If You Have a Bad Restaurant Meal, Here's What to Do Next.

It's less about stirring and more about excited movement and interaction with the hot wok's surface.(A wok spatula, with its shovel shape, is great for this, but any metal spatula will do.).

Here, Young shares three recipes to expand upon the fundamentals of stir-frying.In a "simple" stir-fry, showcased in her Chicken Fricassee Stir-Fry, ingredients are continually added to the wok, layering flavor as each cooks perfectly.A "dry" stir-fry, like her Dry-Fried Sichuan-Style Green Beans with Shrimp, uses only a tablespoon of liquid in the entire recipe, illustrating how the heat and movement within the wok concentrate and intensify flavors.

Finally, her Stir-Fried Garlicky Snow Pea Shoots is an example of a "clear" stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors—in this case, sweet, tender snow pea shoots that shine through mellow garlic and just a touch of red jalapeño.. Just bought a. great wok.Chances are, it's unseasoned.

Young's favorite way to season a wok quickly is to make popcorn.

The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.It's hot, slightly crunchy, tart, rich, and an ideal base for other ingredients, which, depending on the cook's preference, might include terasi, lemongrass, or (my favorite) sweet and floral torch ginger buds.

But that was just the beginning.A lunch at the house of photographer Dewandra Djelantik featured 10 sambal made by his mother, including one with green chiles that had been braised in the drippings from chicken grilled over coconut husks.. Once upon a time, Djelantik hadn't even really liked sambal.

But after he got married, his mother-in-law kept feeding him spicy dishes, and his state of mind shifted: "I said to my wife, 'Why haven't we made any spicy food at home yet?''Because you don't like any spicy food!'"