Ever since my uncle sold his restaurant, I’ve stopped cooking this dish. As it requires a prepped set of ingredients that I have to prep, and a blistering wok, that requires wok hei, or heat of the wok. When it’s super red, and you can wash it with oil to get that sheen of oil.
I used to cook this super often, super simple, super delish.
From a casual dinner, to now a relic (until I go to my parent’s restaurant).
It’s just stir fry meat and veggies, but it’s my stir fried wok hei dish.
View on Threads