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This week my wife gave me a present with an ulterior motive - a cast-iron wok with a book about stir-fry cooking.
Thus, a dish of meat and various vegetables stir fried in a wok is not one-pot cookery, because a wok is not a pot.
I was devastated, as, whilst I had used a wok in England, I preferred to grill or roast our food!
In a large wok or frying pan heat two tablespoons of oil until smoking.
Heat the oil in a wok or frying pan until shimmering, add the beef and its marinade and stir-fry for 2min until well coloured.
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