J. Kenji López-Alt purchased his first wok in college. He still uses the same one 20 years later:
“The Food Lab” cookbook author and Youtube star recently published a book calledLópez-Alt purchased his first wok in college and still uses the same one 20 years later. It’s started leaking a bit near the rivet that attaches the handle to the pan, he says, so he’ll either try to fix it or “finally” buy a new one. Every meal featured in “The Wok” cookbook is photographed in the original wok he bought two decades ago.
“They can. I think there's this false impression, particularly in the West and in the U.S. that in order to cook with a wok, you need these jet flame, high-powered restaurant-style burners that could do like 150,000 BTUs per hour. People think that and they think you can't cook properly in a wok without those. But of course, there's hundreds of millions of people cooking in a wok every day that don't have restaurant ranges at home.
Beans are not a traditional addition to the stir-fry, but they can be delicious and are a nice way to break up the meatiness. If Not Using a Mortar and Pestle: Mince the garlic, shallots, and chiles by hand or in a minichopper.
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