank you!

[–] WhiteRonin 0 points 1 points (+1|-0) ago 

The cheap wood chopsticks are best for fried rice. Or just a fork! I’m too lazy to struggle with oily rice and most Asians too! Lol

[–] 13743008? [S] 0 points 1 points (+1|-0) ago 

Oh, I purposely kept the fork out of frame!

[–] CobraStallone 0 points 2 points (+2|-0) ago 

I would have browned the vegetables more by introducing them more gradually into higher heat, but maybe you don't like that.

[–] 13743398? [S] 0 points 1 points (+1|-0) ago  (edited ago)

I sliced the zucchini and yellow squash by hand and they were a little tough, so they ended up a little thicker and less uniform than I prefer (I usually use the food processor for these things, but I like the long diagonal cuts when I do something Asian, and I can't get that unless I do it by hand) and I wanted to give them a light sear, but was also aware that they would be in the wok the longest, and didn't want to overcook the thinner pieces.

Next the onions , with the squash just pushed up the sides. I use the smallest burner on very high heat, so the bottom of the wok is where the real cooking takes place; the sides cool down pretty quickly, so I kept the lid on most of the time to give a good steam to the squash. I put the garlic in a little too soon, and it started to scorch before a lot of the onions.

I thought about putting in the green beans next to give them a nice sear, but I really wanted them to have more of a 'snap' so I waited until after the meat and just let them steam.

tldr: Yeah, I agree. It just didn't work out.

[–] carlip 2 points 1 points (+3|-2) ago 

go back to instagram faggot

[–] 13743018? [S] 0 points 1 points (+1|-0) ago 

...or, you know, don't hang out in the cooking sub if you are that easily triggered by food.