Wok Cooking (Stir-Fry)

Stir-frying in a large Wok or Frying Pan

This shows the variety of colors, before all the large green leaves are added.

Here is how I divided the amounts of veggies before adding them to the tofu I first cooked on olive oil at the bottom of the pan.

I filled the Wok entirely with these items, and they mostly steamed without burning, due to their internal juices. I cooked them with olive oil, butter, and seasonings.

Then served this on plates of Rice.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: